Pinni

Methods

• 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.
• 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.
• Cook sugar with ½ cup water in another non-stick pan, stirring occasionally, till you get a thick syrup.
• Add the syrup to the semolina mixture, mix well and cook on low heat, stirring continuously.
• Add cardamom powder and sliced almonds, mix well, and cook for 5-7 minutes.
• Add khoya, mix well and take the pan off the heat. Set aside to cool down.
• 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.
• Arrange them on a serving platter and serve.