Aate ki Pinni

For those unfamiliar with this term, aate or aata means whole wheat flour, and pinni is a Punjabi term used for sweets made in round shape. Aate ki Pinni 

Hence Aate ki Pinni means – round ball-shaped sweets made of wheat flour, ghee, jaggery, and dry nuts.

In the Northern part of India, just like Sarson ka saag, Makki ki roti, Peanut chikki – aate ki pinni is also considered 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 pinnies. During winters, my mom would make a huge batch of aate ki pinnis for us.

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

This tradition, still continuous. This wholesome and feel-good delicacy is my family’s favorite, and everyone loves them!

Ingredients required to make Punjabi Pinni

Trust me; you don’t need a whole lot of ingredients to make aate ki pinni. 

» Wheat Flour – also known as atta or aata, is the foundation of this recipe.  

» Sooji – also known as Semolina. I prefer to add semolina to my pinni for an extra crunch, but it’s optional. If you don’t have a liking for semolina, feel free to leave that out. Semolina has a slightly gritty texture, and when added to wheat flour, it lends a grainy-textured bite.

» Shredded Coconut – Unsweetened coconut adds complexity and depth of flavor to aate ki pinni. Not a big fan of coconut, continue without it. Leaving coconut out will not harm the recipe.

» Sugar – for sweetness. You can use jaggery too. Aate ki Pinni 

» Ghee – a must-have to roast the flour. 

» Dry nuts- chopped almonds, pistachios, and yellow Raisins (Khismish)

These delicious homemade aate ki pinni requires no special equipment: just a few essential ingredients and 30 minutes of your time.

1. Heat ghee in a heavy-bottomed pan.

2. Add wheat flour and semolina.

3. Mix to combine. Cook the flour-sooji mixture on a medium-low flame.

4. Cook for 6-8 minutes on a medium-low flame, stirring occasionally. At this point, please do not leave the mixture unattended, as it will burn.

5. As the color of the flour starts to darken, add shredded coconut. Mix to combine. Coconut adds a nutty flavor to the recipe.

6. 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. Aate ki Pinni 

7. Add the chopped nuts, raisins, and eliachi powder. Aate ki Pinni 

8. Take the mixture off the flame. Stir in sugar and mix until well incorporated. After dry nuts and sugar are added, the mixture will come together like a ball of dough.

9. Pour in 1 teaspoon of milk and mix.

10. Allow the mixture to cool. When comfortable enough to touch, take some mixture in your hand.

11. Make a tight fist and squeeze the mixture in between your fingers.

12. Shape it like a round ball. Repeat the process with the rest of the mixture and form the Punjabi pinnis.

Recipe Tips and Variations!

» Always use good quality ghee. Since the Punjabi pinnis are roasted in ghee, therefore, the flavor of pinnis depends on ghee. Aate ki Pinni 

» There is no other liquid in the recipe. It’s the ghee that binds these Punjabi pinnis. As the ghee solidifies, pinnis will become firm; therefore, I would recommend that do not cut back on the ghee.

» The secret to perfect pinnis is to stir constantly and maintain the heat between medium-low and low. Roasting atta and semolina on a medium-low flame will impart a sweet, nutty flavor, and that is what we are looking for in this Punjabi pinnis.

» Use a heavy-bottomed pan for making the pinnis. There are fewer chances of flour+semolina mixture in a heavy-bottomed pan sticking to the bottom and getting burned. But keep stirring – that is an essential step. Aate ki Pinni 

» Please do not over roast the wheat flour +semolina mixture; otherwise, it will emit a burned taste. Aate ki Pinni 

» If the pinni mixture feels dry and crumbly, add a teaspoon of milk and knead – it will bind well.

» For a healthier version, swap regular sugar with jaggery. The taste will remain the same; the only difference you will note is a darker shade of pinnis.

» These pinnis make great gifts for the Lohri and Makar Sankranti festival season. 

Can you store this Aate ki pinnis?

Of course! Once cooled, store aate ki pinni in an airtight container, and they are suitable for a month at room temperature.

Can you add edible gum or goond to this pinnis?

Yes, you sure can. Edible gum, also known as tragacanth gum, is an immune booster and is a natural remedy to cure common colds and cough.

To add goond to these Punjabi Pinnis – Saute 1/4 cup of edible gum on low heat until it puffs. Allow it to cool. Grind the gum coarsely and then add it to the ladoo mixture.

What more can you add to aate ki pinnis?

Feel free to add slivered cashews, melon seeds, and dried ginger powder to this pinnis. The ginger powder (saunth) will add some warmth to the pinnis.

You will love everything about this Aate ki pinni.

They are- 

• Super easy to make
• Delicious
• Healthy and nutritious
• Provides the much-needed warmth and energy during the winter months
• It can be made vegan. Simply swap ghee with coconut oil.

What more can you ask for in a pinni? Try one, and I’m sure you are going to love it.

These yummy Aate ki pinnis are perfect for the winter or just anytime, really! You don’t need to wait for winters to enjoy these nutty, rich and delicious Punjabi Pinnies. 

So make a big batch of this Atte ki pinni over the weekend and enjoy it with family and friends. 

Should you make this Aate ki pinni, please leave me a comment below, and don’t forget to share it with your family and friends.

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