Sweets are an intricate, integral part of Indian cuisine. Occasion or not, Indian households have never shied away from preparing sweet dishes and making merry. However, sweets prepared traditionally in the months of winter usually serve a purpose more than just delighting taste buds – they keeps us warm and provide our bodies with adequate amounts of energy. Especially in the northern parts of India, where the thermometer tends to dip quite south.
Pinni is one such delicacy that has enthralled North India’s – Punjab’s, mostly – tastebuds since ages. Shaped like little cakes, these pinnis are made from desi ghee, wheat flour, jaggery or sugar and dry fruits. And sometimes, khoya (milk solids). This is usually served as a winter dessert and paired with a glass of warm tea or warm milk. Pinnis hold a dear place in Punjab’s cuisine history – known to provide farmers with the energy required to toil away for hours together in the fields.
But, with the help of Master Chef Sanjeev Kapoor, we’ve decided to introduce some more fun to the Pinni recipe with some Tata Sampann Urad Dal coming into the mix. Here’s how:
For the pinni
- Fill a cup with Tata Sampann Urad Dal. Soak it in a bowl with sufficient amounts of water for about 3-4 hours. Grind it into a smooth paste.
- In a frying pan, heat half-a-cup of ghee, half-a-cup of semolina, 2-3 tablespoons of gram flour and mix well.
- Add 2 tablespoons of whole wheat flour. Mix again.
- Add the urad dal paste to the mixture and keep stirring. Cook well until it goes brown.
- Add 1 tablespoon of milk and 1 large cup of sugar. Mix well and cook till sugar melts.
- Add half-a-cup of khoya, a pinch of green cardamom powder and 2 tablespoons of sliced almonds. Mix well and cook till the khoya melts.
- Set aside to chill.
- Shape into small cake-like forms (pinnis).
- Garnish with cashew halves. Serve!
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