• Amita Garg

Urad dal pinni

Updated: Feb 21



Pinni is a traditional Punjabi sweet, made from atta , gond, besan etc. In North India, you will find these rich and flavorful pinnis at every sweets shop during winter months. Today we will share the pinni recipe that is made from urad dal. Urad dal is a healthy pulse, full of energy booster, protein rich, has anti ageing and anti inflammation properties. Lots of ghee and dry nuts provide warmth and energy during the cold period. .We use some amount of Sooji (semolina) gram and wheat flour which give dal ki pinnie a hearty texture. It has very good shelf life so can be relished for weeks together.

For making pinnis the most tricky part is roasting the lantil paste. Total roasting time takes about 30 to 45 minutes. You will be tempted to add more ghee when you find the daal sticking at the bottom but stirring constantly, scrape from sides and bottom and breaking the lumps is an art of roasting. The second tricky part is rolling warm mixture into pinnis. Take some warm mixture on your palm and press with your first two fingers and thumb to form a tight shape. You can also make round ball shape pnnis.

When you want to prepare something delicious for any festival or special occasion then Urad Dal Ki Pinni is a good option for you.The flavour of Urad Dal Ki Pinni is tempting and you will enjoy each bite of this.


Author- Amita Garg

For 20 to 25 pinnis

Time-1 hour

Ingredients:

  • 1 cup- -------------------------------------------Black Split (dhuli urad dal)

  • 2 1/2 tab Sp.-----------------------------------.Semolina (rawa/suji)

  • 1 1/2 Cup ------------------------------------ Pure ghee

  • 2 tab Sp. ----------------------------------- Gram flour (besan)

  • 1 tab spoon ---------------------------------- Wheat flour

  • 1 to1/1/2 cup according to taste Sugar

  • 3 tab Sp. -------------- ---------------------- Almonds slivers

  • 3/4 cup ------- - -------------------------Mawa grated

  • 1/2 teaspoon -----------------------Green cardamom powder

How to Make-

  1. Soak urad dal for 1 hour, drain and grind it with very little water or without water to a smooth paste.

  2. In a pan add 1 cup water and sugar, start making sugar syrup of one thread consistency.

  3. In a heavy bottomed pan heat desi ghee, add the gram flour, wheat flour, semolina and saute for 5 to 6 minutes.

  4. Now add the dal paste and saute on low flame for one hour or till brown.

  5. Add khoya and saute for 10 minutes till the khoya mix well with the dal paste.

  6. .Add the cardamom powder and mix well.

  7. Add sugar syrup, mix well and cook continuously stirring the mixture till it become little dry.

  8. Add almond silvers and mix well.

  9. Now put off the flame, Allow it to cool.

  10. Divide into equal portions and shape each portion into round or oval pinnis. Garnish with Almonds.

Tips-

1.Soaked dal paste should be smooth not grainy. 2. Always saute Urad dal on low and medium flame, till brown. Do not rush through this process. Take heavy bottom kadhai.

3. Sugar syrup should be of right consistency.

4. Keep stirring while adding the sugar syrup to avoid lump formation. 5.. You can also spread it in greased tray, let it cool, Garnish with almonds, pistachios and cut into squares.


Step By Step Recipe of Urad Dal Pinni-

  1. Soak urad dal for 1 hour, drain and grind it with very little water or without water to a smooth paste.


2. In a pan add 1 cup water and sugar, start making sugar syrup of one thread consistency.




3. In a heavy bottomed pan heat desi ghee, add the gram flour, wheat flour, suji and saute for 5 to 6 minutes.4. Now add the dal paste and saute on low flame for one hour or till brown


5. Add khoya and saute for 10 minutes till the khoya mix well with the dal paste. 6. Add sugar syrup, mix well and cook continuously stirring the mixture till it become little dry.Add the cardamom powder and almond silvers, mix well. Now put off the flame, Allow it to cool.



10.Divide into equal portions and shape each portion into round or oval pinnis. Garnish with Almonds.










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