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!!
Cold, 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 the 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!!
How to make Aate ki Pinnie?
These delicious homemade aate ki pinni requires no special equipment. Just a few essential ingredients and 30 minutes of your time.
Start the recipe by cooking wheat flour in ghee on a low flame. Cook until the flour becomes light brown in color. Keep stirring continuously. Do not leave flour unattended at any time as it may burn.
The secret to perfect pinnis is to stir constantly and maintain the heat between medium-low and low.
Why add Sooji (semolina)?
Semolina has a slightly gritty texture and when added to wheat flour it lends a grainy-textured bite. 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.
Unsweetened coconut adds complexity and depth of flavor to this pinnis. Not a big fan of coconut, continue without it. Leaving coconut out will not harm the recipe.
After dry nuts and sugar are added, the mixture will come together like a ball of dough. Take the mix off 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. If the pinni mixture feels dry and crumbly, add a teaspoon of milk and knead – it will bind well.
You will love everything about this melt-in-your-mouth Aate ki pinni.
They are –
- easy to make
- made with 8 simple ingredients
- loaded with healthy nuts
And an amazing traditional treat that will keep you warm throughout the winter!
While you are here, also check these delicacies –
If you happen to make it, please comment below and leave your feedback. If you have any questions, I would be happy to answer them.
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Aate ki Pinni
- Assemble all the ingredients.
- Heat ghee in a heavy bottomed pan. Add wheat flour.
- 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.
- Mix it well and cook on a low flame.
- Keep stirring continuously to prevent burning. As the color starts to change.
- Add shredded coconut. Coconut adds a nutty flavor to the recipe.
- Mix until well blended.
- 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.
- I prefer a deeper shade of pinnis, so I prefer to cook it a bit longer until the mixture gets a nice brown tone. Add chopped nuts.
- Raisins and any other nuts you like.
- Eliachi powder..
- Add sugar and...
- Mix it well.
- After dry nuts and sugar are added, the mixture will come together like a ball of dough. Take the mixture of the flame
- Allow the mixture to cool. When comfortable enough to touch, take some mixture in your hand.
- Make a tight fist and squeeze the mixture in between your fingers.
- Shape it like a round ball.
- Repeat the process with the rest of the mixture.
- Store it in airtight container and good for a month (only if they last that long).
- These will be perfect for gifting too!
Easily customized to your liking!
- substitute whole wheat flour, and semolina for a gluten-free flour
- substitute sugar with jaggery
- try adding 1/4 cup mawa for a rich taste
- for additional flavor add extra nuts like - chopped cashews, pumpkin seeds, edible gum, and pine-nuts.