Pinni - SK Khazana

A traditional Punjabi sweet, made and eaten mostly during the winter months This is a Sanjeev Kapoor exclusive recipe.

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Pinni - SK Khazana
Main Ingredients Coarse rice flour, Ghee
Cuisine Punjabi
Course Mithais
Prep Time 21-25 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Pinni - SK Khazana

  • 2 cups Coarse rice flour
  • 2 tablespoons Ghee
  • 150 grams Jaggery chopped
  • 3 tablespoons White sesame seeds (safed til)
  • 2 tablespo to garnish Roasted almonds chopped
  • 2 tablespo to garnish Roasted cashewnuts chopped
  • 3 tablespoons Dried coconut cut into thin slices
  • 4-5 tablespoons Milk boiled and cooled


  1. Heat ghee in a deep non-stick pan, add rice flour, mix and sauté on low heat, stirring continuously, till it is aromatic, taking care that the colour doesn’t change much. Switch off heat. Transfer into a bowl and set aside to cool down.
  2. Heat another non-stick deep pan, add jaggery and add ¼ cup water and cook on medium heat till jaggery melts. Continue cooking for 3-4 minutes more, stirring continuously, till the syrup becomes a little thick. No need for single thread consistency but it should be sticky.
  3. Heat a small non-stick pan, add white sesame seeds and dry roast on low heat till it turns a light brown. Remove from heat, add to the rice flour and mix well.
  4. Add almonds, cashew nuts and coconut slices to rice flour and mix well.
  5. Add melted jaggery, a little at a time, to the rice flour mixture and mix well after each addition. When it cools down a bit, crush the mixture with hands.
  6. Sprinkle a little milk over the mixture and mix well. Continue to do this till the mixture holds shape.
  7. Divide the mixture into lemon sized portions and shape them into a laddoo, further flatten two ends to shape them like small cigars.
  8. Garnish each pinni with chopped almonds and cashewnuts. Transfer pinnis on a serving plate and sprinkle some almonds and cashewnuts on the plate. Serve immediately.