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We wait all year for the tasty and nourishing foods that winter produce delivers. How much we enjoy eating peanut gajak and sarson ka saag. Let's not forget the comforting pinni, which is available year-round but especially during the winter. Pinni or panjiri is a classic Indian delicacy that resembles laddo, but it differs from other desserts since it also has a number of health advantages. In India, pinni is mostly prepared in the northern regions to boost immunity and withstand the hard winter conditions.
pinni ladoo/ pinterest.com
Here are 7 tips for making perfect pinnis at home-
1. To make pinni and glue it together, ghee is necessary. So don't be afraid to add a lot of ghee when preparing the pinni mixture.
2. Make careful to give gond enough time to cook when you are frying it. Before you switch off the gas, wait for it to puff up and get golden in colour.
3. Make sure to fry the gond and dry fruits slowly so they don't burn and taint the pinni's flavor.
4. Wait patiently for the wheat flour to release its aroma and fully brown while cooking it in ghee. Waiting until the flour releases ghee from the sides is another way to determine when something is finished.
5. Never add sugar or bura into warm flour before it has cooled. The mixture must be kept from melting or else you won't be able to bind it to produce ladoos.
6. You can also use crushed and melted jaggery in place of sugar in pinni to make it healthier.
7. The dry fruits can be ground into a coarse mixture before being fried if you have trouble keeping the mixture and dry fruits together.
