Haryana
Pinni
Ingredients
250 gm (1 cup) ground rice flour
175 gm (nearly 1 cup) bhurra or powdered mishri sugar (or powdered
ordinary sugar if mishri is not available)
100 gm (6 tbsp) ghee
25 gm (1 1/2 tbsp) raisins
25 gm (1 1/2 tbsp) meva or mix of chopped dried fruit and nuts — cashew nuts, almonds, pistachios and dates
Method
In a flat pan or kadhai or wok roast the rice flour with ghee. Let it not burn or get 'coloured'. Let it roast till it gives off an aroma and take off heat. Add in powdered sugar, raisins and chopped nuts. When it has cooled a little, and you can handle it safely without getting burnt, take a fistful and press into an oblong shape. Your fingers will leave a a ridged imprint pattern.
Store or serve when completely cooled.
Bihar | Tamil Nadu | Rajasthan | Maharashtra | West Bengal | Goa | Orissa | Palakkad, Kerala | Madhya Pradesh |
Uttarakhand | Karnataka | Gujarat | Punjab | Andhra Pradesh | Himachal Pradesh
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