Here’s why you should make atta pinnis from scratch this Lohri (recipe inside)

Atta Pinni, also known as Panjiri, is a traditional Punjabi sweet that holds a special place in the hearts of those who enjoy the rich and aromatic flavours of Indian desserts. This delectable treat is made from whole wheat flour (atta) and is known for its unique texture, wholesome ingredients, and its association with winter festivities and new beginnings. As the harvest festival of Lohri comes close and it is the winter season, chef Amrita Raichand shared the recipe for making the winter delight.

But before we dive into the recipe, here’s how they are beneficial

Winter delight: Atta Pinni is especially popular during the winter months. “The warming properties of ghee and the nutritious nuts make it a perfect treat to combat the cold,” said Sushma PS, chief dietician, Jindal Naturecure Institute.
Postpartum tradition: Similar to other types of pinnis, and laddoos, atta pinni is often prepared for pregnant women during their last trimester and postpartum period. It is considered nourishing and energising for new mothers, said Sushma.

Nutritional benefits

Whole wheat goodness: The use of whole wheat flour provides dietary fibre, essential for digestion and overall gut health.
Protein and healthy fats: Nuts such as almonds and pistachios contribute protein and healthy fats, making atta pinni a nutritious sweet.
Energising properties: With the combination of ghee, nuts, and sugar, atta pinni serves as a quick source of energy, making it an ideal snack, said Sushma.

Add nuts to your pinnis (Source: Freepik)

Key features of atta pinni

Primary ingredients: Atta Pinni’s base is whole wheat flour, which is slow-cooked in ghee until it achieves a light brown colour. “This method not only imparts a distinct nutty flavour to the dish but also results in a crumbly and melt-in-your-mouth texture,” said Sushma.
Nutty goodness: A highlight of atta pinni is the generous addition of nuts. Chopped almonds, pistachios, and sometimes cashews contribute to both the flavour and crunchiness of this delightful sweet. These nuts not only enhance the taste but also bring nutritional benefits to the dish.
Sweetening agent: Superfine sugar or powdered jaggery is used to sweeten atta pinni. The sweetness is carefully balanced to complement the nuttiness of the dish without overwhelming the palate, said Sushma.
Aromatic spices: Cardamom powder is often added to atta pinni, providing a fragrant and aromatic element that elevates the overall taste.
Optional Additions: Some variations of atta pinni may include fine sooji (semolina) for an extra texture and crunch. Raisins can also be added for a burst of sweetness.

Here’s the recipe from chef Raichand

Ingredients

2 cups – Whole wheat flour (coarse flour, also called mota atta)
1/4 cup – Chana dal (split chickpea lentils) – ¼ cup (soaked overnight)
1/2 cup – Cashew nuts
1/2 cup – Almonds
1/4 cup – Raisins (Kishmish)
2tbsp – Dry Ginger powder
1/2 cup – Jaggery powder
1/4 cup – Powder sugar
3/4 cup – Ghee

Method

*Grind the soaked chana dal in a mixer grinder jar till you get a fine paste. If required, add 1-2 tbsp of water to make the paste.
*Start with cooking the chana dal paste. In a small pan, heat 2/3 tbsp of ghee and add the chana dal paste.
*Cook the mixture till it is golden brown and starts releasing a nutty aroma.
*Add more ghee if needed. “I would advise making this in a non-stick pan and on low heat to avoid them from sticking to the bottom,” said Raichand. “Taste and see, if the dal doesn’t taste raw anymore you know it’s done. It should take around 20 minutes or so. Then keep the pan aside,” Raichand added.

*Take another bigger and deeper pan. Heat 1/2 cup of ghee and then add the flour. Toast well and keep stirring on low flame till the flour starts changing its colour to light brown.
*While the flour is roasting, add the almonds and cashews in a grinder jar and give it just one quick grind. What you should be left with is some powder and mostly small, coarse pieces of the nuts.
*Add this to the whole wheat flour mixture and roast it for 3-4 minutes so that nuts will also release their essential oil and turn crunchy. Once the mixture gets a nice light brown colour, add dry ginger powder, and mix well.
*Then add the roasted chana dal mixture to the kadai and mix well. Let it cook for 4-5 mins with the rest of the mixture.
*Add the jaggery powder and stir well so it melts and incorporates with the mixture.
*Finally, turn the flame off, add the powdered sugar, and mix till you don’t see the white anymore followed by raisins.
*Transfer the whole mixture to a plate and allow it to cool down only a little and not too much otherwise binding the pinnis will become a challenge. (However, if that does end up happening, heat the mixture slightly to get it back to the right temperature)
*Now take a small portion with an ice cream scoop (my hack not the way my mom did it) in your palm and very gently start shaping them into pinnis (basically laddoos, only larger) by pressing down slightly with the help of your fingers.

How to store?

Store in an airtight container.

 

View this post on Instagram

 

A post shared by Chef Amrita Raichand (@amritaraichand)

Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.