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Pinni is the heart of the winter season in the northern parts of India. As soon as the sweater season starts and all you want to do is snuggle in the quilt, grandmothers whip up rich, nut-filled pinnis to keep your body warm. While every Punjabi household has its own secret recipe to make the traditional sweet, there are some tips you can follow to make the perfect batch of pinni.
From selecting the right sweetener to mastering roasting techniques, this guide provides expert tips to perfect the winter-special energy balls. Keep these tips handy while whipping up your next batches of pinni and enjoy with your evening cup of chai.
Use High-Quality Desi Ghee
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Desi ghee is what makes or breaks the texture of your pinnis. High-quality desi ghee helps you get that rich, lingering taste. Once you have the right ghee, the next step is to roast it on a low flame. If the ghee is at a high temperature, the flour can get brown quickly, giving the pinnis a burnt taste. Another hack is to start by adding less ghee to the kadhai. If the pinni mixture feels dry, add a little more, but start with a smaller quantity of desi ghee.
Slow Roast On Low Heat
How you roast the flour and ghee defines the texture of pinnis. Unlike regular halwa, pinni requires slow-roasted flour to give a deep and nutty flavour. Just pick a heavy-bottomed kadhai, keep the heat to a minimum, and once the ghee is hot, add the whole wheat flour. Don’t rush the process on high heat; otherwise flour will remain raw but will start sticking to the kadhai.
Don’t Leave Out Gond
Gond, or edible gum, is the secret ingredient that gives the pinni its distinctive crunch. Adding to the nutritional value of pinni, gond also improves bone health. While making the pinni, remember to always deep-fry the crystals before adding to the flour. Once the gond crystals puff up, similar to popcorn, crush them coarsely and combine with roasted flour till you get a smooth mixture.
Sweeten The Pinni
While searching for recipes for pinni, you can come across the ingredient list, which mentions powdered sugar. However, if you want to have authentic pinni, just as it is made in a Punjabi household, always go for gud, or tagar, aka bura sugar. If you’re using gud, melt it till you get a smooth jaggery syrup before adding. Also, wait for the roasted flour to cool down a little before adding your preferred type of sweetener.
Generously Add Dry Fruits
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Don’t skimp on dry fruits and nuts while making pinnis. Traditionally, a mix of almonds, cashew nuts, and walnuts is added to pinnis. Lightly roast the nuts in ghee, grind them coarsely using a food processor or mixer grinder and mix well. You can then make small balls out of the mixture and top each pinni with a sliced almond or cashew nut before serving or storing.
