Suji pinni Recipes

How to Prepare / Make / Cook - ?

1 kilo fine suji of good quality. 1 kilo powdered sugar. ½ kilo khoya. 8 tblsps. Ghee. Milk. 1 tsp. Grated jaiphal. 12 cardamoms, peeled. 100 grams each of almonds, pistachios, cashewnuts and raisins. A few drops essence of saffron. 1 small piece sliced dry coconut.

Blanch and slice almonds and pistachios. Clean raisins and chop cashewnuts. Melt the ghee and rub into the suji. Put in essence and enough milk to form a stiff dough. Knead till smooth, then form into small, flat round balls and deep fry in pure ghee till crisp and golden. Drain, cool and grind to a fine paste. Knead the khoya to a smooth paste with your hands. Heat 2 tblsps. Pure ghee and fry the khoya to a golden colour. Put in powdered suji, nuts, cardamoms, coconut and raisins. Mix until smooth, then stir in ground sugar. Mix thoroughly and remove from fire. Cool until bearably hot, then form the mixture into round and flat balls or pinnis. These will keep for 7 days in cool and dry place or in the fridge.

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