Winter and Diwali coincide making this Aate ki Pinni a shoo-in for recipes I want to try. This traditional Punjabi sweet is loaded with ingredients that will warm and nourish your body.

Atte ki Pinni | Wheat Flour and Dryfruit Laddus
Atte ki Pinni

Atta Pinni is a traditional Punjabi winter delicacy made with wheat flour, ghee, and loads of dry fruits. Either Jaggery or sugar can be used as the sweetener, and the result is a wholesome sweet that is truly meant for the harsh winters of North India.

I first tasted Aate ki Pinni when Gurpreet got it to work (our work place is a foodie’s paradise) and then Gomathi and I pestered her for the recipe till she got us one. That was many years ago, and I finally made the Pinni this week. The reason it took me so long was that I always baulked at the amount of ghee I would have to use. But then lockdown has changed many things and one of the mind blocks I have overcome is my “fear” of deep-frying and using loads of ghee. Is that good or bad? Well, time will tell. 😀

Pinni can also be made with udad dal and I will post that recipe in a few days.

Given the richness of this dish, I would recommend you exercise moderation in enjoying Atte ki Pinni. I am warning you though, it is very very addictive and tough to resist.

Do also try my recipes for:

Aate ki Pinni | Punjabi Atta Pinni
Aate ki Pinni | Punjabi Atta Pinni

How to Make Atte ki Pinni

  1. Getting the Gond (Edible Gum) Ready
    1. In a heavy bottomed pan, over low to medium flame, heat 2 tsp ghee.
    2. Add 50 gms edible gum (gond) and stir-fry till all crystals puff up.
    3. Transfer to a plate and let the puffed up crystals cool.
    4. Powder the Gond and set aside. This is best done in a mortar and pestle. If you use an electric grinder, pulse the crystals to powder them. If you grind at high-speed, the heat of the grinder may cause some of the gum to melt.
  2. Powder the Sugar
    1. Grind the sugar to a fine powder and set aside. Do not grind the sugar in the same grinder in which you ground the gond without washing and drying the grinder thoroughly.
  3. Making the Pinni Dough
    1. In a large heavy bottomed pan or kadhai, over medium flame, melt 225 gms of ghee. I prefer to use a pan because the frying of the atta is more even and easier.
    2. Now, add 2 cups of wheat flour to the melted ghee and mix well. Be very careful of the splatters and the mix will be very hot.
    3. Stir-fry the wheat flour in the ghee till it turns golden brown and grainy. At this stage, the ghee starts to leaves the sides. Stir constantly and do this over medium flame to get an aromatic fried dough. The atta tends to become very hot so be very careful not to touch it or mix too vigorously because any splatter will be painful. It takes a while (about 35 minutes for me).
    4. Carefully, transfer the fried atta to a plate and spread it a bit to let it cool. It will take a while to cool (about 20 minutes). I mixed the atta at regular intervals to help it cool.
    5. When the atta is warm, add 1/2 tbsp cardamom powder and 1 tsp dried ginger powder, and mix well.
    6. Next add the powdered gond/gum and mix well.
    7. Finally, add the dry fruits and powdered sugar, and mix well.
  4. Making the Atte ki Pinni
    1. Take a handful of the Pinni mix and make a tight fist to shape the dough into a oblong-shaped Pinni. Keep pressing till you have a Pinni that holds shape. The best pinni are said to have the indents made by the fingers on them. 🙂
    2. Repeat the process to make all Pinni.
  5. Storing Instruction
    1. Store in an air-tight dabba.
Atta Pinni
Atta Pinni

Recipe for The Traditional Punjabi Aate ki Pinni | Atta Pinni

Tips:

  • Use gehu ka atta that is fresh out of the Chakki; aka freshly milled, coarse-ground wheat flour. This gives the Pinni a lot of body and a lovely texture.
  • You could add up to 2 tsp dry ginger powder; especially if like the spicy flavour.
  • Shape the Pinnis as soon as you make the dough or the ghee in it will dry our the dough. If this happens, dry roast for a couple of minutes over low flame to help the ghee melt.
  • Do not add sugar or gond powder to hot atta as they will crystallize and the dough will become solid-ish because of this and very difficult to shape.

Punjabi Aate ki Pinni | Atta Pinni

Aruna
Aate ki Pinni is a traditional Punjabi winter delicacy made with freshly-milled wheat flour, ghee, dry-fruits and sugar (or jaggery). It is loaded with nutrients, fibre and warms the body, a much needed quality in the severe North Indian winters.
0 from 0 votes
Prep Time 10 mins
Cook Time 1 hr
Course Dessert, Snack
Cuisine Indian, Punjabi, Vegetarian
Servings 20 Pinnis
Calories 174 kcal
Equipment
  • Large Heavy-bottomed Wok or Pan
  • Mixing Bowl or Large Plate
  • Heavy Spatula
  • Air-tight Container
Ingredients
  
  • 2 Cups Freshly-milled Wheat Flour (200 gms)
  • 3/4 Cup Ghee (225 gms)
  • 1/4 Cup Gond, Edible Gum, Dink (50 gms)
  • 1 Cup Sugar (200 gms)
Dry Fruits
  • 2 tbsp Cashews or Kaju Pieces (15 gms)
  • 2 tbsp Walnuts or Akhrot Pieces (15 gms)
  • 2 tbsp Almond or Badam Slivers (15 gms)
  • 2 tbsp Raisins or Kishmish (15 gms)
  • 1 tbsp Melon Seeds (10 gms)
Other Ingredients
  • 1/2 tbsp Cardamom Powder
  • 1 tsp Dry Ginger Powder, Soonth
Instructions
 
Prepping the Gond (Edible Gum)
  • In a heavy bottomed pan, over low to medium flame, heat 2 tsp ghee.
  • Add 50 gms Gond and stir-fry till all crystals puff up.
  • Transfer to a plate and let the crystals cool.
  • Powder the Gond and set aside.
Powder the Sugar
  • Grind the sugar to a fine powder and set aside.
Making the Pinni Dough
  • In a large heavy bottomed pan or kadhai, over medium flame, melt 225 gms of ghee. I prefer to use a pan because the frying of the atta is more even and easier.
  • Add 2 cups of wheat flour and mix well. Be very careful of the splatters.
  • Stir-fry the wheat flour in the ghee till it turns golden brown and the ghee starts to leaves the sides. Stir constantly and do this over medium flame to get an aromatic fried dough. The atta tends to become very hot so be very careful not to touch it or mix too vigorously because any splatter will be painful.
  • Transfer to a plate and spread the fried atta a bit to let it cool. It will take a while to cool. I mixed the atta at regular intervals to help it cool.
  • When the atta has cooled to being warm, add 1/2 tbsp cardamom powder and 1 tsp dried ginger powder, and mix well.
  • Next add the ground gond/gum and mix well.
  • Finally, add the dry fruits and powdered sugar and mix well.
Shaping the Pinni
  • Take a handful of the mix and make a tight fist to shape the dough into a oblong-shaped Pinni. Keep pressing till you have a Pinni that holds shape.
  • Repeat the process to make all Pinni.
Storing Instruction
  • Store in an air-tight dabba.
Notes
  • Pinnis are best made with gehu ka atta that is fresh out of the Chakki; aka freshly milled, coarse-ground wheat flour.
  • You could add up to 2 tsp dry ginger powder; especially if like its flavour. Chef Kunal Kapoor uses a generous pinch of black cardamom powder instead of dry ginger powder.
  • Shape the Pinnis as soon as you make the dough or the ghee in it will dry our the dough. If this happens, dry roast over a low flame to help the ghee melt.  
Nutrition Facts
Punjabi Aate ki Pinni | Atta Pinni
Amount Per Serving (38 g)
Calories 174 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 2mg0%
Potassium 81mg2%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 11g12%
Protein 2g4%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Aata Pinni, Aate ki Pinni, Atta Pinni, Atte ki Pinni, Pinni, Wheat Flour Laddus
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

Subscribe to ãhãram

Get recipes, tips, and news delivered to your inbox.

close

Stay in touch!

Do sign-up to get new recipes by email as soon as I post them.

We don’t spam! Read our privacy policy for more info.

I would love to hear from you!

%d bloggers like this: