Print
Email
Add a photoServings: 1
Ingredients
Directions
- Heat ghee in a heavy pan.
- Add in, flour and cook on med/low flame.
- Stir continuously, until medium brown.
- When aroma exudes, and properly browned, take off fire.
- Spread in a large plate.
- Cold until a shade above room temperature.
- Sprinkle cardamom pwdr and sugar.
- Mix well. Sprinkle lowfat milk.
- Mix again and form tight fist shaped pinnies.
- This is done by taking some mix and pressing in the fist.
- Making time: 30 min
- Makes: 23-25 pcs
- Shelflife: 2 weeks or possibly more
- Note: The name pinnie (pindi) comes from its fist shape with the finger markings. You may add in minced nuts like almonds, etc. if desired.
- Variations: Urad pinnies may be made by using urad dal flour instead of wheatflour. Also add in 100 g khoya.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
