Flax seeds jaggery Pinni

Name: Flax seeds jaggery Pinni
Cuisine: Indian
Ingredients: -1/2 cup Flax seeds; 1 cup Ragi flour - -; 200 gm Desi ghee -; 1/2 cup Green moong. Dal-; 1 cup Jaggery -; 100 gms Cashews -; 100 gms Almonds -; 1 table spoon Pistachios -; 1 table spoon Raisins -; 100 gms Gond -; 15 Cardamom - (peel and grind)

santoshbangar @cook_7760530

It is the winter special healthy and tasty #Jaggery

santoshbangar @cook_7760530

It is the winter special healthy and tasty #Jaggery

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Ingredients

-1/2 cupFlax seeds
1 cupRagi flour - -
200 gmDesi ghee -
1/2 cupGreen moong. Dal-
1 cupJaggery -
100 gmsCashews -
100 gmsAlmonds -
1 table spoonPistachios -
1 table spoonRaisins -
100 gmsGond -
15Cardamom - (peel and grind)

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Steps

1

Put the alsi and moong dal in a dry pan and roast. Now grind it in a mixer, but do not over grind it.
2

Roast the ragi flour in ghee until leaves the fragrance. Take it out in a separate bowl.
Break the gond and roast it in the ghee. The gond will rise up. Fry it until it turns brown and take it out in a separate bowl. Press them with a roller on a plate and grind it.
3

Chop the cashews, almonds and pistachios.
Put jaggery (250 gms.) in the water (1 1/4 cup) in a pan. Stir the mixture till the dissolves completely into the water. Test the syrup by putting it between your forefinger and thumb. If the syrup leaves a string while parting the two, then it means the syrup is ready. Turn off the flame.
4

Put roasted flour, roasted alsi, chopped nuts, gond into it and mix well. Let the mixture cool down a little. Take out a small portion of the mixture equal to the size of a lemon. Prepare pinni from the whole mixture giving it shape.
5

Alsi pinni is ready. Store the pinni in an air-tight container, that can be consumed for over one month. Eat it everyday along with tea.