Pinni

Method

1. Wash and soak split black gram in a bowl overnight or for minimum 3-4 hours. Drain, put into a mixer jar and grind without water if possible.
2. Heat desi ghee in a non-stick pan, add semolina and gram flour and saute for 3-4 minutes. Add the ground black gram and mix well and saute, stirring, till the mixture is golden.
3. Cook sugar with ½ cup water in another non-stick pan, stirring occasionally, till you get a thick syrup.
4. Add the syrup to the semolina mixture, mix well and cook on low heat, stirring continuously.
5. Add cardamom powder and sliced almonds, mix well, and cook for 5-7 minutes.
6. Add khoya, mix well and take the pan off the heat. Set aside to cool down.
7. Divide the mixture into small portions and shape them into small cylinders (or any other shape of your choice) and place them on a plate. Place an almond half on each pinni.
8. Arrange them on a serving platter and serve.

Additional Tips and Tricks