Urad Dal Ki Pinnie

What is Urad dal ki pinnie?

For those unfamiliar with this term – Urad dal means Split Black Lentils, and pinni is a Punjabi term used for sweets made in round shape. 

Collectively Urad dal ki pinnie means – round ball-shaped sweets made of Split black lentils, ghee, jaggery, and dry nuts.

These little pinnis are similar to atte ki pinni in richness, flavor, and indulgence. 

Why make these Urad dal ki pinnis

Pinnis are the healthiest and nutritious snack as they are packed with all the good stuff ( jaggery, ghee, nuts) that will warm you up from the inside out and give your immune system a boost to stay healthy during the winters.

I’ve been making these pinnis for quite a few years now, and they are an absolute favorite because they’re- 

• Made with pantry staples
• Sinfully delicious and irresistible
• Serve them at an event and will always have people coming back for seconds.
• Enjoyed by kids and adults alike
• As a bonus, it makes an awesome gift for all your loved ones!

So are you tempted enough to try this pinnis? If so, then let’s have a look at the ingredient list. 

Ingredients for Urad dal ki Pinnie 

For a full detailed recipe with instructions, please scroll to the bottom of the page.

» White Urad dal –  I always use Urad dal, dhuli (split and hulled) for my pennies as it’s the best. Urad dhuli dal lends a perfect texture to our pinnis.

» Ghee – It’s the backbone of this recipe, and it adds flavor and nutrition to our pinni. Whether it be atte ki pinni or any winter delicacy, ghee is an essential part of the recipe as it helps keep the body warm, lubricates the joints, and provides energy. Good quality ghee makes a lot of difference, so I prefer to use homemade ghee.

» Semolina- Provides an extra crunch, texture, and added nutrition to the pinnis.

» Wheat flour – I prefer to add a tablespoon of wheat flour while cooking any dal mix as it prevents sticking. Just a tablespoon does the trick. 

» Mawa- Mawa lends a rich and melt-in-your-mouth kind of texture to the pinnis. Simply crumble and add it to the pinnis.  

» Jaggery – it lends rich brown color and sweetness to our pinnis. You can use granulated sugar or brown sugar instead. 

» Cardamom Powder– that’s our flavoring agent. With cardamom, our pinnis will taste a little bland.

» Milk – Just a little bit to grind urad dal. Any kind will work; even non-dairy milk will work. 

» Nuts and seeds – Pinnis are adorned with almonds, pistachios, and sunflower seeds. These nuts and seeds contain good fat, fiber, and protein sources that help provide energy to the muscles and organs.

How to make Urad dal ki Pinnie?

Step: 1 – Soak Urad dal

Clean and rinse Urad dal a couple of times until the water runs clear.

Transfer the dal to a clean bowl and soak it for 3-4 hours in 2 cups of water.

During this time (soak), Urad dal will swell and double in size. After the desired soak time has elapsed, drain the water and rinse again. Allow the dal to drain completely. 

Step: 2 – Grind Urad dal

1. Transfer the drained Urad dal to a blender. Add milk and blend the dal to a smooth paste.

2. The dal should be very fine and smooth in texture. When rubbed in between fingers, the dal should feel like a paste.

PROTIP – If needed, you can add a couple of more tablespoons of milk to grind the dal. Set aside. 

3. Combine jaggery and water in a pan. 

4. Boil it on low to medium heat until the jaggery syrup turns thick or forms a 1-string chashni. To check the consistency, dip a spoon in the jaggery syrup, and if it coats the back of the spoon, it’s done. Take it off the flame. Set aside.

STEP: 3- ROAST THE DAL

All the hard work goes into roasting the urad dal – it requires some real muscle power. Slowly roast the dal on medium-low heat and trust me; the result is worthwhile. 

5. Heat ghee in a heavy-bottomed pan. 

6. Add the pureed Urad dal to the pan.

7. Add semolina. 

8. Mix until all the ingredients are well combined. Soon the urad dal will soak up all the ghee and become a thick ball of dough. No worries, keep working on it.

9. Keep stirring the dal consistently to prevent burning. Keep the heat setting to medium-low.

10. Once the urad dal mixture becomes crumbly ( 15 minutes into the cooking), add mawa to the pan. Mix to combine. 

11. Do not leave the urad dal unattended at any time. Keep stirring consistently to prevent burning.

12. 30-35 minutes into cooking, urad dal will start to emit a nutty aroma, and its color will change to a golden brown.

STEP: 4- ASSEMBLE URAD DAL PINNIS

13. Lower the flame to the lowest setting, and stir in cardamom powder. 

14. Add the jaggery syrup. The urad dal pinni mix will sizzle; therefore, add the syrup carefully. 

15. Mix to combine. Increase the flame to the medium setting and cook the urad dal mix until it becomes thick like a dough. Keep stirring the mixture to avoid lump formation.

16. Once that stage is attained (it forms a dough), take the mix off the heat. Add slivered nuts and mix until combined. Allow the Urad dal pinni mix to cool slightly.

The mixture will look like breadcrumbs as it cools.

Now here is the trick to smooth pinnis – add a tablespoon of lukewarm milk to the pinni mix and knead it with your hand. As you knead, ghee will start to ooze out from the mixture, no worries. Incorporate everything in the urad dal mixture and knead. 

Shape the urad dal mix into pinnis. Get creative and form the pinnis into shapes you like.

RECIPE TIPS TO MAKE THE BEST URAD DAL KI PINNI

» Urad dhuli dal (split and hulled) works great for this pinnie recipe. Please do not substitute it with any other dal. 

» Soaking the dal is an essential step. In case you need the dal in a jiffy, soak it in lukewarm water for 1-2 hours, and you’re all set for the next step. 

» The texture of the pinnis depends on how well the dal is ground. A coarsely ground dal will result in grainy pinnis. To attain a melt-in-mouth texture, blend the dal into a smooth paste.

» Please add the suggested amount of milk to grind the dal. You can always add extra milk, but that will make the dal runny, and it will require a much longer time to cook the dal. 

» These rich and nutty-flavored pinnis get their signature flavor from roasting urad dal, therefore, do not rush through this process. Roast the urad dal on a medium-low flame until it turns golden brown. Do not over roast the urad dal mix or else, it will burn and taste bitter.

» Ghee in the recipe is just perfect for our pinnis, but if you prefer your pinnies to be of the same composition as in the sweet shops, add 3/4 cup of ghee instead of 2/3 cup.

» Jaggery syrup should be of the right consistency. If the spoon dipped in the syrup coats the back of your spoon, then you are all set. But if it falls off the spoon, then the syrup needed additional cooking time.

» You can replace jaggery with normal sugar or brown sugar as per your preference.

» For smooth-textured pinnis, add milk or cream to the cooked urad dal mixture. Knead it well until smooth, then shape like pinnis. 

LET ME KNOW WHAT YOU THINK!

Sing and dance to Sundar Mundariye hoye tunes and celebrate the warmth and love of the Lohri festival with these homemade Urad dal ki Pinnie recipe.

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

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

CRAVING FOR MORE, TRY THESE OTHER WINTER DELICACIES!