Pinni

Roast the Nuts

• In the same pan with the remaining ghee from frying the gond, add the coarsely chopped almonds and cashews.
• Sauté on low heat for 3-4 minutes until they turn a light golden brown and release a pleasant aroma.
• Remove the nuts from the pan and set them aside.

Roast the Whole Wheat Flour (Atta)

• Add the remaining 1 cup of ghee to the pan. Once it melts, add the whole wheat flour (atta).
• On a consistent low flame, begin roasting the flour, stirring continuously to prevent it from burning.
• This is the most crucial step and requires patience. Roast for about 25-30 minutes.
• You will know it's done when the flour changes to a deep, reddish-brown color, releases a rich nutty fragrance, and the ghee starts to separate from the mixture, giving it a glossy look.

Combine the Ingredients

• Turn off the heat and immediately add the roasted nuts, crushed gond, cardamom powder, and nutmeg powder to the hot atta mixture.
• Stir everything together until well combined.
• Allow the mixture to cool down for 10-15 minutes. It should be warm to the touch but not hot, otherwise the sugar will melt and make the mixture runny.

Add Sugar and Shape the Pinnis

• Once the mixture is warm, add the powdered sugar and mix thoroughly with your hands or a spatula until it is evenly distributed.
• Take a small portion of the mixture (about the size of a golf ball) into your palm.
• Press firmly and roll between your palms to form a tight, round ladoo. The warmth of your hands will help the ghee bind the mixture.
• Repeat with the remaining mixture to make approximately 16 pinnis.

Cool and Store

• Place the shaped pinnis on a tray and let them cool completely at room temperature for at least 2-3 hours.
• As they cool, they will become firmer.
• Once fully cooled, store them in an airtight container. They will stay fresh for several weeks at room temperature.