How to make Pinni Recipe - A traditional Punjabi sweet – ground urad dal sautéed with flours and cooked in sugar syrup.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split black gram skinless (dhuli urad dal) ( उड़द दाल धुली ) , Semolina (rawa/suji) ( रवा/सूजी )

Cuisine : Punjabi

Course : Desserts

Pinni

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Pinni checkout Moong Dal Kheer . You can also find more Desserts recipes like Christmas Chocolate Walnut Brownie with Hot Fudge, Baked Gajar Halwa with Gulab Jamun, Fruit Bread Pudding, Fruit Ball Float. Or try out these recipes from Punjabi Cuisine like Badam Burfi, Anokhi Missi Roti, Lauki aur Wadiyon ki Sabzi, Rasgulla Delight.

Pinni Recipe Card

Pinni
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Prep Time : 1.30-2 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Medium

Ingredients for Pinni

  • Split black gram skinless (dhuli urad dal) 1 1/4 cups

  • Semolina (rawa/suji) 2 1/2 tablespoons

  • Pure ghee 3/4 cup

  • Gram flour (besan) 1 1/2 tablespoons

  • Wheat flour 1/2 tablespoon

  • Sugar 1 cup

  • Almonds slivers 3 tablespoons

  • Mawa (khoya) grated 3/4 cup

  • Green cardamom powder 1/2 teaspoon

Method

Step 1

Soak urad dal for about one hour minimum. Drain and grind finely, if possible without adding water or with very little water.

Step 2

Heat ghee in a deep pan. Add semolina, gram flour, wheat flour and sauté for five minutes. Add dal paste and continue to sauté on low heat for about half an hour.

Step 3

Meanwhile make a syrup of sugar with half a cup of water till it reaches a one string consistency. Roast almond slivers and keep aside.

Step 4

Add khoya to urad dal mixture and roast for five minutes. Add green cardamom powder and mix. Add sugar syrup and mix and cook for some more time till it becomes a little dry.

Step 5

Add almonds and take it off the heat. Allow it to cool. Divide into equal portions and shape each portion into round or oval pinnis.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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