Atte Ki Pinni Recipe: Authentic Punjabi Sweet Treat
5 minutes
671 reads
About Atte Ki Pinni Recipe: Authentic Punjabi Sweet Treat
Indulge in the rich, nutty delight of Atte Ki Pinni, a traditional Punjabi sweet perfect for breakfast or dessert. This recipe expertly blends whole wheat flour, gram flour (besan), fragrant cardamom, and creamy khoya (mava) to create melt-in-your-mouth pinnis. A delightful balance of textures and flavors awaits!Perfect for festive gatherings or a simple afternoon treat, Atte Ki Pinni evokes feelings of warmth and nostalgia. The simple yet satisfying preparation method makes it an ideal recipe for home cooks of all levels. Learn how to make this beloved Punjabi confection with our step-by-step guide and elevate your culinary repertoire with this authentic recipe.
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Recipe Time & More
Prep5 minutes
Total5 minutes
Ingredients
Dry Ingredients
- 1 cup Wheat Flour whole
- 1/2 cup Gram Flour besan, optional; if omitted, use 2 cups whole wheat flour
- 3/4 cup Sugar adjust to taste; may need up to 1/4 cup more, granulated
- 2 pod Cardamom green cardamom pods; crack open and finely crush seeds
Wet Ingredients
- 3/4 cup Clarified Butter ghee
- 1 cup Milk Solids mawa; grate before using for even distribution, dried, mava
- 1-2 tbsp Milk use only if the mixture is too crumbly
Instructions
Preparing the Nuts
- Lightly toast the chopped almonds and raisins in 1 tablespoon of ghee until lightly golden. Set aside.
Dry Roasting the Flours
- In a heavy-bottomed skillet or kadai, dry roast the whole wheat flour and gram flour (if using) over medium-low heat until fragrant and lightly browned. Stir constantly to prevent burning; this will take approximately 7-8 minutes.
Adding Khoya and Spices
- Add the remaining ghee to the skillet. Stir in the grated khoya until completely incorporated (about 5 minutes). Stir in the crushed cardamom.
Incorporating Sugar and Nuts
- Remove from heat and allow the mixture to cool slightly. Add the sugar and mix well. Once the mixture is cool enough to handle, add the toasted nuts and raisins. Mix thoroughly to ensure even distribution.
Shaping the Pinnis
- Using your hands, form the mixture into small balls (approximately 1.5 tablespoons each). If the mixture is too dry, add a teaspoon or two of milk to bind it together. Place the pinnis on a parchment-lined baking sheet.
Storage and Serving
- Store the Atte Ki Pinnis in an airtight container at room temperature for up to 7-10 days, or in the refrigerator for longer. Serve at room temperature.
Recipe Notes
Expert Tips for Perfect Atte Ki Pinni
- For extra flavor, use freshly ground cardamom powder instead of pre-ground.
- Adjust the amount of sugar according to your preference. Taste and adjust as needed.
- If you don't have desi ghee, you can substitute with unsalted butter, but the flavor will be slightly different.
- Grate the khoya finely to ensure it blends well with the flour and prevents large lumps.
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Recipe Nutrition
Calories: 480kcalCarbohydrates: 57gProtein: 4gFat: 27gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 16.2gFiber: 1gSugar: 34g
Vaishali Sharda
Articles: 7
4 Comments
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Looks so delicious! Thanks for the recipe.
I’m thrilled to try this recipe!
This looks incredible! Thank you.
Such an enticing dish! Thanks for the recipe.