Punjabi pinni is one of popular Food. Fruit is part of plant. Fruit is very delicious it have from the tree or plant are planted by people to get the fruit. Punjabi pinni is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Punjabi pinni has one special taste and smell. Punjabi pinni also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Punjabi pinni.

Cooking Direction Of Punjabi pinni

You can cook Punjabi pinni by using 12 ingredients and 5 steps. Here is how you cook Punjabi pinni.

Ingredients of Punjabi pinni

1. You need to prepare of For dough.
2. You need to prepare 2 cup of wheat floor.
3. You need to prepare as needed of Desi ghee for frying.
4. Prepare as per taste of Powder sugar.
5. Prepare of Dry fruits.
6. You need to prepare 1/2 bowl of Almond.
7. Prepare 1/2 bowl of Cashew.
8. You need to prepare 5 8 piece of Walnut.
9. You need to prepare 1 tsp of Cantaloupe Seeds.
10. Prepare 1 tsp of Raisin.
11. Prepare 3-4 tsp of groundnut.
12. You need to prepare 2 tsp of roasted chickpeas.

Punjabi pinni step by step

1. Take 4 - 5 tsp of ghee and roast all dry fruit. and leave them for cool down. When there temperature is cool down grind them. But don't make them powder..
2. Take 2 bowl of floor. Take heavy bottom pan Add ghee to hot so that wheat floor completely soaked in it stir them continuously w.
3. When wheat floor start to change it's color to light brown add 2 tsp gram floor stir them Continuously till it's colour dark brown now off the flame and wait to reduce it's temperature. Make sure it's not cooled down completely..
4. Add required powdered sugar mix them properly. Add roasted dry fruit. Mix them. At normal hot temperature start making ladoo. Grease the palte with little ghee so that ladoo is not stuck on the plate. Leave them for 5 - 8 hours at room temperature to take their shape..
5. While adding sugar and dry fruit temperature is most important excess of hot lead to burn the dry fruit and excess of cool down temperature lead to Unbinding of ladoo..

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