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.