Pinni
Nutritious winter treat made with wheat flour, nuts, and edible gum.
About this dish
Pinni is a celebrated winter staple from Punjab, specifically Malwa and Majha regions. It was historically prepared to provide farmers with long-lasting energy during the cold harvesting months. Its hallmark is the use of 'Gond' (edible gum), which provides a unique crunch and serves as a warming agent for the body.
Ingredients
The Flour Base
- 250g (2 cups) whole wheat flour (atta), coarse preferred
- 200g (approx 1 cup) pure Desi Ghee
- 150g (3/4 cup) jaggery (gur), crushed or powdered
Nuts and Crunch
- 30g (2 tbsp) edible gum (Gond), crushed small
- 50g (1/3 cup) almonds, coarsely chopped
- 50g (1/3 cup) cashews, coarsely chopped
- 2 tbsp melon seeds (magaz)
- 1 tsp ginger powder (sonth)
- 1/2 tsp green cardamom powder
Method
- 1
Fry the Gond
Heat 2 tablespoons of ghee in a heavy-bottomed kadai over low heat. Add the crushed gond. It will puff up like popcorn; ensure it is fried through to the center or it will stick to your teeth. Remove and set aside.
- 2
Roast the Nuts
In the same ghee, roast the almonds, cashews, and melon seeds until they turn a light golden brown and smell toasted. Remove them and set aside. The nuts should be crunchy but not burnt.
- 3
Begin Flour Roasting
Add the remaining ghee to the kadai. Once melted, add the whole wheat flour. The heat must be strictly medium-low. This is the most critical stage; stirring must be constant to prevent uneven browning.
- 4
Monitor Color Change
Continue roasting the flour for 20-25 minutes. The mixture will initially be thick and pasty, then become loose as the flour releases the ghee. The aroma will shift from raw grain to a nutty, toasted scent.
- 5
Identify the 'Done' State
Stop roasting when the flour reaches a deep golden-brown color (like a dark biscuit). If you stop too early, the pinni will taste raw. If you go too far, it will taste bitter. Remove from heat immediately.
- 6
Add Dry Aromatics
While the flour mixture is still hot but off the flame, stir in the ginger powder and cardamom powder. The residual heat will activate the oils in these spices without burning them.
- 7
Crush the Gond
Take the fried gond and lightly crush it with a rolling pin or the back of a spoon. You want small crunchy bits, not a fine powder. Add this and the roasted nuts back into the flour mixture.
- 8
Incorporate Jaggery
Wait for the mixture to cool slightly (about 5 minutes) so the jaggery doesn't turn into hard candy. Stir in the crushed jaggery. Mix vigorously until it dissolves into the warm flour and the mixture becomes homogenous.
- 9
Shape the Pinnis
While the mixture is still warm enough to handle, take a golf-ball-sized portion and press it firmly into an oval or round shape. If the mixture cools too much, it will crumble and won't hold its shape.
- 10
Cool and Set
Place the shaped pinnis on a tray and let them cool completely for 2 hours. They will firm up as the ghee solidifies. Store in an airtight container for up to a month.
Notes & variations
- If the mixture is too dry to bind, add 1-2 tbsp of warm melted ghee.
- You can substitute jaggery with bura sugar or tagar for a different texture.
- Do not add jaggery to boiling hot flour or it will release moisture and become chewy.
- Ajwain (carom seeds) can be added for extra digestive benefits.
Serve with
A glass of warm milk on a cold winter morning.
Cook's note
Use 'Ladoo Atta' (coarsely ground wheat) instead of regular fine flour for a better grainy texture.