Soft and utterly d-licious Urad Dal Ki Pinnie Recipe is a must have winter delicacy. A decadent Punjabi sweet prepared with split black grams and basic ingredients that are likely available in your pantry.
Doesn’t this pinni remind you of something? Exactly… the rich and flavorful pinnis you find at every sweets shop during winter months. On this festive occasion of Lohri, sharing with you my all time favorite pinni – Urad dal ki Pinnie recipe. They are grainy in texture and yet so soft and chewy in every bite.
Now, onto the recipe!
Urad dal ki pinni is a traditional punjabi sweet prepared with roasted urad dal, mawa and garnished with silvered almonds and sunflower seeds. Learn how to make mawa at home – 6 ways to make mawa at home.
All the hard work goes in roasting the dal (lentil) – it requires some real muscle power. But believe me, the end result is rewarding. In fact, this nutty dessert gets its signature flavor from roasting urad dal.
FEW TIPS –
- ✔Soaked dal should be not be grainy rather it should be grounded into a smooth paste.
- ✔As stated above the secret to this recipe lies in roasting the dal – though it seems like a lengthy process but the end result is rewarding. So do not rush through this process. Roast the dal on a medium low flame until it is brown in color.
- ✔Sooji (semolina) and wheat flour gives dal ki pinnie a hearty texture.
- ✔Ghee is added in moderation but if you like your pinnies to be of the same texture like in the sweet shops than instead of 2/3 cup ghee add 3/4 cup of ghee.
- ✔Sugar syrup should be of right consistency.
- ✔Keep stirring while adding the sugar syrup to avoid lump formation.
- ✔ Shape the pinnis and enjoy.
Come celebrate the warmth of Lohri festival with these homemade sweets – til patti, atte ki pinni, peanut chikki and til ke ladoo. If you happen to make these pinnis then share your yum pictures with me @Facebook or drop me a line below!
Enjoy friends, sing and dance to the tunes of Sundar Mundariye hoye.. and celebrate the festive occasion.
HAPPY LOHRI, HAPPY MAKAR SAKRANTHI, AND HAPPY PONGAL !!
This recipe was first published on Jan 11, 2015 – published again with better pictures.
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Urad Dal Ki Pinnie Recipe
- 1 cup Urad ki dhuli dal (White urad dal)
- 2 tablespoon Sooji (Semolina)
- 1 tablespoon Wheat flour
- 3/4 cup Mawa
- 2/3 cup Ghee (divided 1/3 cup + 1/3 cup)
- 2 tablespoon Milk (to grind the dal)
- 1 cup Sugar
- 2 tablespoon Silvered Almonds
- 2 teaspoon Cardamom Powder (to decorate)
- 1 tablespoon Sunflower seeds (to decorate)
- Clean and wash Urad dal. Soak it for 2-3 hours. After the desired soaking time, assemble rest of the ingredients.
- Drain and clean dal under water. Ground it to a smooth paste by adding 2 tablespoon of milk. Set it aside. Heat 1/3 cup of ghee in a heavy bottomed pan, add sooji, wheat flour and saute till it becomes light brown in color.
- Add mawa and keep stirring continuously till mawa turns light brown in color.
- Stir in grounded dal to this pan and keep stirring. The mixture will become thick and look like a dough.
- After 10 minutes dal will look like this. Keep adding ghee as needed.
- Stir constantly, do not leave the dal unattended at anytime or it will burn. Another 10 minutes in cooking and the dal will become all grainy.
- Another 5-7 minutes in cooking and dal will change its color from cream to brown. Maintain the heat. Aroma of roasted dal will fill up your home.
- Stir in cardamom powder and chopped nuts. Take it off the flame.
- Meanwhile, combine sugar and water in a pan. Bring it to a boil. Boil for 3-4 minutes on medium high. Keep a close watch on the syrup for its consistency.
- Lower the heat, dip spoon in the syrup and take it out. Do not touch for the first few seconds, it will be very hot. To test - press your forefinger and thumb together. Start pulling them apart. If the thread or sugar string between your finger and thumb doesn't break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe.
- Return the mixture back on the flame. Pour in the hot sugar syrup to the cooked dal mixture. Keep stirring to avoid lump formation. As soon as you add sugar syrup, dal mixture will become all gooey and sticky.
- No worries, keep stirring and soon it will start to come together.
- Take some mixture and shape them into small circles.
- Or use a cookie cutter to cut them in circles.
- Garnish pinnies with silvered almonds, sunflower seeds,cardamom seeds and serve.
- This recipe makes 25 small pieces and 15 large pieces of pinnis.
- Store in an airtight container and see them disappear,