Pinni

Heat 2 tablespoons of ghee in a small pan over medium heat. Add the edible gum (gond) crystals and fry for 1–2 minutes until they puff up and turn golden. Remove immediately and set aside to cool. Once cool, crush them coarsely.

In the same pan, add the remaining ghee and heat over medium-low heat. Add the whole wheat flour and roast, stirring continuously, for 12–15 minutes until the flour turns golden brown and smells nutty. This is the most important step — under-roasted flour will taste raw.

Add the fennel seeds to the roasting flour in the last 2 minutes and stir well.

Remove the pan from heat and allow the roasted flour to cool for 5 minutes — it should be warm but not hot when you add the sugar.

Add the powdered sugar (or grated jaggery) to the warm roasted flour. Mix well until completely combined. The heat from the flour will help the jaggery melt slightly and bind the mixture.

Add cardamom powder, dried ginger powder (sonth), desiccated coconut, chopped almonds, chopped cashews, and the crushed fried gond. Mix everything together thoroughly.

The mixture should come together and hold its shape when pressed. If it is too dry, add a teaspoon of warm ghee. If too wet, let it cool for a few more minutes.

While the mixture is still warm (but cool enough to handle), take a small portion (about 40–50 g) and roll it firmly between your palms into a smooth, round ball.

Repeat with the remaining mixture to make 12–14 pinnis. Place them on a plate and allow to cool completely to room temperature.

Serve at room temperature. Pinni is a traditional Punjabi winter sweet, believed to provide warmth and energy during cold months.