Here’s our take on the traditional Pinni from the beautiful land of Punjab.
PINNI
Ingredients
2 cups coarse rice flour
2 tbsps ghee
150 grams jaggery, chopped
3 tbsps white sesame seeds (til)
2 tbsps roasted almond, finely chopped + for garnish
2 tbsps cashew nut, roasted, finely chopped + for garnish
3 tbsps dry coconut, thinly sliced
4-5 tbsps milk, boiled, cooled
Method
1. Heat 2 tbsps ghee in a deep non-stick pan, add rice flour. Mix well. Sauté on low heat till it turns light brown for a minute, stirring continuously. Switch off heat. Set aside in a bowl to cool down.
2. Heat another non-stick deep pan, add jiggery and add ¼ cup water. Combine well. Cook on medium heat till jaggery melts for 3-4 minutes, stirring continuously. cook till sticky.
3. Heat a non-stick pan, add white sesame seeds and dry roast till it turns brown. Remove and add in rice flour, mix well.
4. Add almonds, cashew nuts and coconut slices in rice flour. Mix well.
5. Add melted jaggery turn by turn in rice flour mixture and mix well. When it cools down a bit, crush the mixture with hands.
6. Add milk in mixture and combine well. Shape mixture into oval shape or any desired shape.
7. Garnish each pinni with chopped almonds and cashew nuts. Transfer pinnis on a serving plate. Garnish plate with chopped almonds and cashew nuts.
8. Serve immediately.
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