Gur Mewa Pinni Punjabi Pinni Ruchiskitchen

Serve them with the morning breakfast, as an after-school snack, or even with the evening tea, and these pinnis will blend with every occasion.

A staple in every Punjabi home during winters, these pinnis are an all-time favorite of the entire family and make for a great meal plan owing to their nutritional benefits. Nothing could be better than biting into this ghee-laden scrumptious pinnis to keep you warm and energized during the harsh winter months. ‘Gur’ in Hindi means jaggery, ‘Mewa’ is the Hindi name for assorted dry nuts used for making Indian sweets, and ‘Pinni’ is a kind of sweet dessert packed with various healthy ingredients. These super delicious Gur Mewa Pinnis are popular healthy sweets made with pure ghee, wheat flour, sugar, and assorted nuts. Slivered nuts and raisins are added for nourishment and crunch, and these pinnis are then shaped spherically with hands once the mixture of the ingredients is prepared. This Jaggery pinni recipe is a perfect snack that keeps you energetic and satiated for hours.

Rich, succulent, and super tempting Have a nutty taste Perfectly sweet and aromatic, and A great make-ahead recipe!

You can also make a big batch and use Gur Mewa Pinnis for gifting to family and friends during the festivals. This way, you can give them happiness and health packed in one box. The best part is that these pinnis can also be made vegan and gluten-free following simple steps.

Gur(Jaggery) — Gur lends sweetness to our mouthwatering pinni recipe. It is used as a healthy alternative to sugar. Coconut — Desiccated coconut added to the mixture lends flavor and crunchy texture to the pinnis. Sunflower seeds — A source of many vitamins and minerals, sunflower seeds are added for their health benefits. Pistachios/ Cashew/ Almonds — Slivered nuts add crunch and health to this recipe of Punjabi atte ki Pinni. Elaichi — It renders a lovely flavor and drool-worthy aroma. Ghee — A must-have ingredient, ghee lends great taste and flavor to the recipe. Use a heavy-bottomed pan — There are a few chances of the flour mixture sticking to the bottom of the heavy-bottomed, wide pan and getting burnt. So, always use a heavy-bottomed pan for roasting the mix while making the pinnis. A decent roasting of wheat flour — The wheat flour needs to be roasted at a medium-low flame until it changes its color to light brown. The entire roasting process takes about 30 – 40 minutes when done gradually. Do not rush through this step, or the flour may get burned, leaving an unpleasant aftertaste.

Attaining the perfect texture — Once the flour is well roasted and the ghee starts to ooze out, the mixture will resemble a grainy texture. Now, that is what we are looking for. Please do not get tempted to touch the wheat mixture at this point – it’s extremely hot and may burn you. The sweetening agents — These mouthwatering pinnis are flavored with jaggery/ gur, hence the name Gur Mewa Pinni. You can also flavor them with powdered sugar or desi Khand (muscovado sugar/ unrefined cane sugar). You may choose to enhance this wholesome sweet dish with any of your chosen ways, and it will taste just gorgeous. Please, note: Swapping it with sugar will change the color of these pinnis to lighter-hued. For convenient shaping — These Gud mewa pinni are best shaped when they are still warm. For shaping the pinnis easily, allow the mixture to reach a comfortable temperature (comfortable enough to touch). Do not let the pinni mixture get cold because it will be difficult to shape them once they start to solidify. However, if your mixture becomes hard, transfer it to a micro-safe dish and warm it for 30 seconds. The ghee will melt, making it easier to shape up the pinnis. Healthy variations — Feel free to improvise the recipe to make it more flavorsome and healthy. Adding Goond or edible gum (tragacanth gum) adds a nice crunch to the soft and melt-in-mouth texture of the pinnis. Besides the taste, Goond also features many health benefits. To add goond to the Punjabi Pinnis, sauté ¼ cup of edible gum on low heat until it puffs. Allow it to cool, and then grind it coarsely. Now, add it to the pinni mixture and enjoy its taste and health. Gluten-free Pinnis — You can transform this gur mewa pinni into gluten-free, but that needs a few changes. Use urad dal flour, moong dal flour, and gram flour (besan) to make these pinnis gluten-free, though the taste and texture will differ as compared to the regular mewa pinnis. You can also send these Gur Mewa Pinnis to your kids if they are away from home, and I am sure they will love you for sending these sweet and super indulgent sweets to relish. So, if you have assembled your ingredients, let us begin preparing this drool-worthy pinnis to help you reach your desired creation. Should you make this Gur Mewa Pinni, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.