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Receta Pinnie
by Global Cookbook

Pinnie
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Ingredientes

  • 250 gm Wheatflour
  • 250 gm Ghee
  • 250 gm Sugar grnd
  • 3 Tbsp. Lowfat milk, (3 to 4)
  • 1 tsp Cardamom pwdr

Direcciones

  1. Heat ghee in a heavy pan.
  2. Add in, flour and cook on med/low flame.
  3. Stir continuously, until medium brown.
  4. When aroma exudes, and properly browned, take off fire.
  5. Spread in a large plate.
  6. Cold until a shade above room temperature.
  7. Sprinkle cardamom pwdr and sugar.
  8. Mix well. Sprinkle lowfat milk.
  9. Mix again and form tight fist shaped pinnies.
  10. This is done by taking some mix and pressing in the fist.
  11. Making time: 30 min
  12. Makes: 23-25 pcs
  13. Shelflife: 2 weeks or possibly more
  14. 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.
  15. Variations: Urad pinnies may be made by using urad dal flour instead of wheatflour. Also add in 100 g khoya.