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Punjabi Pinni

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Punjabi Pinni Recipe:

  • Ghee (400 gm)
  • Fortune Chakki Fresh Atta (500 gm)
  • Gondh powdered (100 gm)
  • Sugar powdered (250 gm)
  • Almonds (200 gm)
  • Cashew nuts (100 gm)
  • Pista (50 gm)
  • Cardamom powder (2 tbsp)
  • Dry ginger powder (optional) (100 gm)
  • Raisins (50 gm)
  • Charmagaz (50 gm)
  • Set a pan on a medium heat and add ghee to it.
  • Now add Fortune Chakki Fresh Atta and cook on a low flame until biscuit colour is achieved.
  • Then switch off the flame and add crushed gondh, powdered sugar and mix it well, make sure no lumps are left.
  • Next, add almonds, cashew nuts, pista, cardamom powder, dry ginger powder and mix it well together.
  • Stir in raisins, charmagaz and mix well until ghee separates and the mixture leaves the sides of the pan.
  • Let the mixture cool down then roll the pinni into desired shape and garnish it with almonds.
  • Store them in an air-tight container.

Home Chefs going from good to great:

Khaman Dhokla Besan