Pinnie

1. 1

   Melt ghee in a heavy pan.

2. 2

   Add, flour and cook on med/low flame.

3. 3

   Stir continuously, till medium brown.

4. 4

   When aroma exudes, and properly browned, take off fire.

5. 5

   Spread in a large plate.

6. 6

   Cool till a shade above room temperature.

7. 7

   Sprinkle cardamom powder and sugar. Mix well.

8. 8

   Sprinkle milk.

9. 9

   Mix again and form tight fist shaped pinnies.

10. 10

    This is done by taking some mixture and pressing in the fist.

11. 11

    Note: The name pinnie (pindi) comes from its fist shape with the finger markings.

12. 12

    You may add chopped nuts like almonds, etc. if you like.

13. 13

    Variations: Urad pinnies may be made by using urad dal flour instead of wheat flour.

14. 14

    Also add 100 gms. khoya.

* Per serving · 4 servings · Values may vary.

No additional tips available.