From   Tea Time

Prep: 4 hours 30 minutes

Cook: 35 minutes

Method: Easy

Course: Mithai

Type: Italian

A popular Punjabi sweet dish that is usually served during cold winter days


  • Desi ghee ¾ cup
  • Semolina (sooji) 2½ tbsps
  • Gram flour (besan) 1½ tbsps
  • Split skinless black gram (dhuli urad dal) ¼ cup
  • Sugar 1 cup
  • Green cardamom powder ½ tsp
  • Almonds, sliced 1 to 2 tbsps
  • Khoya, grated ¾ cup
  • Almonds, halved a few to garnish


  • Wash and soak split black gram in a bowl overnight or for minimum 3-4 hours. Drain, put into a mixer jar and grind without water if possible.
  • Heat desi ghee in a non-stick pan, add semolina and gram flour and saute for 3-4 minutes. Add the ground black gram and mix well and saute, stirring, till the mixture is golden.
  • Cook sugar with ½ cup water in another non-stick pan, stirring occasionally, till you get a thick syrup.
  • Add the syrup to the semolina mixture, mix well and cook on low heat, stirring continuously.
  • Add cardamom powder and sliced almonds, mix well, and cook for 5-7 minutes.
  • Add khoya, mix well and take the pan off the heat. Set aside to cool down.
  • Divide the mixture into small portions and shape them into small cylinders (or any other shape of your choice) and place them on a plate. Place an almond half on each pinni.
  • Arrange them on a serving platter and serve.