Dal pinni Recipes

How to Prepare / Make / Cook - Dal pinni ?

1 kilo urad dal. ½ kilo khoya. 1 kilo ground sugar. 12 peeled cardamoms. 30 grams eating gaund. 50 grams maikhana. 100 grams each of almonds, pistachios and cashewnuts. 100 grams each of melon seeds, cucumber and petha seeds. 50 grams raisins. Silver or golden foil. 10 tblsps. Pure ghee.

Soak dal in water overnight. Next morning, drain thoroughly and dry for a little while, then grind to a smooth paste. Heat ghee and put in gaund. When it swells and turns golden drain thoroughly and then pound to a powder. Also fry maikhanas to a golden colour. Drain and pound to a fine powder. Grind all the nuts coarsely, but not the seeds. Heat the ghee again and put in the ground dal. Keep on stirring over a low fire until the mixture turns golden colour. Put in khoya and continue stirring till it turns golden and the mixture turns smooth. Mix in the rest of the ingredients and stir to mix thoroughly together. Remove from fire, cool till bearably hot, then form into small round and flat balls. Or pinnis. Decorate with foil. Cool and store in airtight container.

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