Atte Ki Pinni Recipe โ เคเคเฅ เคเฅ เคชเคฟเคจเฅเคจเฅ is a traditional Punjabi sweet made with wheat flour. People especially enjoy it during winter. Today, you can find many types of pinni, such as Urad Dal Pinni, Suji Pinni, and Moong Dal Pinni, but Atte Ki Pinni remains a traditional favorite.
I love making this Punjabi sweet during winter. If you enjoy traditional homemade sweets, you can also try my Panjiri Recipe.
Why not make this Atte Ki Pinni at home? Please share your experience with me in the comment box.
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Atte Ki Pinni
Course: Desserts, SweetsCuisine: Indian30
Pinni10
minutes45
minutes110
kcal55
minutesAtte Ki Pinni is a traditional winter north Indian Punjabi Sweet; made with desi ghee and wheat flour.
Ingredients
Wheat Flour (เคเคเคพ) – 750 Grams
Clarified Butter (เคเฅ) – 500 Grams
Almond (เคฌเคพเคฆเคพเคฎ) – 1/4 Cup
Muskmelon Seeds (เคฎเคเคเคผ) – 1/4 Cup
Powdered Sugar/Icing Sugar (เคชเคฟเคธเฅ เคเฅเคจเฅ) – 1 Cup
Directions
- In a heavy base deep pan heat 2 tbsp. clarified butter (เคเฅ) and add edible gum (เคเฅเคเคฆ เคเคคเฅเคฐเคพ). Roast on low flame until gum puffed and turns golden brown.
- Take it out in a plate. Make sure all clarified butter (เคเฅ) drained off.
- Add this puffed edible gum (เคเฅเคเคฆ เคเคคเฅเคฐเคพ) in mortar pestle and crush it to a coarse powder. Keep aside.
- Finely chop almonds (เคฌเคพเคฆเคพเคฎ).
- In a same pan with remaining clarified butter (เคเฅ) from edible gum (เคเฅเคเคฆ เคเคคเฅเคฐเคพ) roast finely chopped almonds (เคฌเคพเคฆเคพเคฎ) until turn golden brown. Drain off into plate. Keep aside.
- Now, in same pan and clarified butter (เคเฅ) – roast muskmelon seeds (เคฎเคเคเคผ) until turn golden brown.
- Drain off and make a fine powder. Keep aside.
- In a same pan, heat the remaining clarified butter (เคเฅ) and roast wheat flour (เคเคเคพ) for 30-40 minutes on low flame. Keep stirring.
- Take out this clarified butter (เคเฅ) roasted wheat flour (เคเคเคพ) into a deep mixing bowl. Keep aside to cool it enough to handle with hands.
- Now in this clarified butter (เคเฅ) and wheat flour (เคเคเคพ) mixer add coarse powered edible gum (เคเฅเคเคฆ เคเคคเฅเคฐเคพ), chopped roasted almonds (เคฌเคพเคฆเคพเคฎ), roasted powdered muskmelon seeds (เคฎเคเคเคผ) and powdered sugar/icing sugar (เคชเคฟเคธเฅ เคเฅเคจเฅ). 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.
Notes
- Roast wheat flour (เคเคเคพ) until golden brown, make sure it’s not burn.
- Don’t cool clarified butter (เคเฅ) roasted wheat flour (เคเคเคพ) completely, otherwise clarified butter (เคเฅ) will freeze and binding pinni’s become tuff. Little warm mixture bind pinni’s fine.
- You can store these pinni’s for a month.
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