Atte ki pinni
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Rich winter sweets of whole-wheat flour roasted in ghee with jaggery or sugar, nuts and edible gum.
Region: Chandigarh (Punjabi cooking)Occasion: Winter; LohriTime: 45 minServes: About 15 pinnisVegetarian
Ingredients
- 2 cups whole-wheat atta
- 1 cup ghee
- 1 cup powdered jaggery or bura (unrefined sugar)
- 2 tbsp gond (edible gum)
- ½ cup chopped almonds
- 2 tbsp melon seeds (magaz)
- 1 tsp cardamom powder
Method
- Heat 2 tbsp ghee and fry the gond until it puffs up. Crush it lightly.
- Roast the almonds and melon seeds in a little ghee and keep aside.
- Heat the rest of the ghee and roast the atta on low heat, stirring constantly, for 20–25 minutes until golden brown and fragrant.
- Take off the heat and let it cool until warm.
- Mix in the jaggery, gond, nuts and cardamom.
- Shape into firm round pinnis with your palms while still warm. Store in an airtight tin.
History
Chandigarh's home cooking is largely Punjabi and Haryanvi, brought by the families who settled in the new capital after 1947.
Significance
Pinnis are made in winter, when ghee, wheat and dry fruit are thought to give warmth and strength. They are shared at Lohri and given to new mothers.