Atte Ki Pinni
Atte ki pinni is traditional punjabi snack that can be enjoyed in breakfast and as a dessert alike.
- Whole-wheat flour â€“ 1.5 cups
- Chickpea flour/Besan â€“ Â½ cup optional, if not using, use 2 cups of whole wheat flour
- Ghee â€“ Â¾ cup + 1 tablespoon
- Khoya/Mava â€“ 1 cup
- Green cardamom powder â€“ from 2-3 pods crack open the pods and crush the seeds in to a powder
- Sugar â€“ Â¾ cup to 1 cup
- Almonds â€“ 2 tablespoons chopped
- Raisins â€“ 2 tablespoons
- Milk â€“ 1-2 tablespoon if needed
- Set a heavy bottomed skillet or kadaahi on medium low heat. If using nuts, add a tablespoon of ghee into the skillet and lightly fry the chopped almonds and raising until light golden. Remove the nuts from the pan and set aside.
- At this point, add the ghee and start mixing. Keep stirring the ghee and flour mixture until the flour is little brownish in color and fragrant. It will take about 7-8 minutes.
- Add the flour (or flours if using besan) in to skillet and dry roast it till a beautiful toasty aroma fills your kitchen or the color of the flour starts to deepen just a tad bit.
- After the flour has turned golden brown in color, add 1 cup of khoya. If you are using store bought khoya, it would be best to grate it with a box grater.
- Grating the khoya helps to mix it evenly in the flour mixture without having to break apart big lumps. Stir the khoya in until it is completely incorporated, about 5 more minutes. Add the cardamom powder, mix, and turn the heat off.
- Let the pinni mixture cool slightly (you should be able to touch it without burning your hands) and then add sugar. Start with a 3/4th cup of sugar, mix and give it a taste check and feel free to add a few tablespoons or up to 1/4th cup more sugar
- Stir in the nuts and make sure everything is evenly incorporated and there are no lumps. It is best achieved using your hands.
- If the mixture is cool enough for you to handle, take about a tablespoon and a half of pinni mixture and start pressing and rolling it into small ball and put them on a cookie sheet lined with parchment.
- You might have to keep at it, but the balls will start coming together. If you think the mixture is too crumbly and it is hard to roll it into balls, sprinkle a few drops of milk into it.
- Repeat until all the mixture is used up. The pinnis will store well in a clean and dry air-tight container for 7-10 days at room temperature or you can store them in the refrigerator for longer. Best served at room temperature!
Baingan Ka Chokha
The scrumptious Bihari dishes are highly capable of tingling the taste bud of every foodie.…
Fried Brown Rice
A delicious easy to make dish when you are feeling too lazy to cook
Strawberry Cream Cheese Eggrolls With Chocolate Drizzle
Crunchy Eggrolls filled with Gooey strawberry cream cheese and drizzled with yummy chocolate
Masala Buttermilk For Weight Loss
I believe that going back to our roots, in terms of traditional food and drinks…
Carrot And Orange Walnut Cake
Carrot And Orange Walnut CakeI always like to indulge in healthy desserts being a sweet…
Chocolate Wheat Flour Pancakes
Chocolate Wheat Flour Pancakes are healthy, yummy and delicious breakfast recipe to enjoy with addition…
9 Best Tips For Perfect Italian Cooking
Do you enjoy the perfect Italian cooking? Are you fond of ordering food from the best Italian restaurants like the…
5 Benefits of using Castor Oil
Benefits of using Castor Oil? Castor oil has been used for centuries for its numerous health and beauty benefits. It…
Indian food that every traveler must try this monsoon
India is not just a country full of the bounty of Nature but it is also bountiful when it comes…
7 Most Important Steps To Write A Recipe
Is writing a recipe for a cookbook or a food blog an easy task? If you say yes, this is…
Amul – The Longest Ad Campaign In The World
The Longest Ad Campaign In The World? A protest, a voice to say “NO” to exploitation can change the world…
8 Spices of India That Rule The Indian Kitchen
Spices of India – Indian cuisine is globally known for the flavour of herbs and spices. It is predominantly a…