How to Make Punjabi-Style Pinni at Home in 7 Steps.

Prepare the Gond, heat 2-3 tablespoons of ghee in a pan. Fry the gond in small batches until it puffs up and turns golden. remove and crush it into coarse pieces once cooled.

Roast the Nuts and Coconut, in the same pan, lightly roast the chopped nuts and desiccated coconut until fragrant. remove and set aside.

Roast the Flour, heat the remaining ghee in a heavy-bottomed pan. add the wheat flour and roast on low to medium heat, stirring continuously, until the flour turns golden brown and releases a nutty aroma.

Combine Ingredients, add the crushed gond, roasted nuts, coconut, and cardamom powder to the roasted flour. mix well while still on low heat.

Sweeten the Mixture, turn off the heat and let the mixture cool slightly. add powdered sugar and grated jaggery to the warm mixture. mix thoroughly so the sweetness is evenly distributed.

Shape the Pinnis, once the mixture cools enough to handle, take small portions and shape them into round balls using your hands. press firmly to ensure they hold their shape.

Cool and Store, let the pinnis cool completely before storing them in an airtight container. they can be stored for 2-3 weeks at room temperature.