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khoya pinni

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Serves 12-15 pinnies | Prep Time 20 | Cook Time 45

Why I Love This Recipe

Pinni is a traditional Punjabi sweet made during festivals and special occasions, known for its rich and indulgent taste.

Ingredients You'll Need

500 gms atta (wheat flour)
400 gms caster sugar (bura sugar)
400 gm pure ghee
250 gm khoya
Dry fruits (to taste): almonds, pistachios, raisins


Heat ghee in a kadahi over low heat.

Add the flour and cook on medium flame stirring occasionally till it becomes brown in color, and leaves ghee. Do not overcook; it may give a burnt smell.

After the flour is cooked, add dry fruits of your choice and mix well.

Add khoya, but first cook it over low heat in a pan with a tablespoon of ghee till it leaves the sides of the pan or you can do it in the microwave also.

Turn off the heat and add the bura sugar after sieving it with the help of a strainer and mix well. Check for the sweetness; if you like, you can add more sugar as per taste.

After the mixture gets cool, take a small amount of the mixture in your hand and press it tightly to make balls of the desired size.

Place the pinnies in open till they are completely cool. Then you can store them in a container. In winters, these pinnies can be stored for a month even. You can eat pinnies when they are cool, but if you like, you can heat them in the microwave and eat warm pinnies.

Pairs Well With

Masala Chai

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