Punjab
Alsi pinni
Roasted flaxseed, atta, ghee and jaggery rolled into winter's nuttiest ladoo.
60 minTime
5 gProtein each
mildSpice
The winter tin2 chapters · 1 min readMake it your way
Grandma's wayRoasted alsi and atta bound with ghee and jaggery.
The original293kcal
5 gprotein
6 gfibre
60minutes
Alsi pinni as Punjabi homes make it each winter.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Dry roast the flax seeds on low heat until they crackle. Cool and grind coarse.
- 2Fry the edible gum in 2 tbsp of the ghee on low heat until it puffs. Crush lightly.
- 3Roast the whole wheat flour in the remaining ghee on low heat, stirring, until golden and fragrant.
- 4Off the heat, mix in the ground flax seeds, gum, almonds, walnuts and cardamom. When warm, not hot, add the jaggery and mix well.
- 5Shape into firm balls while warm. Cool and store airtight.
Serve it like this
Serve one pinni with a glass of hot milk or masala chai.
