Aate Ki Pinni is a mouthwatering sweet dish that is very well-liked in India’s northern states.
It is an easy and healthy laddu recipe made with wheat flour, gond, sugar and clarified butter. the dessert mainly hails from the north Indian cuisine or particularly from the Punjabi house but is widely accepted in India.
Aate Ki Pinni can be made for any festival celebration or occasion, but also as a snack or as a simple dessert after the meal. People with a sweet tooth will find this dessert recipe to be a great joy. Serve this wonderful dessert to your guests as a way to celebrate Baisakhi.
The gond particles in the wheat pinni laddu add to its flavor and make eating it a pleasant experience. Furthermore, I enjoy desserts that are tasty because they combine wheat and ghee. In other words, the only difference between this recipe and the panjiri is the shape of the balls.
Ingredients for Aate Ki Pinni
- 100 grams Gond / Edible Gum
- 250 grams of Whole Wheat Flour
- 250 grams powder Sugar
- 50 grams Cashew
- 150 gram Ghee
- 40 grams Pistachio
- 40 grams Almonds
- 10-gram makhana
- 25 grams Melon Seeds
- 1 teaspoon Cardamom Powder /Elaichi
- 2 tablespoon Ginger Powder
- ¼ tsp cardamom powder
Instructions for Aate Ki Pinni
First, add 1/4 cup edible gum to 1/4 cup ghee in a pan (gond).
Once the gond puffs up and turns crystal, roast over a low flame.
- Turn off the heat when the gond reaches a golden brown colour and let it cool. The edible gum should then be ground into a coarse powder in a grinder.
- Grind the dry fruits after removing them and placing them in a basin. Crush the almonds, pistachios, and cashews in a grinder jar.
- Then, using the same pan, add extra ghee to it. Ghee should be heated before wheat flour is added.
- Reduce the heat, then toast the wheat flour until it turns golden brown and releases a nutty aroma.
Keep continuously stirring the wheat flour to avoid over-cooking.
- Add powdered gond, crushed almonds, pistachio, cashew, and melon seeds to the well-roasted atta.
- The well-roasted atta should be combined with the gond powder, crushed almonds, pistachio, cashew, and melon seeds.
- All the ingredients should be thoroughly combined before cooling.
- Add castor sugar to the mixture once it has cooled just a bit. After thoroughly combining them, split out small amounts and roll each one into a ball form.
- Finally, when kept in an airtight container, aate ki pinni can be enjoyed for a month
Tips and Variations
Suji can also be added in addition to wheat flour to create a gritty texture.
To make ladoo nutritious and healthy, add a variety of dry fruits.
After the flour mixture has cooled, add the sugar. If you add sugar after the mixture has warmed up, the laddoo won’t hold its shape and will crack easily.
The wheat flour shouldn’t be overroasted since otherwise it would burn and taste unpleasant.
Do you have room for Aate Ki Pinnis?
These pinnis do indeed have a long shelf life. When kept in an airtight container, they last for about a month at room temperature (or steel dabba).
How is vegan Aate Ki Pinni made?
Due to the large amount of ghee used, these pinnis are not vegan. Coconut oil can be used in place of ghee to make them vegan. Additionally, you can use coconut or grass-fed vegan ghee.
Can I make aata pinni without gluten?
Yes, you can surely make gluten-free chakki atta to create these pinnis without gluten (gluten-free wheaAate ki pinnis made without gluten is definitely possible. You can use gramme flour or glutet flour).
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