Look inside for the detailed recipe and video.Aata gond ki pinni or ladoo is a delicious dessert and a winter delicacy made during winters. Here aata or aate means wheat flour, gond means edible gum and pinni is a general term used for sweets prepared in round shape; hence atte gond ki pinni means- round shaped sweets made with wheat flour, gond, ghee, sugar and dry fruits. Originating from the Punjabi household, pinni is loaded with nutrients. It is undoubtedly the most popular must-have winter delicacy made in every household during winters in North Indian. These ladoos are nutrient-dense, heavy and filling, and very good for your health. One ladoo with a glass of milk will keep you full for long hours. These atta ladoos or pinni are delicious and easy to make and can be stored for more than two months in an airtight container. You can add a choice of nuts to this recipe. Instead of sugar, you may use jaggery powder or palm sugar to make it healthier.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Omega Deluxe Granite Kadai
- Philips 750W Mixer Grinder
- Wonderchef Nutri Blend
- SiliconSpatula
- Borosil Glass Mixing Bowl
Ingredients
- 1.5 cup Atta (wheat flour) (220 gm)
- 1.5 cup Bura Sugar (250 gm)
- 1 cup + 2 tbsp Ghee (clarified butter) (230 gm)
- ½ cup Melon seeds (magaj) (72 gm)
- ½ cup Makhana (fox nuts) (16 gm)
- 50 gm Gond (edible gum)
- ½ cup Cashew nuts (77 gm)
- ½ cup Almonds (84 gm)
- ½ cup Desiccated coconut (32 gm)
- 1 tbsp Dry Ginger Powder
- 1 tsp Cardamom Powder
- Almonds For garnishing
Video
Instructions
- Firstly, start with roasting the melon seeds. Heat a heavy-bottomed pan or kadhai over medium flame and muskmelon seeds. Dry roast the seeds for 5 minutes until it starts popping and you hear the crackling sound, and it will change colour to light brown. Transfer the seeds to a plate and let them cool down.
- In the same pan, add one teaspoon of ghee and the makhana. Roast the makhana for 5-6 minutes on the medium-high flame until it turns crisp and light golden brown in colour.
- Heat ½ cup of ghee on a medium flame in the same pan. Add the half portion of gond (edible gum) and fry them on a low flame until it puffs up and turns crystal. Drain off the puffed gond to a bowl.
- Fry the remaining gond (edible gum) in the same way and transfer them to a big bowl. Crush them with the back of a spoon or a potato masher into a coarse powder. Keep it aside.
- Now add the almonds to the ghee. Fry the almonds until they swell up, change colour to dark brown, and release an aromatic smell. Drain off them to a plate and keep them aside to cool down.
- Add the cashews to the oil and fry them until it changes colour to light brown. Transfer them to a plate and let the dry fruits cool down completely.
- Transfer the roasted makhana to a grinder and grind it to a fine powder. Keep it aside.
- Now add the almonds, cashews and melon seeds to a grinder and grind them together to a coarse powder (do not make fine powder). Keep it aside.
- Add the remaining ghee and melt it on a medium flame in the same pan. Add the atta and roast it on a low-medium flame for 20-25 minutes until it changes colour to golden brown and starts releasing an aromatic nutty smell.
- Transfer the roasted flour to the same big bowl and allow it to cool down a bit.
- Add the fine ground makhana, desiccated coconut and the coarse ground nuts powder to the flour mixture and mix it well.
- Add ginger powder and cardamom powder and mix well, ensuring everything is combined well.
- Once the mixture comes to room temperature and is easy to handle with hands, add bura sugar (you may use powdered sugar instead of bura sugar. Increase or decrease the amount of sugar according to your taste.)
- Mix well and make sure everything is combined well.
- Now take a tablespoon of the flour mixture and prepare a lemon sized ladoo. If you find it difficult to bind the ladoos, add more ghee to the mixture, 1 teaspoon at a time.
- Garnish it with almonds. Let them rest on a plate for 1-2 hours and allow the ladoos to cool down completely before storing them in an airtight container (it can be stored up to 2 months at room temperature).
- Finally, enjoy the ladoo with a glass of milk on cold winter days.
Nutrition
Calories: 170kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 20mgSodium: 1mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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