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
- delicious
- 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
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 Cardamon Powder (Eliachi Powder)
Instructions
- 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!
Recipe Notes
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.
Jatinder says
How to prevent it from getting melted in a container. How much temperature does it require for them to not get melted .
Ruchi says
Please store the Pinnis in a cold dark place. Like a kitchen cabinet that is away from the gas range or a closet/pantry in a steel container.
Pooja says
If I add edible gum, how much would that be for this recipe?
Ruchi says
Pooja, you can add 1/4 cup of edible gum. Saute edible gum on low heat until it puffs. Allow it to cool. Grind the gum coarsely and then ad it to the ladoo mixture.
Sbeh says
Hi recipe is very easy n clear but I need to know how can I substitute sugar with jaggery. Will it dissolve easily after I turn off flame just like sugar
Ruchi says
Sbeh, if jaggery is its granulated form just like sugar then yes, it will dissolve beautifully in the warm mixture.
Sneh says
Thank u for the quick reply.. I have tried ur recipe yesterday it was so mouthwatering loved by all.. Thank u for such an easy and perfect recipe we just loved it..
Ruchi says
Glad to hear that!
Thanks for your lovely feedback. 🙂
Jaspreet Bhamra says
This is the third time I am making it! I just love the texture and taste. It’s a big hit in my family. . I followed exactly the same recipe just used coconut sugar instead of sugar or jaggery and honestly can’t tell the difference. Thank you for sharing such a wonderful recipe
Ruchi says
Thank you for your kind words, Jaspreet!
Glad you liked the recipe. Coconut sugar tastes equally good in this recipe. 🙂
Uma Iyer says
I tried this recipe.. The final mixture is crumbling and not binding together. Not able to bind the laddus.. Where could I have gone wrong. Kindly suggest.
Ruchi says
Add a teaspoon or more of water/milk and it will bind together.
Less ghee is the culprit.
Aanchal says
Hello ruchiji, want to ask how much mawa powder will be good for same measure ingredients.
Ruchi says
1/4 cup mawa powder.
Pooja says
Thanks a lot ruchi. Instructions are very clear.
Ruchi says
Pleasure is all mine.
Thanks!
Ruchika Deepak says
Sugar milk & nuts all will be added after taking off mawa & flour mixture from the flame??
Ruchi says
Yes, please. The mixture will still be hot and sugar will dissolve easily.
Sakina says
Very nice taste atta pinni
Ruchi says
Thank you!
D says
How did u get that maw in US?
RK says
Thanks for stopping by!! Please visit this link for more info – https://www.ruchiskitchen.com/recipe/how-to-make-mawa-5-ways-of-making-mawa/