Pinnis are a speciality in Indian culture in the months of winter. They are made in ghee with nuts, seeds, flour and many more wholesome ingredients that will keep you warm and gives you energy. The recipe is versatile, and there are so many alternatives that can be used to make this. You can add as much or as little variety of ingredients. Here I list some options for various ingredients.
For flour you can use wheat, oats, chickpea or millet flour.
For sugar you can use dates, raisins or jaggery powder.
For oil you can use butter, ghee or coconut oil.
For seeds you can use pumpkin, sesame, sunflower, flax or chia seeds.
INGREDIENTS
1/2 cup Walnuts
1/2 cup Almonds
1/2 cup Pecans
1/2 cup Cashews
2 cups Makhana
1/4 cup Gond
1/4 cup Poppy seeds
2 cups Whole wheat flour
1/2 cup Dry coconut
1/2 cup Jaggery powder
1-2 cups Ghee
1 spoon (fennel, cardamom and ajwain) powder.
INSTRUCTIONS
Start by roasting the nuts and makhana one by one and keep them aside to cool down. They can be cut into pieces, or they can be grinded into fine powder. (Raisins and chopped dates can be added to this nut mixture while grinding)
Next stir fry gond in ghee in batches until it pops like popcorn.
Roast your choice of flour in ghee and when it's done add poppy seeds. Roast for another 5 mins.
Add dry coconut, stir and turn off the stove.
Once the mixture is roasted, add grinded nuts and gond to it.
Let this mixture cool down a bit before adding sugar or jaggery. (The mixture will release water if sugar is added when hot, which we want to avoid)
Once it is cool and easy to handle with hands add sugar and spice powder. Mix thoroughly and make into desired shape.
Enjoy 1 pinni everyday with hot tea, coffee or warm milk.
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