Pinni
Rich Punjabi pinni is a traditional winter sweet made with whole wheat flour, ghee, jaggery, and nuts. Slow roasting gives it a deep, toasty flavor and a melt-in-the-mouth texture that feels festive and comforting.
For 8 servings
- prep · ~5 min
Prepare the jaggery and nuts.
1.Grate the jaggery and keep it ready in a wide bowl.2.Finely chop the almonds and cashews.3.Measure the melon seeds and cardamom powder. - roast · ~18 min
Roast the flour in ghee.
1.Heat ghee in a heavy pan over low heat.2.Add whole wheat flour and mix well so it is evenly coated.3.Roast, stirring often, until the flour turns deep golden and smells nutty, 15 to 18 minutes.TIPKeep the heat low and stir steadily so the flour roasts evenly without burning. - roast · ~3 min
Add the nuts and seeds.
Add the chopped almonds, cashews, and melon seeds to the roasted flour. Cook for 2 to 3 minutes, stirring, until the nuts smell toasty.
- rest · ~6 min
Cool the mixture slightly.
Take the pan off the heat and let the mixture cool for 5 to 7 minutes. It should stay warm but not hot, so the jaggery melts gently without turning sticky.
- mix · ~3 min
Mix in jaggery and cardamom.
1.Add the grated jaggery to the warm flour mixture.2.Sprinkle in the cardamom powder.3.Mix well until the jaggery softens and everything comes together like a moist crumble. - assemble · ~5 min
Shape the pinnis.
Divide the warm mixture into 8 portions. Press each portion firmly between your palms and shape into round pinnis.
TIPIf the mixture feels too loose to shape, let it sit for 1 to 2 minutes and try again while still warm. - serve
Cool completely and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed kadai or pan so the wheat flour roasts evenly without catching at the base.
- 2Roast the atta on low heat until it turns deep golden and smells distinctly nutty; pale flour gives raw-tasting pinni.
- 3Let the roasted mixture cool slightly before adding jaggery, or the jaggery can melt too fast and make the mix sticky.
- 4Shape the pinnis while the mixture is still warm; once fully cool, it becomes harder to bind neatly.
- 5If the mixture feels too crumbly, warm it for a few seconds or add a spoon of melted ghee to help it hold.
- 6Chop the nuts finely rather than coarsely so the pinnis press together smoothly and do not crack while shaping.
- 7Store completely cooled pinnis in an airtight tin to keep their texture firm and their roasted aroma intact.
Adapt it for your goals.
Extra-nutty
Lightly toast the almonds, cashews, and melon seeds separately before mixing in for a crunchier, more pronounced nut flavor.
less sweetLess-sweet
Reduce the jaggery slightly for a more balanced pinni where the roasted atta and ghee flavors come through more clearly.
winter spicedWinter-spiced
Add a little dry ginger powder with the cardamom for a warmer, traditional winter-style Punjabi sweet.
ladoo styleLadoo-style
Shape them slightly smaller for bite-size festive sweets that are easier to serve in thalis or gift boxes.
Why this is on our healthy list.
Whole Wheat Goodness
Whole wheat flour adds grain-based nourishment and more depth than refined flour, making the sweet more substantial and satisfying.
Nuts and Seeds Support
Almonds, cashews, and melon seeds contribute healthy fats, some protein, and a range of minerals along with texture.
Jaggery-Based Sweetening
Using jaggery instead of refined sugar gives pinni its earthy taste and a more traditional sweetening ingredient.
Frequently asked questions
The roasted flour mixture was likely too hot. Let it cool for a few minutes before adding jaggery so it softens gently instead of melting into a paste.
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