Shahi Pinni Pahalwan Style Jammu Recipe
Shahi Pinni Pahalwan Style Jammu Recipe is a rich, traditional sweet made with dal, ghee, khoya, and wholesome flavors, perfect festive treat.
Ingredients
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
- Initially they will be soft but turns firm on cooling completely.
- 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.
- Instead of sticking outside, you can thinly chop the nuts and mix them with the dal mixture.