Aate ki Pinni

Deliciously yummy Aate ki pinni is a traditional Punjabi sweet made with whole wheat flour, semolina and dry nuts. This is undoubtedly the most popular must-have winter delicacy!!

Aate ki PinniCold, frigid weather calls for some homemade hearty comfort food. And winter comfort food is all about wholesome, feel-good favorites like Aate ki pinni. In Northern part of India, aate ki pinni is considered as THE quintessential winter food.

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. We as kids enjoyed pinni’s as our morning breakfast and for a quick evening snack.

The tradition still continuous. This quintessential winter delicacy is my family’s favorite and everyone loves them!!

Punjabi Aate ki Pinni

You will love everything about this melt-in-your-mouth pinnis. They are 

  • easy to make
  • made with readily available ingredients
  • and is loaded with healthy nuts that will keep you warm throughout the winter.

As an added bonus this recipe can be customized to your liking. You can

  • substitute whole wheat flour and semolina for gluten-free flour
  •  substitute sugar with jaggery
  • add other nuts like – chopped cashews, pumpkin seeds, edible gum and pine-nuts. 

Aate ki Pinnie

Now onto the recipe!

These delicious homemade aate ki pinni requires no special equipment. Just few basic ingredients and 30 minutes of your time.

Begin the recipe by cooking wheat flour in ghee on a low flame. The secret to perfect pinnis is to stir continuously, maintain a medium low flame. Cook until flour color changes to light brown. Keep stirring continuously to prevent burning of the flour. 

I prefer to add semolina to pinni as it adds an extra crunch, but it’s optional. If you don’t have a liking for semolina, feel free to leave that out. Coconut adds a nutty flavor to the recipe. 

After dry nuts and sugar is added, mixture will come together like a ball of dough. Take the mixture of the flame and allow it to cool until comfortable to touch.

When it’s cooled enough to handle, shape the dough like small ping-pong balls. Feel free to sprinkle a teaspoon of milk if your pinni mixture feels dry and crumbly.Aate ki Pinnie

While you are here, also check these delicacies –

If you happen to make it, please comment below and leave your feedback. You can also find me on social media. Be sure to tag @ruchiskitchen (one word) or #ruchiskitchen. I would love to see your creation! 

 

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Aate ki Pinni
Votes: 6
Rating: 4.17
You:
Rate this recipe!
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Deliciously yummy Aate ki pinni is a traditional Punjabi sweet made with whole wheat flour, semolina and dry nuts. This is undoubtedly the most popular must-have winter delicacy!!
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 MINUTES
Aate ki Pinni
Votes: 6
Rating: 4.17
You:
Rate this recipe!
Print Recipe
Deliciously yummy Aate ki pinni is a traditional Punjabi sweet made with whole wheat flour, semolina and dry nuts. This is undoubtedly the most popular must-have winter delicacy!!
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 MINUTES
Servings Prep Time
40-45 PINNIS 15 MINUTES
Cook Time
20 MINUTES
INGREDIENTS
  • 2 cups Wheat Flour (Atta)
  • 2 tablespoon Fine Sooji
  • 1/4 cup Shredded Coconut
  • 1 cup Superfine Sugar or powdered Jaggery
  • 1 cup Melted ghee
  • 1/4 cup Chopped almonds & pistachios
  • 1/4 cup Yellow Raisins/Khismish
  • 3/4 teaspoon Eliachi Powder (Cardamon Powder)
CHANGE SERVING SIZE: PINNIS
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Heat ghee in a heavy bottomed pan.
  3. Add wheat flour.
  4. Add sooji. I add sooji/semolina to pinni as it adds an extra crunch, but it’s optional. If you don’t have a liking for semolina, feel free to leave that out.
  5. Mix it well and cook on a low flame.
  6. Keep stirring continuously to prevent burning.
  7. As the color starts to change..
  8. Add shredded coconut. Coconut adds a nutty flavor to the recipe.
  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. After dry nuts and sugar is added, mixture will come together like a ball of dough. Take the mixture of the flame
  17. Allow the mixture to cool. When comfortable enough to touch, take some mixture in your hand.
  18. Make a tight fist and squeeze the mixture in between your fingers.
  19. Shape it like a round ball.
  20. Repeat the process with rest of the mixture.
  21. Store it in airtight container and good for a month (only if they last that long).
  22. These will be perfect for gifting too!
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8 Responses

  1. Pooja says:

    Thanks a lot ruchi. Instructions are very clear.

  2. Ruchika Deepak says:

    Sugar milk & nuts all will be added after taking off mawa & flour mixture from the flame??

  3. Sakina says:

    Very nice taste atta pinni

  4. D says:

    How did u get that maw in US?

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