The days of winters are slow, broody and filled with me trying to find ways to keep myself warm. As I wait for the cold days to pass, I fortify myself and my family with these power-packed protien bites.
A healthy and tasty laddoo or punjabi dryfruit pinni that you can make easily and eat daily. It’s a not to be missed treat for the winter season.
Nuts, seeds and dryfruit pinni recipe is a much requested winter treat.
Though I’d made a small batch in November it didn’t last long so for January I made a big batch.
These mildly sweet power-packed balls are easy to make in a couple of hours and last for weeks.
This big batch will get you through the winter.
Ingredients
- Atta-500gms
- Roasted Chana with shell-500gms
- Almonds Badam -750gms
- Walnuts Akhrot -750gms
- Pistachios Pista unsalted 200gm
- Kaju Cashewnuts – 500gms
- Black Til – 80gms
- Safed Til – 80gms
- Goond – 100gms
- Sund/Dry Ginger -1tbspn
- Black Pepper – 1tbspn
- Methi Seeds – 100gms
- Green Cardamom/Choti Elachi -1tbspn
- 5 seeds (Flax, Chia, Sunflower, Pumpkin & melon seeds) mix roasted-250gms
- Makhanas -150-200gms
- Dry Dessicated Coconut- 100gms
- Desi Ghee-1kg
- Raisins Kishmish-600gms
- Seedless Khajur-450gms
You can make a batch and enjoy a pinni daily with your tea, coffee or milk.
Method:
- Shallow fry the seeds & nuts one by one in ghee.
- Keep aside and let them cool.
- Dry roast the atta till it changes colour and then roast in desi ghee till fragrant and golden brown in colour.
- Grind the roasted chana.
- Add ground chana to the fried atta.
- Coarsely grind the kishmish and khajur.
- After the roasted nuts, seeds and Makhana have cooled, grind them to a coarse consistency.
- Transfer to a big utensil that allows you to mix all the ingredients easily.
- Add the cooled nuts, seeds, ground goond, til, kishmish, kajur, choti elachi, Black Pepper, Sund, Makhana to the atta.
- Mix well, add some hot ghee if the mixture does not bind.
- Roll into balls with your hands and keep in a plate to cool.
- As the laddos will cool, they will bind and retain shape.
- Once cooled, store in an airtight jar or steel dabba for a month.
- Eat every moring with milk or tea.
This laddoo or pinni is a tribute to the original punjabi pinnis we make at home every winters.
I’ve used less atta and more dryfruits.
Also I’ve replaced the besan with roasted Chana.
I hope you give the recipe a try.
It has no added sugar or jaggery as I add raisins and dates to the mix for sweetness.
Let me know if you have further questions. Next time, I make them, I’ll make a video of the process instead of photos.
Happy cooking & eating.
Comments
Yum! I need to try this. I haven’t tried any new recipes recently, but yours looks too good to resist.