Gur Mewa Pinni

5 from 2 votes

Loaded with nutrients and enticing deliciousness, this Gur Mewa Pinni recipe can be prepared with a few pantry staples and in a few easy steps. Serve them with the morning breakfast, as an after-school snack, or even with the evening tea, and this pinnis will blend with every occasion.

Prep: 10

Cook: 25

Total: 35

Course: Dessert

Cuisine: Egg-free, Vegetarian

Servings: PINNIS

Calories: 164kcal

Author: Ruchi

Ingredients

1½ cups Wheat Flour (Atta)
¾ cup Jaggery jaggery measurement is for melted jaggery
½ cup Desiccated unsweetened Coconut
¾ cup Ghee in semi-solid form
1 teaspoon Sunflower seeds
1 teaspoon Pistachios
2 teaspoons Cashews
2 teaspoons Almonds
¼ teaspoon Cardamom Powder

Instructions

DRY ROAST COCONUT

In a heavy-bottomed wide pan, dry roast the desiccated coconut over medium-low heat for 2-4 minutes.
Tip — Flakes of dried coconut are added for a delightful crunch and subtle flavor. You may skip adding if you so want. But if you are adding, it will need a bit of dry roasting before being added.
Stir it continuously as it tends to burn quickly if left unattended.
When the coconut is roasted, transfer it to a plate and set it aside.

ROAST DRY NUTS

Heat ghee in a heavy-bottomed wide pan. Once hot, fry the cashews and almonds over medium heat until lightly brown.
Remove and reserve.
Likewise, cook the sunflower seeds on medium-low heat until light brown.
Remove from heat and set aside to cool.
Add ghee to the same pan.
Stir in Wheat flour.
Cook on a medium-low flame for 15-20 minutes, stirring continuously until the atta turns golden and its aroma fills the room.
Tip — Stir the mixture continuously for an evenly roasting and prevent it from sticking to the bottom of the pan and burning.
Do not over-roast the wheat flour. Over-roasting will emit a burned aftertaste, therefore, avoid over-roasting the flour mixture to achieve the desired flavor.
When the wheat flour has turned golden, remove it from the flame and preserve it.
Add ghee to a pan and stir in jaggery cubes.
Add one tablespoon of water and start melting the jaggery over medium heat, stirring constantly.
7-8 minutes into the cooking, jaggery will melt and turn into syrup. Take it off the flame. We are just looking for melted jaggery and no thread-consistency syrup in this recipe.

ASSEMBLE GUR MEWA PINNIS

Once the roasted dry nuts have cooled, transfer them to a grinder and pulse until coarsely ground.
Add them to the roasted wheat flour. Add eliachi powder, roasted coconut, and pistachios.
Mix it well until all the ingredients are thoroughly combined.
Now add melted jaggery to this pinni mixture.
Mix it well until the jaggery is thoroughly combined with other ingredients and forms one homogeneous mixture.
Allow the pinni mixture to reach a comfortable temperature (comfortable enough to touch), then start shaping the pinnis.
Gur mewa pinni is best shaped when they are still warm. Garnish with almonds, and pistachios, and enjoy!

Notes

Frequently Asked Questions

What more can I add to these Gur Pinnis?

These Gur Pinnis can be improvised into healthier and more enjoyable delicacies. You may look into these options -

Add dried ginger powder (saunth) for more warmth and flavor.
Throw in some raisins to add the chewy bites of sweetness!
Add candied fruits for more deliciousness and fun.

How can I store these Gur Mewa Pinnis?

Storing these delicious pinnis in a cool and dry place will increase their shelf life. Once cooled, store these pinnis in an air-tight container, and they will stay good for about a month.

Can I make this pinnis vegan?

Yes! These pinnis are loaded with ghee and dry nuts and, therefore, are not vegan. But these can be made vegan by replacing ghee with coconut oil or grass-fed vegan ghee.

This will render them the same taste as the regular pinnis.

Nutrition