Tata Sampann Recipes: Diwali Dawat – Pinni
Bonny Shah

Bonny Shah
25 September 2019

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

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

  • Shape into small cake-like forms (pinnis).
  • Garnish with cashew halves. Serve!

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