Desi-Core Punjabi Pinni Recipe (Full Burāsu Style)
“From the warmth of Punjab’s pinds — laddoos rolled in ghee, stories, and strength.”
What Is Pinni? Why It Matters
Pinni isn’t just a sweet.
It’s winter care.
It’s a tradition, a strength supplement, a grandmother’s love balled into a laddoo.
In Punjab, especially during winter or post-festivals, pinnis are made to:
- Keep the body warm
- Boost immunity and energy
- Provide strength during cold months
- Celebrate festivals like Lohri, Diwali, and even Navratri (with adjustments)
In every Punjabi household, the pinni dabba is sacred. Often hidden from children, guarded by grandmothers.
Hook:
“No protein bar ever matched this power. Pinni is your dadi’s multivitamin — in the language of ghee, jaggery, and soul.”
Ingredients – Gather the Goodness
| Ingredient | Quantity | Role in the Recipe |
|---|---|---|
| Whole Wheat Flour (atta) | 2 cups | Earthy base of the pinni |
| Desi Ghee | 1 to 1¼ cup | The soul of the laddoo |
| Crushed Gur (Jaggery) | 1.25 cups | Natural sweetener, warm |
| Khoya / Mawa (grated) | 1/2 cup | Richness and texture |
| Gond (Edible Gum) | 2 tbsp (crushed) | Energy, crunch, tradition |
| Almonds (badam) | 1/4 cup | Protein, texture |
| Cashews (kaju) | 1/4 cup | Richness |
| Raisins (kishmish) | 2 tbsp | Sweet burst |
| Cardamom Powder (elaichi) | 1.5 tsp | Aroma, digestion |
| Nutmeg (jaiphal) | A pinch | Optional warmth |
| Dry Ginger Powder (saunth) | 1 tsp | Warming spice for cold months |
Step-by-Step – How to Make Pinni, Desi-Style
1. Start With Gond – The Secret Strength
- Heat 2 tbsp ghee in a deep kadai.
- Add crushed gond in small batches. It puffs like popcorn.
- Remove and crush lightly with a rolling pin.
Why? Gond adds chew, crunch, and is a winter tonic in Ayurveda.
2. Roast the Atta – Low, Slow, and Golden
- In the same pan, add 1 cup ghee, melt it gently.
- Add atta and begin roasting on low flame.
Keep stirring. Let the house fill with the nutty, roasty smell.
This can take 25–30 minutes.
No multitasking. No shortcuts. You’re cooking tradition here.
3. Add Khoya – The Royal Touch
- Add grated khoya once the atta is golden and aromatic.
- Cook for 5–6 minutes more until well combined and fragrant.
Optional but khoya turns it from good to godly.
4. Add Nuts, Spices, and Gond
- Add chopped badam, kaju, raisins, and crushed gond.
- Add cardamom, nutmeg, and dry ginger powder.
Mix it all in. You should feel a little proud by now.
5. Cool the Mix – Patience Again
- Turn off the flame.
- Let the mixture cool until warm — not hot (jaggery shouldn’t cook).
- This takes around 10 minutes.
6. Add Jaggery – Sweet Soul of Punjab
- Mix in grated jaggery. Use clean hands.
- It will slowly melt into the warm mixture.
If mixture feels dry, add a spoon of warm ghee.
7. Shape Into Pindiyan
- Grease your palms with ghee.
- Take a handful of the mixture and press tightly into round laddoos.
- Keep pressing — the heat of your palms helps bind.
Make them bite-size or big like cricket balls — your call.
Storage & Shelf Life
- Store in an airtight container.
- Lasts 2–3 weeks without refrigeration.
- Gets better with time — just like pickles and stories.
How to Serve
- Early morning with a glass of hot badam milk
- After lunch with a warm smile
- Or just sneak one at 3 AM when the world is quiet
Add-On Options (For Vrat or Modern Twists)
| Type | Swap / Addition |
|---|---|
| Vrat-friendly | Use rajgira flour or singhara atta instead of wheat |
| Vegan | Use almond milk khoya or skip khoya |
| No jaggery? | Use raw cane sugar or powdered mishri |
| Boost protein | Add roasted besan (if allowed), or flaxseed |
Dadi’s Wisdom Corner
“Je tu time laake bhunenga, pinni tere layi kamaal karegi.”
“Sardiyan ch pindiyan — rooh di garmi.”
“Kamzor sharir nu wapas taakat chahidi? Pinni khila.”
Festivals, Fasting & Function
Whether you’re prepping for:
- Navratri (modified ingredients)
- Diwali
- Lohri
- Family get-togethers
- or just a harsh North Indian winter —
Pinni is the desi protein ball, made with grace, ghee, and grandma’s guidance.
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