Friday, 13 January 2017

Pinni


Its Lohri today! Lohri is an important festival of Punjab and is celebrated with utmost fun and fervor. It is popularly believed that Lohri marks the end of the bitter cold but traditionally it is associated with harvest of Rabi crops. It is celebrated on the 13th Jan every year and marks the last day of Paush and beginning of Magh(both Indian calendar months)  when the sun changes its course.
Like any other festivals, Lohri is associated with yummy food esp the winter must Sarson da saag and Makai di roti. Along with it people relish on Pinni, ganne di kheer, makhane di kheer. In the evening, bonfires are lit and everyone sits around spending lovely time singing, dancing, talking and eating Gajak, rewadi, chikki, moongphuli, popcorn etc
I remember when we were small, my Grandmother, ,my Aunt and my Mom would be busy throughout the day making delicious things for the evening bonfire. Amongst all the things I fondly remember my love for the kurmura ladoo which is made with puffed rice and jaggery.
While vacationing in Punjab recently, we had a relative who gave us heaps of homemade khoya. My elder Masi was quick to use it into some seriously out-of-the-world delicious Pinni. I was so amazed at the purity and simplicity of the recipe. Just mixing of few basic ingredients and you have such a yummy  traditional ladoo.
Try this super easy and super yummy Pinni from Punjab.



Recipe source : My Masi
Ingredients
  • 3 cups good quality khoya/mawa/milk solids
  • 1 cup whole wheat flour/atta
  • 1/2 cup ghee/clarified butter
  • 3/4- 1 cup desi khand/shakar bura/powdered sugar (depending on your taste)
Procedure : 
Take ghee in a heavy bottomed vessel and warm it. 
Add atta to the ghee and on a medium flame cook it. till it slightly changes colour.
Add sugar to it and mix well. 
Now add khoya and cook till everything comes together and mixes well.
Let it cool a little and then make balls out of it. Put a halved cashew on top or just let it be.



Note :
  • Use very good quality of khoya for Pinni. I used homemade khoya which I received from a relative on my trip to Punjab. 
  • Desi Khand or Shakar Bura is powdered sugar made of jaggery. It is healthier than using refined sugar. You can replace it with easily available powdered sugar. 
  • Adding cashew or almond or any other dry fruit is optional. You may even add chopped dry fruits in the mixture and then make Pinni out of it. 
Sending  this recipe to Kolkata Food Bloggers ongoing event 

Happy Lohri
Amrita

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