Deliciously yummy Aate ki pinni is a traditional Punjabi sweet made with whole wheat flour, semolina, and dry nuts.
With just 8 simple ingredients and 30 minutes of your time, this is undoubtedly the most popular must-have winter delicacy!!
What is Aate ki Pinnie?
Those who are unfamiliar with this term, aate or aata, means whole wheat flour, and pinni is a Punjabi term used for sweets made in round shape. Hence Aate ki Pinni means – round ball-shaped sweets made of wheat flour, ghee, jaggery, and dry nuts.
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. This tradition, still continuous. This wholesome and feel-good delicacy is my family’s favorite, and everyone loves them!
What ingredients makes up 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 base 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 this pinnis. Not a big fan of coconut, continue without it. Leaving coconut out will not harm the recipe.
- Sugar – for sweetness.
- Ghee – a must-have to roast the flour.
- Dry nuts- chopped almonds, pistachios, and yellow Raisins (Khismish)
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.
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.
7. Add the chopped nuts, raisins, and eliachi powder.
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 pinnis.
Cooking tips, Variations, and Faq’s!
Always use good quality ghee. Since the pinnis are roasted in ghee, therefore, the flavor of pinnis depends on 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 in this pinnis.
Use a heavy-bottomed pan for making the pinnis. In a heavy-bottomed pan, there are less chances of flour+semolina mixture sticking to the bottom and getting burned. But keep stirring – that is an essential step.
Please do not over roast the wheat flour +semolina mixture; otherwise, it will emit a burned taste.
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. You will end up with a darker shade of pinnis.
These pinnis make great gifts for the Lohri and Makar Sankranti festival season.
Can you store this 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 used as a natural remedy to cure common colds and cough.
What more can you add to this pinnis? Feel free to add slivered cashews, melon seeds, and ginger powder to this pinnis. Ginger powder will add some warmth to the pinnis.
You will love everything about this Aate ki pinni.
- Super easy to make
- 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.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
While you are here, also check these delicacies –
Aate ki Pinni
- Heat ghee in a heavy-bottomed pan. Add wheat flour and semolina.
- Mix to combine. Cook the flour-sooji mixture on a medium-low flame.
- 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.
- As the color of the flour starts to darken, add shredded coconut. Mix to combine. Coconut adds a nutty flavor to the recipe.
- 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.
- Add the chopped nuts, raisins, and eliachi powder.
- 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.
- Pour in 1 teaspoon of milk and mix.
- 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 and form the pinnis.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.
Calories: 95kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 2mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg