Punjabi Besan di Pinni is a traditional North Indian sweet that melts in your mouth. This recipe is a delightful treat, perfect for festivals like Diwali. The combination of roasted besan, aromatic elaichi, rich ghee, and crunchy dry fruits makes it irresistible. It's a labor of love that brings back memories of homemade sweets prepared with care and affection.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dry roast the besan for 3 to 4 minutes.
Add elaichi powder and mix well.
Add ghee and cook on low heat until the mixture turns golden.
Add dry fruits and cook again for 3 to 4 minutes.
Remove from flame and let the mixture cool completely.
Add powdered sugar to the cooled mixture and mix well.
Mould the mixture into small pinnies.
Ensure the besan is roasted on low heat to avoid burning and to achieve a nutty aroma.
Let the mixture cool completely before adding sugar to prevent it from melting.
You can use a variety of dry fruits like almonds, cashews, and pistachios for added flavor.
Can I use melted ghee instead of unmelted ghee?
Unmelted ghee is preferred as it helps in binding the mixture better, but melted ghee can also be used if needed.
How do I store the pinnies?
Store the pinnies in an airtight container at room temperature. They can last for up to 2 weeks.
Can I reduce the amount of sugar?
Yes, you can adjust the sugar quantity to suit your taste preferences.
What type of dry fruits can I use?
You can use a mix of almonds, cashews, pistachios, or even raisins for added texture and flavor.
Can I skip the elaichi powder?
Elaichi powder adds a distinct aroma and flavor, but you can skip it if you prefer a simpler taste.
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
