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Gur Mewa Pinni

5 from 2 votes
Total: 35 minutes
Serves 18 PINNIS

Here’s another fantastic recipe that is delectable, wholesome, healthy, and in its truest sense…… nourishment to the soul! Loaded with nutrients and enticing deliciousness, this Gur Mewa Pinni recipe can be prepared with a few pantry staples and in a few easy steps.

Serve them with the morning breakfast, as an after-school snack, or even with the evening tea, and these pinnis will blend with every occasion. 

Gur Mava Pinni on a black plate

Punjabs and pinnis, or let’s say, pinnis and Punjabis, are made for each other; they are completely inseparable and incomprehensible!

A staple in every Punjabi home during winters, these pinnis are an all-time favorite of the entire family and make for a great meal plan owing to their nutritional benefits.

If you are away from home and looking for something that eases your nostalgia, these sweet little charming balls will soothe you like Mom’s love… they are completely exquisite!

Nothing could be better than biting into this ghee-laden scrumptious pinnis to keep you warm and energized during the harsh winter months.

What is Gur Mewa Pinni

Gur Mewa Pinni is a classic North Indian dessert popular for its irresistible lusciousness.

Gur’ in Hindi means jaggery, ‘Mewa’ is the Hindi name for assorted dry nuts used for making Indian sweets, and ‘Pinni’ is a kind of sweet dessert packed with various healthy ingredients. 

These super delicious Gur Mewa Pinnis are popular healthy sweets made with pure ghee, wheat flour, sugar, and assorted nuts.  

Wheat flour is roasted in ghee until aromatic, and then gur/ jaggery (in place of sugar) is added for richness and sweet flavoring.

Slivered nuts and raisins are added for nourishment and crunch, and these pinnis are then shaped spherically with hands once the mixture of the ingredients is prepared. 

This Jaggery pinni recipe is a perfect snack that keeps you energetic and satiated for hours.

Gur Meva Pinni in a tray with pistachios

Reasons You’ll ♡ Gur Mewa Pinni

These incredibly tasty Gur Mewa Pinnis are loved for their taste, crunchy texture, and nutrition. Besides this, here is why you will love this recipe —

  • Rich, succulent, and super tempting
  • Have a nutty taste
  • Perfectly sweet and aromatic, and
  • A great make-ahead recipe!

 You can also make a big batch and use Gur Mewa Pinnis for gifting to family and friends during the festivals. This way, you can give them happiness and health packed in one box. 

The best part is that these pinnis can also be made vegan and gluten-free following simple steps. 

Gur mawa Pinni ingredient list

Gur Mewa Pinni Ingredient List

Flour — The star ingredient of this recipe, wheat flour, contributes majorly to the structure, texture, and healthiness of these Gud Pinnis.

Gur(Jaggery) — Gur lends sweetness to our mouthwatering pinni recipe. It is used as a healthy alternative to sugar. 

Coconut — Desiccated coconut added to the mixture lends flavor and crunchy texture to the pinnis. 

Sunflower seeds  — A source of many vitamins and minerals, sunflower seeds are added for their health benefits. 

Pistachios/ Cashew/ Almonds — Slivered nuts add crunch and health to this recipe of Punjabi atte ki Pinni.

Elaichi — It renders a lovely flavor and drool-worthy aroma. 

Ghee — A must-have ingredient, ghee lends great taste and flavor to the recipe.

Recipe tips and Variations

Relevance of ghee The flavor of these pinnis hugely depends on the ghee used for roasting these Punjabi pinnis; therefore, always use good quality ghee to make them. 

Use a heavy-bottomed pan — There are a few chances of the flour mixture sticking to the bottom of the heavy-bottomed, wide pan and getting burnt. So, always use a heavy-bottomed pan for roasting the mix while making the pinnis.

A decent roasting of wheat flour — The wheat flour needs to be roasted at a medium-low flame until it changes its color to light brown. The entire roasting process takes about 30 – 40 minutes when done gradually. Do not rush through this step, or the flour may get burned, leaving an unpleasant aftertaste.

Punjabi atte ki Pinniyan

For evenly roasting — The secret to perfect gur mewa pinnis is to stir constantly and maintain the heat between medium-low and low. Roasting atta/ wheat flour on a medium-low flame will impart a sweet and nutty flavor, something specific to the Punjabi pinnis recipe.

Attaining the perfect texture Once the flour is well roasted and the ghee starts to ooze out, the mixture will resemble a grainy texture. Now, that is what we are looking for. Please do not get tempted to touch the wheat mixture at this point – it’s extremely hot and may burn you.

Do not cut back on ghee — Ghee is the only liquid that is being used in this gur pinni recipe, which binds the ingredients together in this Punjabi pinnis. As the ghee solidifies, pinnis tend to get firm; therefore, I recommend that you should not cut back on the ghee.

The sweetening agents — These mouthwatering pinnis are flavored with jaggery/ gur, hence the name Gur Mewa Pinni. You can also flavor them with powdered sugar or desi Khand (muscovado sugar/ unrefined cane sugar). You may choose to enhance this wholesome sweet dish with any of your chosen ways, and it will taste just gorgeous. Please, note: Swapping it with sugar will change the color of these pinnis to lighter-hued. 

For convenient shaping — These Gud mewa pinni are best shaped when they are still warm. For shaping the pinnis easily, allow the mixture to reach a comfortable temperature (comfortable enough to touch). Do not let the pinni mixture get cold because it will be difficult to shape them once they start to solidify. However, if your mixture becomes hard, transfer it to a micro-safe dish and warm it for 30 seconds. The ghee will melt, making it easier to shape up the pinnis.

Fixing the dry and crumbly mixture Dry pinni mixture is difficult to shape up. Add a teaspoon of milk and knead the pinni mixture if it feels dry and crumbly. It will bind well and becomes easy to shape now.

Healthy variations — Feel free to improvise the recipe to make it more flavorsome and healthy. Adding Goond or edible gum (tragacanth gum) adds a nice crunch to the soft and melt-in-mouth texture of the pinnis. Besides the taste, Goond also features many health benefits. To add goond to the Punjabi Pinnis, sauté ¼ cup of edible gum on low heat until it puffs. Allow it to cool, and then grind it coarsely. Now, add it to the pinni mixture and enjoy its taste and health.

Gluten-free Pinnis — You can transform this gur mewa pinni into gluten-free, but that needs a few changes. Use urad dal flour, moong dal flour, and gram flour (besan) to make these pinnis gluten-free, though the taste and texture will differ as compared to the regular mewa pinnis.

How to store atte ki Pinni

Let me know what you think!

This Gur Mewa Pinnis is a must-try recipe to devour and also to flaunt among your friends.

You can also send these Gur Mewa Pinnis to your kids if they are away from home, and I am sure they will love you for sending these sweet and super indulgent sweets to relish.

So, if you have assembled your ingredients, let us begin preparing this drool-worthy pinnis to help you reach your desired creation.

Should you make this Gur Mewa Pinni, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.


Follow the step-by-step instructions below to make the best Gur Mewa Pinni Recipe

Gur Mava Pinni on a black plate

Gur Mewa Pinni

5 from 2 votes
Loaded with nutrients and enticing deliciousness, this Gur Mewa Pinni recipe can be prepared with a few pantry staples and in a few easy steps. Serve them with the morning breakfast, as an after-school snack, or even with the evening tea, and this pinnis will blend with every occasion.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Calories: 164 kcal
Servings: 18 PINNIS





  • In a heavy-bottomed wide pan, dry roast the desiccated coconut over medium-low heat for 2-4 minutes.
    Tip — Flakes of dried coconut are added for a delightful crunch and subtle flavor. You may skip adding if you so want. But if you are adding, it will need a bit of dry roasting before being added.
    Roast coconut
  • Stir it continuously as it tends to burn quickly if left unattended.
  • When the coconut is roasted, transfer it to a plate and set it aside.


  • Heat ghee in a heavy-bottomed wide pan. Once hot, fry the cashews and almonds over medium heat until lightly brown.
  • Remove and reserve.
  • Likewise, cook the sunflower seeds on medium-low heat until light brown.
    Roast sunflower seeds
  • Remove from heat and set aside to cool.
  • Add ghee to the same pan.
    Add ghee
  • Stir in Wheat flour.
  • Cook on a medium-low flame for 15-20 minutes, stirring continuously until the atta turns golden and its aroma fills the room. 
    Tip — Stir the mixture continuously for an evenly roasting and prevent it from sticking to the bottom of the pan and burning.
    Roast Wheat flour
  • Do not over-roast the wheat flour. Over-roasting will emit a burned aftertaste, therefore, avoid over-roasting the flour mixture to achieve the desired flavor.
    When the wheat flour has turned golden, remove it from the flame and preserve it.
  • Add ghee to a pan and stir in jaggery cubes.
  • Add one tablespoon of water and start melting the jaggery over medium heat, stirring constantly.
  • 7-8 minutes into the cooking, jaggery will melt and turn into syrup. Take it off the flame. We are just looking for melted jaggery and no thread-consistency syrup in this recipe.


  • Once the roasted dry nuts have cooled, transfer them to a grinder and pulse until coarsely ground.
  • Add them to the roasted wheat flour. Add eliachi powder, roasted coconut, and pistachios.
  • Mix it well until all the ingredients are thoroughly combined.
  • Now add melted jaggery to this pinni mixture.
  • Mix it well until the jaggery is thoroughly combined with other ingredients and forms one homogeneous mixture.
  • Allow the pinni mixture to reach a comfortable temperature (comfortable enough to touch), then start shaping the pinnis.
    Shape Atte ki Pinni
  • Gur mewa pinni is best shaped when they are still warm.  Garnish with almonds, and pistachios, and enjoy!
    Shaped Gud ki Pinni


Frequently Asked Questions
What more can I add to these Gur Pinnis?
These Gur Pinnis can be improvised into healthier and more enjoyable delicacies. You may look into these options – 
  • Add dried ginger powder (saunth) for more warmth and flavor.
  • Throw in some raisins to add the chewy bites of sweetness!
  • Add candied fruits for more deliciousness and fun.
How can I store these Gur Mewa Pinnis?
Storing these delicious pinnis in a cool and dry place will increase their shelf life. Once cooled, store these pinnis in an air-tight container, and they will stay good for about a month.
Can I make this pinnis vegan?
Yes! These pinnis are loaded with ghee and dry nuts and, therefore, are not vegan. But these can be made vegan by replacing ghee with coconut oil or grass-fed vegan ghee.
This will render them the same taste as the regular pinnis.


Calories: 164kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 1mg | Potassium: 35mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Egg-free, Vegetarian

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  1. Nalini says:

    Hi Ruchi, I recently tried your Gulkhand filled ladoo, the gulkhand juice started coming out. Even though the ladoos were kept in the fridge. What could have gone wrong.

    • Ruchi says:

      Nalini, I wonder what went wrong here as the gulkand mixture is usually dry. Did you add any liquid to the gulkand mix?

  2. Reshma says:

    Hi Ruchi,
    Did I miss the quantity of mawa in the pictures or in the ingredients?

  3. Pooja K. Batra says:

    5 stars
    Hello Ruchi,

    This recipe is truly the best. I made it for my ailing MIL and share was impressed with my cooking skills. Thank you so much and god bless. 😍