Aate ki Pinni

4.73 from 37 votes

Made with 8 simple ingredients, these traditional and popular north Indian Atte ki Pinni comes together in under 30 minutes. These magical little sweet delights are all you want to have, along with masala tea on a cold winter day or any time of the year! This is undoubtedly the most popular must-have winter delicacy!!

Prep: 10

Cook: 20

Total: 30

Course: Dessert

Cuisine: Egg-free, Vegetarian

Servings: PINNIS

Calories: 164kcal

Author: Ruchi

Ingredients

DRY NUTS

⅓ cup Ghee melted, divided
¼ cup Goond (Edible gum crystals)
¼ cup Raisins golden raisins
¼ cup Pistachios
¼ cup Almonds
¼ cup Cashews
¼ cup Melon Seeds

FLOURS

1 cup Ghee
2 cups Wheat Flour (Atta)
2 tablespoons Fine Sooji
2 teaspoons Cardamom Powder
1 cup Sugar granulated

GARNISHES

- - Almonds sliced into halves

US Customary - Metric

Instructions

ROAST DRY NUTS

Heat ghee in a heavy-bottomed wide pan. Add goond (edible gum) and cook on a low flame for 4-5 minutes, stirring often.
Goond will puff up in ghee. Do not rush through this process. Allow it to puff up completely in hot ghee. When the crackling stops, the edible gum will look crisp, translucent, and almost doubled in size.
Remove from ghee and allow it to cool completely. Transfer the cooled goond to a blender/food processor and pulse/grind until it reaches a crunchy and coarse texture. Set it aside. Clean the pan with a dry kitchen paper towel as needed.
Lower the heat, and add 1½ teaspoon of ghee. Add raisins for 2 minutes and roast until they puff and change color. Remove from heat and set aside.
Add the remaining ghee to the same pan. Once hot, fry the cashews, pistachios, and almonds over medium heat until lightly brown.
Add melon seeds and saute for a minute; remove from heat and set it aside.
Once the roasted dry nuts have cooled, transfer them to a grinder and pulse until coarsely ground.

COOK THE FLOURS

Add the remaining ghee to the hot pan. Add wheat flour and sooji.
Mix it well.
Tip — Stir the mixture continuously for an evenly roasting and prevent it from sticking to the bottom of the pan and burning.
Cook on a medium-low flame, stirring continuously. As you begin roasting, the flour mixture will become thick and difficult to move around, but keep stirring.
Cook the flour on medium-low heat for 20- 25 minutes until the atta turns golden and its aroma fills the room. By now, the mixture should look liquid-y and easy to stir around.
Tip — 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.
Turn off the heat. Add crushed nuts to this wheat flour mixture.
Add raisins and cardamom powder.
Stir in crushed goond ( edible gum).
Mix it well until all the ingredients are thoroughly combined.
Stir in sugar.
Mix it well until the sugar is thoroughly combined with other ingredients and forms one homogeneous mixture.
Allow the pinni mixture to reach a comfortable temperature. When it is comfortable enough to touch, knead the pinni mixture with your hands until everything is well blended. This hand kneading also helps the ladoos to bind well.
Start shaping the pinnis. Take a golf-sized mix into your palms and roll them into spherical-shaped ladoos or oval-shaped pinnis.
Pinni is best shaped when they are still warm. Garnish with almonds, and enjoy!
As they are super-addictive and indulgent treats, you may have to prepare the next batch pretty soon.
Store in air-tight container and enjoy!

Video

Notes

Frequently Asked Questions

Can I store these Atte Ki Pinnis?

Of course! You can store these Atte Ki Pinnis in an air-tight container at room temperature once they have cooled completely. You can devour these pinnis for about a month, and they will taste fresh and delicious!

What more can I add to these pinnis?

You can add more ingredients for taste and nutrition, like slivered cashews, melon seeds, and dried ginger powder. Saunth or dried ginger powder will add warmth and delicious flavor to the pinnis in the winter.

Nutrition