Nothing says winter like the smell of flour and ghyo (ghee) roasting in the kitchen to me. As soon as the weather took a turn towards the slightest chill, my mom or my bibi (grandma) would make a batch of these hearty energy balls, when I was growing up. Punjabi moms and grandmas don’t say I love you, they make you seasonal specialities. And honestly, freshly made pinnis totally taste like ‘i love you’.
Pinni is mostly made in the winter because its nourishing, and it has energy-rich ingredients like whole wheat flour, ghy, nuts, edible gum (goond), and warming spices like dried ginger. All of these ingredients help the body generate heat and strengthen immunity during the cold months. Traditionally in Punjab these ingredients are considered to have a warming taseer – which means they raise your interntal body temperature. The specific combination of ingredients also provides protection against winter ailments, and supports physical recovery after labour filled work days. Pinni is also practical for winter as it stores well, lasts for weeks, and serves as a convenient, wholesome breakfast or snack.
A few notes on this recipe:
- this is a very basic recipe and a lot of families add more ingredients to their pinnis. There are also special versions for pregnancy, lactation support, and postpartum healing, as well as for back pain. You can add more ingredients based on your liking, but you’ll have to adjust the atta and ghyo accordingly.
- The most important thing to remember with pinni is to take your time and keep the heat on the stove low. The most likely error you’ll make this a recipe like this is that you may burn something.
- Pinnis are shelf stable and can keep at room temperature for weeks if it is cold outside. If you are in climate where fall can still have rather warm days, it’s best to store them in the fridge.
Punjabi Pinni Recipe Step-by-Step
Description
Punjabi pinni is a traditional sweet made from whole wheat flour, ghee, and nuts. It’s often enriched with edible gum (gond) and aromatic spices. Popular during winter for its warming properties and nutritional benefits, this wholesome treat is shaped into round balls and enjoyed as a nourishing breakfast, or an on the go snack.
Ingredients
5 cups of atta (durum wheat flour)
2 cups of ghee
1 1/2 – 2 cups of icing sugar
1/4 cup goond (edible gum)
1/2 cup almond
1/2 cup cashews
1/2 cup walnut
1/3 cup char magaz (melon seeds)
1/3 cup raisins
2 tsp cardamom powder
2 tsp dried ginger powder
Instructions
1. Start by dry roasting the atta in a heavy bottomed pan on a low to medium heat for 20-25 minutes. Keep stirring the entire time. The atta will eventually start to turn golden brown. When it’s darkened a few shades, remove it from the heat and set it aside.
2. Heat 1 tbsp of ghyo in the same pan and toast the goond over medium heat. You want the crystals to puff up and become soft – they will look almost cloud like. Remove them from the heat and blitz until fine in a small grinder.
3. Add another tbsp of ghyo to the pan and toast all the nuts on medium heat for 2-3 minutes until they are lightly browned. Remove from the heat and chop in a food processor until fine.
4. Add another tbsp of oil to the pan and toast the raisins and char magaz for 2-3 minutes also. These will also bet chopped finely and can be mixed with the nuts.
5. Add all the ghyo left into the same pan and the previously roasted atta. Cook together for 5 minutes on medium heat until well combined. This mixture will have a nutty aroma. Once you smell that, switch off the stove immediately. Remove the atta from the hot pan into a large bowl or platter.
6. Add the cardamom powder, ginger powder, nuts, goond, and char magaz into the atta, mix well and rest until it’s cool to the touch. About 5 minutes.
7. Add in the icing sugar and mix everything together well.
8. While the mixture is still warm press into balls. Pinnis are shelf stable for 3-4 weeks, but if the temperature is warm outside, it’s best to store them in the fridge.
