Punjabi pinni

Name: Punjabi pinni
Total time: 3600 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 cup wheat floor; as needed Desi ghee for frying; as per taste Powder sugar; 1/2 bowl Almond; 1/2 bowl Cashew; 5 8 piece Walnut; 1 tsp Cantaloupe Seeds; 1 tsp Raisin; 3-4 tsp groundnut; 2 tsp roasted chickpeas

diksha arora @cook_26182683

I belong from Punjabi family my mother loves to cook punjabi dishes which should be healthy. This recipe is cooked in winter.

diksha arora @cook_26182683

I belong from Punjabi family my mother loves to cook punjabi dishes which should be healthy. This recipe is cooked in winter.

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Ingredients

1 hour

2 people

For dough
2 cupwheat floor
as neededDesi ghee for frying
as per tastePowder sugar
Dry fruits
1/2 bowlAlmond
1/2 bowlCashew
5 8 pieceWalnut
1 tspCantaloupe Seeds
1 tspRaisin
3-4 tspgroundnut
2 tsproasted chickpeas

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Steps

1 hour

1

Take 4 - 5 tsp of ghee and roast all dry fruit. and leave them for cool down. When there temperature is cool down grind them. But don't make them powder.
2

Take 2 bowl of floor. Take heavy bottom pan Add ghee to hot so that wheat floor completely soaked in it stir them continuously w
3

When wheat floor start to change it's color to light brown add 2 tsp gram floor stir them Continuously till it's colour dark brown now off the flame and wait to reduce it's temperature. Make sure it's not cooled down completely.
4

Add required powdered sugar mix them properly. Add roasted dry fruit. Mix them. At normal hot temperature start making ladoo. Grease the palte with little ghee so that ladoo is not stuck on the plate. Leave them for 5 - 8 hours at room temperature to take their shape.
5

While adding sugar and dry fruit temperature is most important excess of hot lead to burn the dry fruit and excess of cool down temperature lead to Unbinding of ladoo.