Punjabi pinni for winter mornings

Pinni is made in big batches in November and kept in a steel dabba for weeks. Slow-roasting the atta in ghee is what gives it its taste.

You need (about 20 pinnis)

• 2 cups whole wheat atta
• 1 cup desi ghee, plus a little extra
• 1 to 1¼ cups powdered gur (jaggery) or boora
• ½ cup chopped almonds
• ¼ cup chopped cashews
• 2 tbsp melon seeds (magaz)
• ½ tsp cardamom powder

Method

1. Lightly fry the almonds, cashews and magaz in a spoon of ghee. Keep aside.
2. Melt the ghee in a heavy kadhai and add the atta. Roast on a low flame, stirring all the time, for 20 to 25 minutes until it turns golden brown and smells nutty.
3. Let the atta cool until it is warm, not hot.
4. Mix in the gur, cardamom and dry fruit.
5. Take a handful and press it firmly into a round pinni. Add a spoon of melted ghee if the mixture doesn't hold.

Add the gur only when the atta has cooled a little, or it will melt and the pinnis will turn sticky.