Atte Ki Pinni Recipe
Atte Ki Pinni Recipe: I have always had a soft spot for traditional Indian sweets. One of my all-time favorites is Atte Ki Pinni, a North Indian sweet made with whole wheat flour, ghee, and sugar. The sweet aroma of ghee wafts through the kitchen as the pinnis cook, making my mouth water with anticipation. The texture is soft and crumbly, melting in my mouth with every bite. The sweetness is balanced perfectly with the nutty flavor of whole wheat flour, making it the perfect treat to enjoy with a cup of tea or coffee.
What is Atte Ki Pinni?
Atte Ki Pinni is a traditional North Indian sweet made with whole wheat flour, ghee, and sugar. The ingredients are mixed together to form a dough, which is then shaped into small rounds and baked until golden. The result is a soft, crumbly sweet that is both nutty and sweet, perfect for snacking on or as a sweet accompaniment to a cup of tea or coffee.
Variations of Atte Ki Pinni
There are several variations of Atte Ki Pinni, each with its unique flavor and texture. Some popular variations include:
- Sesame Pinni: Whole wheat flour is mixed with sesame seeds, ghee, and sugar to create a sweet that is nutty and crunchy.
- Dry Fruit Pinni: Dry fruits such as almonds, raisins, and cashews are added to the mixture of whole wheat flour, ghee, and sugar to add an extra burst of flavor and nutrition.
- Coconut Pinni: Shredded coconut is added to the mixture of whole wheat flour, ghee, and sugar to create a sweet with a tropical twist.
Nutrition in Atte Ki Pinni
Atte Ki Pinni is a sweet that is high in calories and fat due to the addition of ghee and sugar. However, it is made with whole wheat flour, which provides fiber and essential nutrients. It is best enjoyed in moderation as a occasional treat.
Step by Step Atte Ki Pinni Recipe
Atte Ki Pinni Recipe
Ingredients
- 1 cup ghee / clarified butter ghee
- ¼ cup muskmelon seeds magaz
- 1 cup almond / badam
- 1 cup cashew
- ¼ cup raisins
- ½ cup fox nuts makhana
- 2 cups Whole wheat Flour
- ¼ cup edible gum gond
- ¼ tsp cardamom powder
- ¼ cup dry coconut / khopra
- 1 cup sugar
Instructions
Preparations
- Assemble all ingredients to avoid last minute rush.
- Grate coconut with the help of a Grater.
Cooking
- To start making Atte ki Pinni, take a Wok / Kadai and add ¼ cup ghee and add ¼ cup edible gum/ gond. Now, roast on low flame until gond puffs up and turns crystal.
- Drain off in a plate and crush gond to a coarse powder. Keep aside.
- In the same Kadai, add ¼ cup almond, ¼ cup cashew and 2 tbsp raisins and roast them on low flame until nuts turn crunchy and golden brown.
- Cool them completely and transfer to a blender and prepare a coarse powder.
- Now, mix edible gum and dry fruits powder.
- Now, roast ½ cup makhana in the same Kadai, until they turn golden and crisp and also blend it to a coarse powder. Then, transfer the powder to the same bowl and mix well.
- Now, take ¾ cup ghee in Kadai and roast 1½ cup wheat flour in it. Keep roasting on low flame by breaking lumps if present. It will take 30-40 minutes to roast wheat flour completely.
- Transfer the roasted wheat flour to the same bowl and allow to cool completely.
- Dry roast ¼ cup dry coconut and ¼ cup muskmelon seeds, till they turn crisp and golden.
- Transfer roasted coconut and seeds into the same bowl along with add ¼ tsp cardamom powder.
- Mix well everything. Once the mixture is cool down, add 1 cup powdered sugar. Mix well making sure everything is well combined. Do not over mix as the heat of hand will make sugar to melt.
- Take a small portion of the mixture and prepare ball-sized ladoo / pinni.
- Store Atte ki Pinni in Air Tight Container.
Equipment Used for This Recipe
- Air Tight Container
Notes & Tips
- Clarified Butter / Ghee: Always use good quality clarified butter / ghee. Since the pinnis are roasted in ghee, therefore, the flavor of pinni depends on ghee.
- Roasting: The secret to perfect pinni is roasting. It’s a bit of work but all I can say is that it is worth it at the end. Don’t overcook also. Just roast till the wheat flour start releasing ghee from sides.
- Sugar: You can adjust sweetness as per your taste.
- Dry fruits & Seeds: You can use dry fruits and nuts as per your choice.
- Ingredients & Equipment: Find these Ingredients & Equipment at Indian specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Atte Ki Pinni Recipe
What is Atte Ki Pinni?
Atte ki pinni is a popular dessert from India, made from whole wheat flour, ghee, sugar and various nuts and spices. It is typically served as a sweet snack or dessert, especially during festivals and special occasions.
What are the key ingredients for Atte ki Pinni?
The main ingredients for Atte ki Pinni are whole wheat flour, ghee, sugar, and various nuts and spices like cardamom, almonds, and pistachios.
What are some variations of Atte Ki Pinni?
Atte ki Pinni can be made with different ingredients and flavors to suit personal preferences. Some variations include adding dried fruits, like raisins or dates, or using different types of nuts, such as cashews or walnuts. Some also add jaggery or honey instead of sugar to give it a unique flavor.
What is the texture of Atte Ki Pinni?
Atte Ki Pinni is typically dense, chewy, and has a slightly crumbly texture, but the texture can vary depending on the ingredients and preparation method used.
What is the cooking time for Atte Ki Pinni?
The cooking time for Atte Ki Pinni varies, but it typically takes around 30 minutes to prepare, including the time it takes to mix and form the dough, as well as the time it takes to cook the pinnis.
Is Atte Ki Pinni suitable for vegans?
No, traditional Atte ki Pinni is not suitable for vegans as it contains ghee, which is a dairy product. However, there are vegan variations of the recipe that use oil instead of ghee.
Is Atte Ki Pinni gluten-free?
No, traditional Atte ki Pinni is not gluten-free as it is made with whole wheat flour. However, there are gluten-free variations of the recipe that use almond flour or other gluten-free flours.
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