Many of my childhood memories are connected to the aroma of my mom’s cooking and there is nothing more delicious than the smell of homemade pinnis. During winters, my mom would make a huge batch of atte ki pinnis for us and we as kids enjoyed pinni’s as our morning breakfast and for a quick evening snack – totally delicious. The tradition still continuous, this quintessential comfort food is my family’s favorite and a must-have in winters and my kids just love it.
RECIPE DETAIL – Nothing complicated at all, just basic ingredients that are readily available in your pantry. Begin the recipe by cooking wheat flour in gheeon a low flame. The trick to this process is to stir continuously, maintain a medium low flame. Cook until flour changes it’s color to light brown, mix in mawa and cook for another minute or so.
If you prefer a light colored pinni’s, then take the flour of the flame soon after you mix in mawaand continue with the rest of the recipe. But if you like a darker shade like me, cook a bit longer until you get a deeper tone. Add rest of the ingredients. You may need to add some more milk, if your pinni’s feels dry and crumbly. Milk is added to bind the mixture, so add slowly. Allow the mixture to cool down until it is comfortable to touch. Shape it like a round ball and enjoy my family recipe.