Shahi Pinni Pahalwan Style Jammu Recipe

22 Dec Shahi Pinni Pahalwan Style Jammu Recipe

Last Updated on December 22, 2025 by blessmyfoodbypayal

Shahi Pinni Pahalwan Style Jammu Recipe with step wise pictorial and video method.

There’s are numerous sweets recipes which are quite delectable but Shahi Pinni …..uff, its charm is truly in a league of its own.

Shahi Pinni is not just a recipe, but an emotion. This is though a winter specialty, but we strongly contradict. It should have been an all season specialty.

The taste of ghee roasted urad dal and khoya brings an altogether charm to it. 

There are two main ingredients with which Pinni is made : urad dal and atta.

Atta Pinni is very common in Punjab and usually have gond in it. But on the other hand, urad dal Pinni has no gond but only khoya as a binding agent and for richness as well obviously.

In Jammu, it is the urad dal Pinni which is made commonly and in the given post, we have tried to recreate the shahi Pinni recipe sold in Jammu very popular sweet shop Pahalwan Di Hatti.

Although we are not claiming that this is the exact copycat recipe and we have learnt from Pahalwan, but this is our own adaption from other sources. But after making this, it was impossible to detect whether they are homemade or from the shop. And by saying this doesn’t mean that it is same in looks only but the taste is completely ditto.

It was that much ditto that there’s wasn’t a fraction of difference in taste.

Although Pinni is generally called Pinni but this is named as Shahi one probably because of loads of dry fruits attached to it. And in this recipe the dry fruits are not added inside the Pinni but tucked around it.

This homemade Shahi Pinni stays good for for 8-10 days on room temperature in winters. This has such a short shelf life because of khoya present in it.

It can stay longer up to 3 to 4 weeks in refrigerator. Just microwave before eating.

So it’s time to rush to kitchen and make this delicious delicacy from Jammu.

STEP WISE PICTORIAL RECIPE OF SHAHI PINNI PAHALWAN STYLE JAMMU RECIPE

Wash urad dal until water turns out clean.Add dal to a big sieve so that most of its water is gone.

Spread dal on a clean kitchen towel. Let the dal dry completely. You can keep the dal under fan or sun for some time.

Once dal is dry, add it to a thick bottomed pan. Dry roast for 8-10 minutes or until dal turns slightly brown. Take the dal out in some plate and let cool down completely.

Then grind the dal to a course powder.

NOTES : If you don’t want to overburden you, then you can do the process upto this stage a day (or more) before making shahi pinni.

Take sugar and water in a pan.

Boil on high heat. Boil till we get a sugar syrup of one string consistency. 

Switch off the heat and add cardamom powder. Mix. Keep aside.

Take another pan and add 2 tbsp of desi ghee. When ghee melts, add almonds and cashews, which are cut into halves.

Roast on low heat until they begin to change the colour. Take them out of ghee.

Now add powdered dal in ghee. Add 3 tbsp of more desi ghee.

Roast on low heat while stirring continuously.

In 10 minutes, dal has turned quite brown. In 5 more minutes, dal powder has got a good golden colour. So total we cooked dal for 15 minutes.

Thereafter add khoya.

Mix it well by mashing and mixing khoya. It needs just 5 minutes cooking, only until khoya completely melts.

Add melon seeds and just give a good mix.

Now add sugar syrup. And the moment you add sugar syrup, switch off the heat.

NOTE: By now the sugar syrup has turned completely cool. So before adding, just lukewarm the syrup.

Mix sugar syrup. Don’t over mix.

Put a lid and wait for 15-20 minutes so that the mixture absorbs the syrup completely.

Take some portion and start rolling it into round pinnis. Pinnis will be able to make out only when the mixture is slightly warm.

Tuck almonds, cashews and pistachios on all the sides of the pinni.

Enjoy.

NOTES

1. Initially they will be soft but turns firm on cooling completely.
2. Pinni will not be able to bind if the mixture turns completely cool. If it happens, slightly reheat it. Also, the nuts will not be able to stick on completely cool Pinni. 
3. Instead of sticking outside, you can thinly chop the nuts and mix them with the dal mixture. 

SHAHI PINNI PAHALWAN STYLE JAMMU RECIPE – RECIPE CARD

Shahi Pinni Pahalwan Style Jammu Recipe

blessmyfoodbypayal

Shahi Pinni Pahalwan Style Jammu Recipe is a rich, traditional sweet made with dal, ghee, khoya, and wholesome flavors, perfect festive treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Course indian sweets

Cuisine Jammu

Servings 650 grams

Ingredients

  

1 cup = 250 ml

• 250 gram Urad Dal (1 cup + 3 tbsp)
• 150 gram Khoya (3/4 cup approximately)
• 250 gram Sugar (1 cup + 3 tbsp)
• 1/2 tsp cardamom powder
• 125 ml water (1/2 cup + 2 tbsp)
• 5 tbsp Desi ghee
• 2 tbsp melon seeds
• 15 each Almonds, Cashews & pistachios (cut into halves)

Instructions

 

• Wash urad dal until water turns out clean.
• Add dal to a big sieve so that most of its water is gone.
• Spread dal on a clean kitchen towel.
• Let the dal dry completely. You can keep the dal under fan or sun for some time.
• Once dal is dry, add it to a thick bottomed pan.
• Dry roast for 8-10 minutes or until dal turns slightly brown.
• Take the dal out in some plate and let cool down completely.
• Then grind the dal to a course powder.
• NOTES : If you don't want to overburden you, then you can do the process upto this stage a day (or more) before making shahi pinni.
• Take sugar and water in a pan.
• Boil on high heat.
• Boil till we get a sugar syrup of one string consistency.
• Switch off the heat and add cardamom powder. Mix. Keep aside.
• Take another pan and add 2 tbsp of desi ghee.
• When ghee melts, add almonds and cashews. Roast on low heat until they begin to change the colour.
• Take them out of ghee.
• Now add powdered dal in ghee.
• Add 3 tbsp of more desi ghee.
• Roast on low heat while stirring continuously.
• In 10 minutes, dal has turned quite brown.
• In 5 more minutes, dal powder has got a good golden colour. So total we cooked dal for 15 minutes.
• Thereafter add khoya.
• Mix it well by mashing and mixing khoya. It needs just 5 minutes cooking, only until khoya completely melts.
• Add melon seeds and just give a good mix.
• Now add sugar syrup. And the moment you add sugar syrup, switch off the heat.
• NOTE: By now the sugar syrup has turned completely cool. So before adding, just lukewarm the syrup.
• Mix sugar syrup. Don't over mix.
• Put a lid and wait for 15-20 minutes so that the mixture absorbs the syrup completely.
• Take some portion and start rolling it into round pinnis. Pinnis will be able to make out only when the mixture is slightly warm.
• Tuck almonds, cashews and pistachios on all the sides of the pinni. Enjoy.

Notes

1. Initially they will be soft but turns firm on cooling completely.
2. Pinni will not be able to bind if the mixture turns completely cool. If it happens, slightly reheat it. Also, the nuts will not be able to stick on completely cool Pinni. 
3. Instead of sticking outside, you can thinly chop the nuts and mix them with the dal mixture. 

Keyword shahi pinni pahalwan style jammu