Punjabi Pinni Laddu ( Aata Dry Fruits Laddu )

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

"Punjabi pinni laddu" is very famous laddu. It is made of lots of dry fruits and pure Desi ghee with wheat flour.
It is very healthy and delicious, specialy in the winter season.

If you take 1 or 2 laddu daily, it will give you energy during the whole day.

Let us start the recipe.

# Prep Time....25 minutes
# Cook Time...20 minutes
# Making Time..15 minutes
# Laddu in numbers...22 to 25

# Ingredients For Dry fruits Aata laddu...

1. Wheat flour...300 gram
2. Desi ghee....250 gram
3. Mota boora....300 gram ( Tagar )
4. Edible gum...50 gram ( gond )
5. Almonds...100 gram
6. Cashews....100 gram
7. Melon's seeds.....50 gram ( magaj )
8. Fox nuts....20 gram ( Makhana) optional
9. Grated coconut....2 Table spoon
10. Cardamom powder..1/2 Tea spoon

# Method of Making...

1. Firstly, Heat a heavy bottomed kadhai on the medium high flame with 150 gram ghee.

2. As the ghee heats up, slow the flame and add crushed gond in it.
As the gond becomes puffy and crispy,  just take out in a plate.
Don't use a napkin paper on the plate, otherwise it will absorb the ghee.

3. Fry the gum in batches or small amount and on the medium flame so that it could not remain raw in the inner side.
It will take 4 minutes.

4. Next fry the almonds till light brown and crunchy.
It will take 2 minutes.

5. Then fry the cashews nuts till golden brown.
It will take again 2 minutes.

6. Now fry the Fox nuts ( Makhana ) till very light brown and crunchy,  because it is much absorbing.
But it is optional.

7. Lastly, dry roast the grated Coconut for 1 minute in an other pan.
Take out in a plate.

8. In the same pan, dry roast the melon seeds till puffy and light brown.
It will take 2 minutes.
Now every thing is roasted.

9. Then sieve the remaining ghee of dry fruits and clean the kadhai.

10. In the same kadhai, add the extra ghee with the sieved dry fruits ghee.

11. As the ghee heats up, just add the wheat flour and mix it with ghee and start roasting on the medium slow flame.
The ghee ratio is enough if aata or wheat flour wets in the ghee.

12. Roast the aata well constantly till dark brown colour and nice aroma.
After nice roasting, ghee will start seperating the sides of Kadhai.
It will take 20 minutes.
The whole taste depends upon nice roasting.

13. Off the flame but keep on stirring it for 2 minutes because kadhai is too hot.

14. As the aata becomes little cool, just keep ready all dry fruits.
For This, crush the gond slightly with the back end of a bowl.

15. Just crush the almonds and cashews roughly for a nice crunchy bite.

16. In the same way, coarsely grind the Fox nuts or crush them by a heavy weight.

17. Now add all roasted and crushed dry fruits and cardamom powder in the hot wheat flour with boora or tagar and mix well.

18.Now take a little portion of the mixture and press it with the help of your fingers and palm in the round shape.
Just bind the mixture tightly in the round shape and shake and toss the laddu ball for the perfection.
Just keep aside in a plate.

In this way, Punjabi pinni laddus are ready to enjoy.

You can decorate them with a piece of cashew and just press it at the top and round it again.

As they are completely cooled down, then transfer it in a container and enjoy till months.

# Note...

1. Roast the wheat flour well constantly till dark brown colour and nice aroma on the slow medium flame.
As the ghee starts seperating the sides of Kadhai, roasting is done.

2.Desi ghee in the wheat flour is enough if it wets the flour well at the time of roasting.
After the complete roasting, it will seperate from the flour and you will find sufficient ghee for making your laddu.

3. You have to add boora or powder khaand in the hot mixture.

4. If anyway,  you find your laddu mixture dry, then add some melted ghee in it.
If anyway, you find your mixture thin, then let it cool completely then bind your laddu.

In this way, you can make these "Aata Dry fruits Laddu"easily at home.

Thanku Friends,
Thanks again.

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