Pinni - Traditional Pakistani Sweet

Ingredients

• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1/2 cup (100g) ghee (clarified butter) 1/2 cup (100g) ghee (clarified butter)
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 cup (60g) chopped mixed nuts (almonds, pistachios, cashews) 1/2 cup (60g) chopped mixed nuts (almonds, pistachios, cashews)
• 1/4 cup (30g) desiccated coconut 1/4 cup (30g) desiccated coconut
• 1/4 cup (30g) semolina 1/4 cup (30g) semolina
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• 1/4 teaspoon saffron strands (optional) 1/4 teaspoon saffron strands (optional)
• 1/4 teaspoon rose water (optional) 1/4 teaspoon rose water (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Heat a heavy-bottomed pan over medium heat and add the ghee.
2. 2.
   Add the whole wheat flour to the pan and roast it on low heat until it turns golden brown and releases a nutty aroma. Stir continuously to avoid burning.
3. 3.
   Add the semolina to the pan and roast for another 2 minutes.
4. 4.
   Reduce the heat to low and add the chopped nuts, desiccated coconut, cardamom powder, and nutmeg powder. Mix well.
5. 5.
   In a separate small saucepan, heat the milk until warm. Add the saffron strands and rose water (if using) to the warm milk and let it infuse for a few minutes.
6. 6.
   Pour the milk mixture into the pan with the roasted ingredients and mix well until everything is combined.
7. 7.
   Add the sugar to the pan and continue to cook on low heat, stirring constantly, until the sugar has dissolved and the mixture thickens slightly.
8. 8.
   Remove the pan from heat and allow the mixture to cool slightly.
9. 9.
   Once the mixture is cool enough to handle, take small portions and shape them into round balls.
10. 10.
    Garnish each Pinni with a few chopped nuts on top.
11. 11.
    Let the Pinni cool completely before serving. They will firm up as they cool.

Treat your ingredients with care...

• Whole wheat flour — Ensure that the flour is roasted well to achieve a rich and nutty flavor.
• Ghee — Use good quality ghee for the authentic taste and aroma.
• Mixed nuts — Toast the nuts lightly before chopping to enhance their flavor.
• Saffron strands — Soak the saffron strands in warm milk to release their vibrant color and aroma.
• Rose water — Use a high-quality rose water for a subtle floral note in the Pinni.

Tips & Tricks

• For a healthier version, you can substitute ghee with a neutral-tasting plant-based oil.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Pinni tastes best when served warm or at room temperature.
• Store Pinni in an airtight container to maintain their freshness.
• Pinni can be enjoyed as a snack or dessert, and they pair well with a cup of hot tea or milk.

Serving advice

Serve Pinni as a delightful sweet treat after a meal or during festive occasions. They can be enjoyed on their own or alongside a warm beverage.

Presentation advice

Arrange the Pinnis on a decorative platter, garnished with additional chopped nuts and a sprinkle of powdered sugar. This will enhance their visual appeal and make them even more inviting.