Aate ki Pinni

Aate ki Pinni

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 ghee on 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.

Aate ki Pinni

If you prefer a light colored pinni’s, then take the flour of the flame soon after you mix in mawa and 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.

While you are here, also check these delicacies – Besan ladoo, coconut ladoo, sabudana ladoo, til ke ladoo

Aate ki Pinni
Votes: 5
Rating: 4.6
You:
Rate this recipe!
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A delicious sweet made with wheat flour, sugar and nuts. Simple and easy wintry delight!!
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 +15 MINUTES
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 +15 MINUTES
Aate ki Pinni
Votes: 5
Rating: 4.6
You:
Rate this recipe!
Print Recipe
A delicious sweet made with wheat flour, sugar and nuts. Simple and easy wintry delight!!
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 +15 MINUTES
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 +15 MINUTES
INGREDIENTS
  • 2 cups Wheat Flour (Atta)
  • 1/4 cup Superfine Sugar
  • 3/4 cup Crumbled Khoya/Mawa
  • 1-1/4 cup Melted ghee
  • 1/2 cup Chopped almonds
  • 1/4 cup Yellow Raisins/Khismish
  • 1 tablespoon Pumpkin seeds (optional)
  • 1/4 cup Chopped Walnuts (optional)
  • 1 teaspoon Eliachi Powder (Cardamon Powder)
  • 3 - 4 teaspoon Milk
CHANGE SERVING SIZE: PINNIS
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Assemble nuts and milk. Please don't be confused with the picture - it's not actual milk - it's milk powder to which I will add water and use it for my recipe.
  3. Heat 1 cup ghee in a heavy bottomed pan.
  4. Add wheat flour.
  5. Mix it well and cook on a low flame.
  6. Add the leftover 1/4 cup ghee and keep sauteing.
  7. As the color starts to change..
  8. Add mawa and..
  9. Mix until well blended.
  10. By this time the mixture will be light brown in color. If you prefer your pinnis to be of a lighter color then take it off the flame.
  11. I prefer a deeper shade of pinnis, so I prefer to cook it a bit longer till the mixture gets a nice brown tone. Add chopped nuts.
  12. Raisins and any other nuts you like.
  13. Eliachi powder..
  14. Add sugar and...
  15. Mix it well.
  16. Till the mixture is smooth.
  17. Pour milk slowly. Milk is added to bind the mixture so add slowly.
  18. Allow the mixture to cool down until it is comfortable to touch. Take some mixture in hand.
  19. Make a tight fist and squeeze the mixture in between your fingers.
  20. Shape it like a round ball.
  21. Repeat the process with rest of the mixture.
  22. Store it in airtight container and good for a month (only if they last that long).
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2 Responses

  1. D says:

    How did u get that maw in US?

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