» Use a heavy-bottomed pan for making the pinnis. There are fewer chances of flour+semolina mixture in a heavy-bottomed pan sticking to the bottom and getting burned. But keep stirring – that is an essential step. Aate ki Pinni » Please do not over roast the wheat flour +semolina mixture; otherwise, it will emit a burned taste. Aate ki Pinni
This traditional Punjabi sweet dish atta pinni or aate ke ladoo is a wheat flour, dry fruits, and ghee laden mithai which will nourish your body and soul. It is either sweetened with powdered sugar, desi khand (muscovado sugar/unrefined cane sugar), or jaggery.
Start the recipe by cooking wheat flour in ghee on a low flame. Cook until the flour becomes light brown in color. Keep stirring continuously. Do not leave flour unattended at any time as it may burn. The secret to perfect pinnis is to stir constantly and maintain the heat between medium-low and low.
When the atta is warm, add 1/2 tbsp cardamom powder and 1 tsp dried ginger powder, and mix well. Next add the powdered gond/gum and mix well. Finally, add the dry fruits and powdered sugar, and mix well. Take a handful of the Pinni mix and make a tight fist to shape the dough into a oblong-shaped Pinni.