Atte ki Pinni
(Wheat flour Ladoos)
“Pinni a day wades winter away” is a popular saying in Punjab and many North Indian households. Come winters and all the grannies and Moms would start preparing pinnis. We would come from school and find a big pinni along with a glass of milk as our evening snack. Preparing pinnis requires patience as far as toasting the flour goes and rest is the easy part. The recipe essentially consists of three main ingredients wheat flour, ghee and sugar in equal amounts. The rest are added for taste and medicinal reasons eg. Ajwain and coriander are digestive and fight against infections. So go ahead and treat your family with these delicious pinnis this winter.
Atte ki pinni
Preparation and Cooking time: 1hr 30 minutes
Makes approx 30 pinnis
Ingredients:
2 cups wheat flour
2 cup ghee
1 tsp cardamom powder
2 cup powdered sugar
1/2 cup almonds coarsely ground
OPTIONAL:
3 tbsp milk
¼ tsp ajwain (caraway) seeds
¼ tsp dhania (coriander) powder
A pinch of salt
Method:
Take a thick bottomed pan and heat the ghee in it on low flame. Add the wheat flour, and keep on stirring on low heat. When flour is evenly browned and aromatic, remove the pan from the heat. Browning of the wheat flour usually takes a good 30-45 minutes on low heat and it leaves ghee on its sides.
Now add rest of the ingredients and mix well. Spread contents of pan into plate, allow cooling.
Grease your hands with ghee and shape the mixture into equal ping-pong ball sized balls. Let the pinnis cool down completely before storing in airtight containers. Enjoy with tea/hot milk.
Makes approx 30 pinnis
Ingredients:
2 cups wheat flour
2 cup ghee
1 tsp cardamom powder
2 cup powdered sugar
1/2 cup almonds coarsely ground
OPTIONAL:
3 tbsp milk
¼ tsp ajwain (caraway) seeds
¼ tsp dhania (coriander) powder
A pinch of salt
Method:
Take a thick bottomed pan and heat the ghee in it on low flame. Add the wheat flour, and keep on stirring on low heat. When flour is evenly browned and aromatic, remove the pan from the heat. Browning of the wheat flour usually takes a good 30-45 minutes on low heat and it leaves ghee on its sides.
Now add rest of the ingredients and mix well. Spread contents of pan into plate, allow cooling.
Grease your hands with ghee and shape the mixture into equal ping-pong ball sized balls. Let the pinnis cool down completely before storing in airtight containers. Enjoy with tea/hot milk.
