Atta & Dry Fruits Laddu | सर्दियों के लिये पंजाबी पिन्नी लड्डू | Winter Special Punjabi Atta Pinni with detailed video and photo recipe. This Punjabi Pinni is a filling dish that everyone wants to try since winter and Diwali coincide. This traditional Punjabi dessert is packed with comforting and nourishing ingredients.
Pinni or Ladoo is a Punjabi name for sweets produced in a round form, while pinni is indeed a Punjabi phrase for sweets manufactured in a round shape. This is a traditional Punjabi wintertime treat prepared with wheat flour, ghee, and a plethora of dried fruits. The sweetener may be either jaggery or sugar, and the outcome is a healthy sweet that is perfect for North India’s tough winters.
Anyone who has had the pleasure of tasting Punjabi Pinni laddus would remember it as soon as it becomes cold. It’s a delicious dish to eat. This Punjabi cuisine is also good for your health. This dish is Punjabi in origin, but it is now widely available. This year is projected to be cooler than previous year. Many locations have also been hit by the cold. Everyone knows that the best time to eat is during the winter months. In such a case, a food must be prepared at home that, in addition to being tasty, keeps the body warm. Punjabi Pinni Laddu is one such dish.
INGREDIENTS:
- Ghee -300 grams (1¼ cup)
- Gond – 100 grams (1 cup)
- Cashews – ¼ cup
- Almonds – ¼ cup
- Walnuts – ¼ cup
- Raisins – ¼ cup
- Desiccated or dry Coconut – 1 cup
- Wheat Flour (Atta) – 500 grams (4 cups)
DIRECTIONS:
- Firstly, heat ¼ cup ghee in a kadai out of 300 grams. (Total ghee required for ladoos (300 grams or 1¼ cup).
2. Now roast 1 cup (100 grams) gond in batches.
3. Roast on low flame until gond puffs up and turn slightly golden brown.
4. Keep the roasted gond aside.
5. Crush the gond using your hand or with a help of bowl or rolling pin. Make a coarse powder.
6. Gond powder is ready, keep aside.
7. Now in the same remaining ghee, roast chopped ¼ cup cashew, ¼ cup almonds, ¼ cup walnuts and ¼ cup raisins (2 tbsp each).
8. Roast on low flame until they turn golden brown.
9. Transfer to in a plate and keep aside.
10. Further, in same kadai roast 1 cup desiccated coconut or dry coconut on low flame.
11. Transfer the roasted coconut into the plate.
12. Now add the rest ghee in same kadai.
13. Add 500 grams (4 cups) atta in same kadai and roast it on low flame. Stir continuously.
14. Roast until the Atta turns golden brown or separate the ghee.
15. Now turn off the flame and add ¼ tsp cardamom powder.
16. Mix well.
17. Let it cool down the mixture at room temprature.
18. Once the mixture is at room temprature, then add 300 grams powdered sugar or as per taste.
19. Mix well.
20. Further add crused gond.
21. Add chopped and roasted dry fruits.
22. Add roasted dry or desiccated coconut.
23. Now mix all the ingrediends well with the help of hand.
24. Now start making pinni or ladoo, when the mixture is still warm or room temprature. as it hardens once cooled.
25. ENJOY!!!! PINNI or GOND ladoo in winters and stored in airtight container for a month.
