Pinnie is a traditional Punjabi sweet. It is usually made in Punjabi households. It can be stored for almost a month in air tight container. Pinni is made in wheat flour, lots of sugar and dry fruits. This sweet is made during Baisakhi festival. It can make wheat flour or Split black gram.
Split black gram skinless (dhuli urad dal) 1 and 1/4 cups
Gram flour (besan) 1 and 1/2 tablespoons
Semolina (rawa/suji) 2 and 1/2 tablespoons
Grated mava 3/4cup
Pure ghee 3/4 cup
Sugar 1 cup
Almonds slivers 3 tablespoon
Cardamom powder 1/2 teaspoon
Soak urad dal for 5-6 hours and grind with water. Drain and grind finely, if possible without water or with very little water. Heat the ghee in a shallow pan. Add semolina, gram flour, wheat flour and saute for five minutes. Add dal paste and continue to saute on low heat for about half an hour. Meanwhile make syrup of sugar with half a cup of water till it reaches a one string consistency. Add khoya in the urad dal mixture and mix thoroughly. Stir continuously for five minutes. Add cardamom powder and mix. Add sugar syrup and mix and cook for some more time till it becomes a little dry. Add almonds and take it off the heat. Allow it to cool.
Make balls out of it with a depression on the top. Garnish with badam on top of each pinni. Your pinni is ready to serve.