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Explore Punjabi Atte Ki Pinni | Meri Maa Ki Special Pinni Ki Recipe | आटे की पिन्नी | Chef Sanjyot Keer with 194,855 views, 5,408 likes, and 663 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe - Atte ki Pinni Prep time: 5-10 minutes Cooking time: 1 hour 15 minutes Serves: 2 kg (40 medium size pieces) Ingredients: EDIBLE GUM | गोंद 200 GRAMS ALMOND | बादाम 150 GRAMS CASHEW | काजू 150 GRAMS GHEE | घी 400 GRAMS WHEAT FLOUR | गेहूं का आटा 500 GRAMS RAISIN | किशमिश 100 GRAMS MELON SEEDS | मैगज़ 75 GRAMS GINGER POWDER | सोंठ 75 GRAMS CARDAMOM POWDER | इलायची पाउडर 35 GRAMS POWDERED SUGAR | पीसी हुई शक्कर 400 GRAM ALMOND | बादाम AS REQUIRED (SPLIT & FRIED) Method: Add the edible gum granules into a mixer jar & grind it into a fine powder, set it aside for further use. Add the nuts into a chopped & grind them coarsely, you can also do the same using a knife. Set a deep base heavy bottom kadhai on medium heat, add ghee & let it melt, I don’t add all the ghee at once in the beginning as its requirement depends on the weather, so out of the 400 grams I only add 250 grams in the beginning. Once the ghee melts, add the wheat flour & stir it, combine well with the ghee, the mixture may seem too dry at this stage so add the remaining ghee, the wheat flour should become soft & resemble wet sand. Keep stirring using the lazy 8 motion & roast the flour over low flame until the colour changes slightly light brown or biscuity. This is the most important step of making pinni, you have to cook the wheat flour patiently until the right colour is achieved. The mixture will slowly start to loosen up as you cook it. As soon as you get the light brown biscuit like colour add the prepared edible gum powder & stir it, the gum will crackle as it gets fried & the texture of the mixture will also change drastically, switch off the flame once all the gum gets mixed. Add the chopped nuts along with raisins & melon seeds, keep stirring the mixture in the kadhai itself for a few minutes so that the nuts also get cooked slightly, using a wooden spatula you can also mash the mixture, this helps to mix it properly. Once the temperature drops slightly add the ginger powder, cardamom powder & powdered sugar, stir again while mashing it continuously, then transfer the mixture into a large paraat & mash / beat it using the spatula to help the ghee release from the mixture. After doing this for a couple of minutes, take a spoonful of the mixture & try to shape a pinni by pressing it in your fist & forming an oval shape laddoo, if the mixture is not binding at this stage, you can add a few spoons of melted ghee & then try to shape it again. Once the mixture is ready, shape the pinnis, I also like to stick a piece of halved fried almond by pressing it lightly on the pinni, it's completely optional. This recipe will yield about 40 pieces of pinni, 50 grams each & 2 kgs in total. Store the pinnis in an airtight container & keep it in a cool dry & hygienic place, enjoy them throughout winters. #YFL #SanjyotKeer #pinnirecipe Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Grinding edible gum 1:40 Chopping nuts 2:07 Final Cooking Process 3:23 Shaping 7:54 Plating 8:38 Outro (with additional tips) 9:13

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