Atta Gond Pinni

To make Atta Gond Pinni, start by heating ghee in a pan and frying gond until it puffs up. Then, roast fox nuts and grind them once cooled. Next, add more ghee to the pan, followed by saunth, ajwain, and wheat flour, roasting until golden. Mix in the gond and fox nuts, then add coarsely ground dry fruits and cook until the mixture leaves ghee. Finally, let it cool, add sugar powder, and mold into pinnies.

Yes, you can make a gluten-free version of Atta Gond Pinni by substituting wheat flour with a gluten-free flour blend, such as almond flour or coconut flour. Keep in mind that the texture and flavor may vary slightly, but it will still be delicious and nutritious.

To keep Atta Gond Pinni fresh, store them in an airtight container at room temperature for up to two weeks. If you want to extend their shelf life, you can refrigerate them, which will keep them good for up to a month. Just make sure to let them come to room temperature before serving.

Atta Gond Pinni pairs wonderfully with a cup of masala chai or milk. You can also serve them alongside other traditional Indian sweets during festive occasions or family gatherings for a delightful dessert spread.

If you don't have specific dry fruits on hand, you can substitute with any combination of nuts and dried fruits you prefer. For example, almonds, cashews, walnuts, or raisins can be used instead of the original mix. Just ensure that the total amount remains around 1.5 cups for the best texture and flavor.