What Is Kabuli Pinni And How To Make It At Home
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We all have grown up eating different types of pinnis at home. The name given to pinni region-wise might be different yet the sweetness of memories that we all carry for pinnis is all the same. It is a beloved winter treat that is made of sugar, nuts and flour. Kabuli Pinni is one variety of pinni that not a lot of people know about. It is unlike the traditional pinni recipes that we have tried making at home. It has a very different flavour and is delightful. It is made with chickpea flour instead of wheat and has a very nutty undertone. Also, it is nutritious and eaten during the winter season specifically to combat the cold and give the needed immunity to your body. If you want to eat something different during this winter season, then try out the Kabuli pinni. It will surely surprise your taste buds and will become your next favourite recipe.

Origin Of Kabuli Pinni

Kabuli pinni originated in the Indian subcontinent and is a recipe that has been passed on from generation to generation. It is inspired by the cultural amalgamation of different regions in the Indian subcontinent and stands out among the other pinni recipes because of its special preparation method and ingredients. This pinni recipe is a departure from your conventional perception of pinnis. This is made by mixing roasted chickpea flour, different varieties of nuts, khoya and lots of Desi ghee. 

Some people also like to add subtle spices to the recipe to get a flavourful mixture of sweet and salty. These little balls will bring immense joy to your taste buds and tolerating winters will become a lot easier. This is not too different from your traditional winter pinni recipe, but you can think of it as a contemporary version of a traditional pinni recipe.

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How To Make Kabuli Pinni

Making Kabuli pinni at home is extremely easy if you follow this recipe properly. Here are the steps that you need to follow to make Kabuli pinni at home.

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* Take a pan and add some ghee inside your pain. After your ghee becomes warm add your chickpea flour and roast it properly. Stir all of this continuously for 4 to 5 minutes until your flower gets a light brown colour. Now transfer this to another pan and let it cool down for some time. If your mixture has a liquidy touch because of excess ghee, then let it sit for some time. The chickpea flour will automatically absorb all the ghee and will become hard when you add khoya and sugar. 

* In another pan, roast some dry fruits and khoya until they become light brown. Stir everything continuously to make sure that your khoya and dry fruits do not stick to the pan. Take extreme care in making sure that your Khoya doesn't burn because it will leave and taste in your pinni. 

* Now combine your flour and khoya in a pan and mix everything well together. Ensure that the distribution of Khoya and dry fruits is even throughout the mixture. Also add powdered sugar to the mix. If you want then you can also drizzle some milk over this mixture. This is an optional step and is meant to correct the consistency of your pinni if you think that the mixture has become too hard.

* Now once the mixture is warm, make small balls out of it that are round. Decorate this with some dry fruits or chopped cardamon on the top. You can also garnish it with some desiccated coconut. Allow the pinnis to cool down completely before you store them in an airtight container. Always remember that these pinnis must be stored in an airtight container for better shelf life.

Kabuli pinni is an exquisite winter dessert that you can try making at home. This is a beautiful recipe that signifies both tradition and the love of eating good food that has been passed from generation to generation. Eating Kabuli pinni during the winter season brings numerous health benefits to the body. Although there are a lot of amazing pinna recipes that you can find online, this is the one that will surely earn a special place in your heart. This is a fusion of Besan ka laddoo and traditional pinni recipe that you will definitely love eating.