Alsi Ki Pinni

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. Heat 2 tbsp ghee in a heavy-bottomed pan and fry ¾ cup badam, ¾ cup cashew and ½ cup dry dates on low heat, each separately, then set aside.
2. Add ½ cup roasted dry coconut to the pan and mix well.
3. Let everything cool completely, then grind it to a powder in a mixer jar and set aside.
4. In a pan, heat ¼ cup ghee and roast ¼ cup besan until golden brown.
5. Add 1½ cup wheat flour and roast on low heat, then add ¼ cup ghee and keep roasting until the atta is aromatic and golden brown.
6. Add 2 tbsp ghee and 3 tbsp gond and fry until the gond puffs up and turns crisp, like crystals.
7. Add 2 tbsp raisins and fry well.
8. Transfer the mixture to a large kadai and add 2 tbsp sesame, 2 tbsp poppy seeds, ½ tsp ginger powder, ½ tsp cardamom powder and the powdered dry fruit mix. Combine well.
9. When the mixture is slightly warm, add 1 cup jaggery powder and mix until fully combined.
10. Shape into ladoos or a shape of your choice. Store in an airtight container for 2 to 3 months.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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