Winter is known to be the best time of the year to indulge in different types of food. With an abundance of delicious and nutritious items, this season is a favourite of food lovers and chefs alike. Don’t you love digging into wholesome Sarson ka Saag with Makki ki Roti, or snacking on Peanut Gajak? And while we talk about these winter staples, can we ever forget the heart-warming Pinni? The one food that never runs out of stock in most Punjabi homes throughout the season is Pinni (or Panjiri). It is a laddoo-like traditional Indian dessert, which is different from the usual desi sweets. Neither it is heavy on the stomach or loaded with too much sweetness. In fact, it comes loaded with health benefits.
Pinni is essentially made in Indian households, particularly in the northern parts of the country, to strengthen immunity to help bear the cold weather. As the temperatures dip, our body's immunity weakens. And that’s why, it is the perfect time to eat Pinni. Wondering how to make it? Read on.
The dry and sweet snack is made with whole wheat flour, combined with ghee, dry fruits, and edible gum (gond). The whole package helps to generate heat in the body. The ingredients in Panjiri, such as ghee, help soothe sore muscles, lubricate joints, and reduce body aches. Besides, it fills us with loads of energy. This tasty sweet also helps to ward off seasonal infections, including cold and cough.
No wonder, our mothers and grandmothers made Atte Ki Pinni at the onset of the winter season. But making it isn’t as easy as it may sound. If you are planning to make some at home this time, here are a few tips and tricks that may come in handy.
1. Use generous amounts of ghee
Ghee is essential to making Pinni and binding it together. So, do not hesitate to put lots of ghee while preparing the mixture for Pinni.
2. Be patient with the edible gum
When you are cooking gond in a pan, make sure to let it cook properly. Wait for it to swell up and turn golden in colour before you put it off.
3. Cook on low flame
Make sure to fry the edible gum and dry fruits on low flame, or else they can burn and ruin the flavour of the Pinni.
4. Let the flour release aroma
While sauteing wheat flour in ghee, wait until the flour releases aroma and turns brown completely. Once the flour starts to release ghee from the sides, you know that it is done.
5. Allow the flour to cool down
Let the flour cool down before mixing sugar to it. If you mix it when it is hot, it will melt and become too hard to bind the flour to make the laddoos.
6. Try sugar substitutes
You can make the Pinni healthier by replacing refined sugar with jaggery.
7. Grind the dry fruits
Many people find it hard to bind whole dry fruits and the mixture. To ease the process, you can grind the dry fruits into a coarse mixture before binding them.
Click here to get the full recipe for Atte ki Pinni. Try it at home, keeping in mind the above-mentioned tips and tricks, and share your experience with us.
