Nostalgia and a trip down memory lane – pinni has that effect on me. I am transported back to my childhood in Punjab, when simple pleasures came in sweet balls of dough.

New Update
Main Ingredients Split black gram skinless (dhuli urad dal), Semolina (rawa/suji)
Cuisine Punjabi
Course Mithais
Prep Time 1.30-2 hour
Cook time 1-1.30 hour
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Pinni

  • 1 1/4 cups Split black gram skinless (dhuli urad dal)
  • 2 1/2 tablespoons Semolina (rawa/suji)
  • 3/4 cup Pure ghee
  • 1 1/2 tablespoons Gram flour (besan)
  • 1/2 tablespoon Whole wheat flour (atta)
  • 1 cup Sugar
  • 2 teaspoons Milk
  • 3 tablespoons Almonds slivered and roasted
  • 3/4 cup Khoya/mawa grated
  • 1/2 teaspoon Green cardamom powder


  1. Soak the split black gram for at least one hour in three cups of water. Drain and grind to a fine paste, with seven tablespoons of water.
    Heat the ghee in a deep non-stick pan. Add the semolina, gram flour and flour, and sauté for five minutes. Add the ground dal and continue to sauté on low heat for about half an hour.
  2. Cook together the sugar and half a cup of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Cook to make a syrup of one-string consistency.
  3. Roast the almond slivers.
  4. Add the khoya to the black gram mixture and cook for five minutes. Add the cardamom powder and mix.
  5. Stir in the sugar syrup and cook for a while longer till the mixture dries up a little. Add the almonds, take the pan off the heat and leave to cool.
  6. Divide the cold mixture into twelve to sixteen equal portions and shape each portion into a round or oval pinni.

Nutrition Info

Calories 4030
Carbohydrates 453.9
Protein 98.8
Fat 201.9