Atte Ki Pinni

Directions

• In a heavy base deep pan heat 2 tbsp. clarified butter (घी) and add edible gum (गोंद कतीरा). Roast on low flame until gum puffed and turns golden brown.
• Take it out in a plate. Make sure all clarified butter (घी) drained off.
• Add this puffed edible gum (गोंद कतीरा) in mortar pestle and crush it to a coarse powder. Keep aside.
• Finely chop almonds (बादाम).
• In a same pan with remaining clarified butter (घी) from edible gum (गोंद कतीरा) roast finely chopped almonds (बादाम) until turn golden brown. Drain off into plate. Keep aside.
• Now, in same pan and clarified butter (घी) – roast muskmelon seeds (मगज़) until turn golden brown.
• Drain off and make a fine powder. Keep aside.
• In a same pan, heat the remaining clarified butter (घी) and roast wheat flour (आटा) for 30-40 minutes on low flame. Keep stirring.
• Take out this clarified butter (घी) roasted wheat flour (आटा) into a deep mixing bowl. Keep aside to cool it enough to handle with hands.
• Now in this clarified butter (घी) and wheat flour (आटा) mixer add coarse powered edible gum (गोंद कतीरा), chopped roasted almonds (बादाम), roasted powdered muskmelon seeds (मगज़) and powdered sugar/icing sugar (पिसी चीनी). Mix well.
• Now, take a small portion of a mixture and make a small ball with hands. Keep doing this until all mixture turn into balls. Keep aside.
• Once all pinni’s are cool, shift them into air tight storage container.