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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
Method
- 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.
- 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.
- 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.
- Add almonds, cashew nuts and coconut slices to rice flour and mix well.
- 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.
- Sprinkle a little milk over the mixture and mix well. Continue to do this till the mixture holds shape.
- Divide the mixture into lemon sized portions and shape them into a laddoo, further flatten two ends to shape them like small cigars.
- 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.
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