Dish

Pinni

The flour and ghee are mixed together to form a dough, which is then shaped into small balls. The balls are then deep-fried until they are golden brown and crispy. The jaggery is melted and mixed with the fried balls to create a sweet and sticky dessert that is perfect for satisfying a sweet tooth.

Asian cuisine› Pakistani cuisine

Dessert

Origins and history

Pinni originated in the Punjab region of India and has been a popular dessert for many years. It is often served during festivals and special occasions, and is considered a symbol of good luck and prosperity.

Dietary considerations

Pinni is not suitable for those with gluten allergies or lactose intolerance.

Variations

There are many variations of Pinni, with some recipes calling for the addition of nuts or dried fruit. Some recipes also use different types of sweeteners, such as honey or sugar.

Presentation and garnishing

Pinni is typically served in small portions, and is often garnished with chopped nuts or a sprinkle of powdered sugar.

Tips & Tricks

To make the perfect Pinni, be sure to fry the balls until they are crispy and golden brown. The jaggery should be melted and mixed with the balls while they are still warm, to ensure that the dessert is sweet and sticky.