Pinni is a laddoo-like traditional Indian dessert, which comes loaded with health benefits. It is essentially made in Indian households during winters.
Use generous amounts of ghee
Ghee is essential to making Pinni and binding it together. So, do not hesitate to put lots of ghee while preparing the mixture for Pinni.
Be patient with the edible gum
When you are cooking gond in a pan, make sure to let it cook properly. Wait for it to swell up and turn golden before you put it off.
Cook on low flame
Make sure to fry the edible gum and dry fruits on low flame, or else they can burn and ruin the flavour of the pinni.
Let the flour release aroma
While sauteing wheat flour in ghee, wait until the flour releases aroma and turns brown completely. It is when you’ll know that it is done.
Allow the flour to cool down
Let the flour cool down before mixing sugar to it. If you mix it when it is hot, it will melt and become too hard to bind the flour.
Try sugar substitute
You can make the Pinni healthier by replacing refined sugar with jaggery.
Grind the dry fruits
Many people find it hard to bind whole dry fruits and the mixture. To ease the process, you can grind the dry fruits into a coarse mixture.