PINNI How to Prepare
PINNI Recipe
Ingredients:
• 1 kilo rava or suji;
• 1 kilo powdered sugar;
• ½ kilo khoya
• 8 tblsps. Ghee;
• milk
• 1 tsp. Greated jaiphal
• 12 cardamoms peeled;
• 100 grams each of almonds, pistachios, cashewnuts and raisins;
• a few drops of saffron essence;
• 1 small piece sliced dry coconut.
Method:
1. Blanch and slice almonds and pistachios.
2. Clean raisins and chop cashewnuts.
3. Melt the ghee and rub into the suji.
4. Put in essence and add enough milk to form a stiff dough.
5. Knead to a smooth dough and then form into small, flat, round balls
and deep fry till crisp and golden.
6. Drain, cool and pound to a fine powder.
7. Knead the khoya to a smooth paste with your hands.
8. Heat, 2 tblsps. Ghee and fry the khoya to a golden colour.
9. Put in the powdered suji, nuts, cardamoms, coconut and raisins.
10. Mix until smooth then mix in the sugar nicely and remove from fire.
11. Cool till bearably hot then form into round flat balls or pinnis.
12. Decorate with whole almonds and silver warq.
13. Store in an airtight container.
14. These last for 7 days.
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