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Pinnie
Ingredients
250
gms. wheatflour
250
gms. ghee
250
gms. sugar ground
3-4 tbsp.
milk
1 tsp. cardamom powder
Method
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Melt ghee in a heavy pan.
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Add, flour and cook on med/low flame.
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Stir continuously, till med. brown.
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When aroma exudes, and properly browned, take off fire.
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Spread in a large plate.
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Cool till a shade above room temperature.
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Sprinkle cardamom powder and sugar.
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Mix well. Sprinkle milk.
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Mix again and form tight fist shaped
pinnies.
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This is done by taking some mixture and pressing in the fist.
Making time: 30 minutes
Makes: 23-25 pieces
Shelflife:
2 weeks or more
Note:
The name pinnie
(pindi) comes from its fist shape with the
finger markings. You may add chopped nuts like almonds, etc. if you like.
Variations: Urad pinnies may be made by using urad dal flour instead of
wheatflour. Also add 100
gms.
khoya.
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