How to make Pinni - SK Khazana -

A traditional Punjabi sweet, made and eaten mostly during the winter months

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coarse rice flour, Ghee (घी)

Cuisine : Punjabi

Course : Mithais

You can also find more Mithais recipes like Ragi Sesame Laddoo Stuffed Anarsa Pinni Coconut Barfi-SK Khazana

Pinni - SK Khazana

Pinni - SK Khazana Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Pinni - SK Khazana Recipe

  • Coarse rice flour 2 cups

  • Ghee 2 tablespoons

  • Jaggery chopped 150 grams

  • White sesame seeds (safed til) 3 tablespoons

  • Roasted almonds chopped 2 tablespo to garnish

  • Roasted cashewnuts chopped 2 tablespo to garnish

  • Dried coconut cut into thin slices 3 tablespoons

  • Milk boiled and cooled 4-5 tablespoons


Step 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.

Step 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.

Step 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.

Step 4

Add almonds, cashew nuts and coconut slices to rice flour and mix well.

Step 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.

Step 6

Sprinkle a little milk over the mixture and mix well. Continue to do this till the mixture holds shape.

Step 7

Divide the mixture into lemon sized portions and shape them into a laddoo, further flatten two ends to shape them like small cigars.

Step 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.

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MasterChef Sanjeev Kapoor

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 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.