Pinni, also known as atte ki pinni is an Indian sweet made with atta, edible gum, ghee, nuts and seeds. It is most commonly associated with the winter season. Seriously, I look forward to it all year!
Aate ki pinni (or atta ladoos) is a staple in North Indian households, especially in Punjab. My Mum picked up this recipe from a Punjabi friend and ever since, she has these pinni on rotation with other Indian winter warmer sweets.
other winter warmer Recipes
- Gundar Pak
- Katlu
- Gujarati Raab
Ingredients
Be sure to check out the full recipe in the recipe card below.
Whole Wheat Flour (Atta) – The base of punjabi atta pinni recipe, atta provides a nutty flavour and coarse texture. It’s dry roasted on a low flame until it turns golden brown, releasing a delightful nutty aroma.
Besan – Aka chickpea flour or gram flour. Besan adds a nutty flavour and texture.
Desi Ghee – No aate ke ladoo is complete without lots of ghee! It adds richness, helps bind the mixture, and enhances the flavour. I use homemade ghee . Warm, melted ghee is incorporated into the pinni mixture.
Edible Gum (Gond) – Gond, when fried in ghee, puffs up and adds a delightful crunch. You can find it online or in Indian grocery stores.
Nuts and Seeds – Lots of nuts like cashew nuts, almonds, and raisins are added for a nutty flavour. Melon seeds enhance texture.
Green Cardamom Powder – This aromatic spice lends a refreshing flavour and balances the sweetness of the pinnis.
Jaggery – Sweetness can be adjusted based on personal preference.
Dessicated coconut – Adds delicious flavour.
Serving Suggestions
Pinnis are best enjoyed with a glass of warm milk such as saffron milk or as a dessert after meals. They can also be paired with other sweet dishes like peanut chikki or til chikki as a winter platter.
Storage
Store the pinnis in an air-tight container at room temperature. Properly stored pinnis can last for a long time, making them an ideal snack to prepare in advance.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Pinni
Equipment
- 1 pan or kadai
- 1 Grinder
- 1 Spatula
Ingredients
- 2 cup whole wheat flour gehun ka aata
- 1 ½ cup ghee
- 2 cup jaggery or jaggery powder
- 2 tablespoon besan gram flour
- ¾ cup edible gum
- ½ cup almonds
- ½ cup cashew nuts
- ¼ cup raisins
- ¼ cup melon seeds
- ¼ cup desiccated coconut
Instructions
- In a pan, heat a few tablespoons of ghee on a medium flame. Fry the edible gum until it puffs up. Crush it into a coarse powder once it cools.
- In the same pan lightly roast the almonds, cashew nuts and melon seeds and coconut one by one.
- Once slightly cooled, coarse grind using coffee grinder.
- In the same pan add 1 cup ghee, keep low flame. Add besan and fry it for a couple of minutes.
- Then add the whole wheat flour and roast until it turns golden brown with a nutty aroma. Keep stirring to prevent burning.
- Once done, remove the flour in to a big bowl and mix crushed edible gum, nuts, seeds and desiccated flour. Mix well and keep it aside.
- Add remaining ghee in the same pan along with grated jaggery and allow to melt. Do not bring it to boil.
- Mix melted jaggery and flour mixture. Quickly combine everyhting using a spoon.
- Apply little ghee on your both palms. While the mixture is warm, take 1/4 cup amount or small amount of the mixture in your hand and press firmly to shape into small balls or finger marks. Ensure they’re compact.
- Allow to cool them completely, before storing them.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in December 2013.
Pinni
Equipment
- 1 pan or kadai
- 1 Grinder
- 1 Spatula
Ingredients
- 2 cup whole wheat flour gehun ka aata
- 1 ½ cup ghee
- 2 cup jaggery or jaggery powder
- 2 tablespoon besan gram flour
- ¾ cup edible gum
- ½ cup almonds
- ½ cup cashew nuts
- ¼ cup raisins
- ¼ cup melon seeds
- ¼ cup desiccated coconut
Instructions
- In a pan, heat a few tablespoons of ghee on a medium flame. Fry the edible gum until it puffs up. Crush it into a coarse powder once it cools.
- In the same pan lightly roast the almonds, cashew nuts and melon seeds and coconut one by one.
- Once slightly cooled, coarse grind using coffee grinder.
- In the same pan add 1 cup ghee, keep low flame. Add besan and fry it for a couple of minutes.
- Then add the whole wheat flour and roast until it turns golden brown with a nutty aroma. Keep stirring to prevent burning.
- Once done, remove the flour in to a big bowl and mix crushed edible gum, nuts, seeds and desiccated flour. Mix well and keep it aside.
- Add remaining ghee in the same pan along with grated jaggery and allow to melt. Do not bring it to boil.
- Mix melted jaggery and flour mixture. Quickly combine everyhting using a spoon.
- Apply little ghee on your both palms. While the mixture is warm, take 1/4 cup amount or small amount of the mixture in your hand and press firmly to shape into small balls or finger marks. Ensure they’re compact.
- Allow to cool them completely, before storing them.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Cardamom Chai or Elaichi Chai is a refreshing Indian tea made with black tea, milk, freshly crushed cardamom and sugar. It uses only cardamom to delicately fragrance the creamy tea.
I love Indian tea in all its wondrous varieties. Karak chai , masala chai , Indian ginger tea (adrak chai) and this cardamom tea recipe all have their moments of glory in our household.
Cardamom Chai is a rich drink and is flavoured only with cardamom. I love this tea because you get the full effect of the cardamom without any interference of other spices.
Where to use Cardamom Chai
Cardamom Chai is so versatile and goes great in other recipes.
We love using Cardamom Chai in our Chai Peda
Or why not treat yourself to Cardamom Chai Kulfi in the Summer?
We want very thick and creamy cardamom chai for these recipes so make sure you use whole milk to make the tea with very little water!
Ingredients for Cardamom Chai Tea
Cardamom – use fresh green cardamom pods for the best flavour. Ground cardamom or cardamom seeds will not give the same great taste
Black Tea – we have used loose leaf tea but you can also use black tea bags
Milk – use milk with a higher fat percentage such as whole milk for the creamiest tea. For a non dairy version, oat milk is super creamy.
Sugar – we have used white granulated sugar but you can use brown sugar.
How to make Indian Cardamom Tea
Serving Suggestions
Cardamom chai is wonderful on its own but a sweet treat alongside takes it to another level! The perfect pairing is definitely nankhatai or cashew amaranth cookies .
For an Indian afternoon tea, serve with pistachio cupcakes with saffron frosting or saffron milk cookie sticks .
Chai also goes great with savoury Indian parathas. For breakfast or brunch pair cardamom chai with gujarati bhakhri or kathiyawadi methi thepla .
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Cardamom Chai (Elaichi Chai)
Equipment
- Milk pan
- Pestle and mortar
- Strainer
Ingredients
- 1 tablespoon cardamom whole see note
- 2 teaspoon loose tea black
- ¼ cup water
- 1 cup whole milk
- 1-2 teaspoon sugar see note
Instructions
- First crush 1 tablespoon cardamom whole using pestle and mortar.
- Add crushed cardamom to a milk pan.
- Add 2 teaspoon loose tea black .
- Add 1/4 cup water
- Allow the water to boil and let the water reduce a little.
- Add 1 cup whole milk
- Then add 1-2 teaspoon sugar
- Allow milk to boil and tea to cook for approximately 5 mins and strain using a fine strainer into the serving cups.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2020.
