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We have already prepared pinni with wheat flour and flax seeds.
Today we are making urad dal pinni, which tastes scrumptious.
This tempting dish can be prepared for any festival or auspicious occasion.
Let’s start with the procedure of making urad dal mawa pinni.
For making the pinni, let’s start with making grinding the dal.
So, let’s ground the dal.
We have taken ¾ cup (150 grams) urad dal.
Wash the dal thoroughly and soak in water for 2 hours.
So, we have soaked urad dal and now we’ll grind it bit coarse.
Place it in mixture jar, along with little amount of water needed for grinding the dal.
3 to 4 tbsp water will be sufficient and now grind the dal.
We are done with grinding the dal and now we’ll roast it.
For this preheat a pan and add ghee into it.
We have taken 225 grams (1 cup) ghee, add it to pan.
Keep around 50 grams of ghee for later use for frying the dry fruits.
Allow the ghee to melt and add semolina first.
We have taken ¼ cup (40 grams) semolina.
Ghee has melted; now add semolina into it, along with ground dal.
We coarsely grounded the dal.
Now roast the dal until it gets golden brown in color.
The dal has turned golden brown in color and ghee has started separating from it.
The Dal is roasted well and now take it off flame in a separate plate.
The Dal is roasted and ready, now we will roast mawa.
Crumble the mawa and add it into the pan.
We have taken 150 grams (3/4 cup) mawa.
Stir the mawa constantly until it gets golden brown in color.
Mawa has turned golden brown in color and is ready.
Turn off the flame and take out mawa in a separate bowl.
We have taken 20 to 25 cashews.
Cut each cashew into 5 to 6 pieces.
Similarly, cut all cashews.
We have taken 30 to 35 almonds, cut them as well in small chunks,
Cut each almond into 5 to 6 pieces and cut few almonds into two halves like this.
Cut a few almonds in pieces like this.
Cut 15 almonds in two halves and 15 to 20 almonds in small chunks.
We are done with cutting the cashews and almonds.
Now let’s fry the gum raisins (Gond).
For this add some ghee in a pan and allow it to melt.
Let the ghee heat sufficiently.
The ghee for frying gum raisins should be slightly warm.
It should not be too heated, keep it medium hot.
Ghee is hot, now add gond into it for roasting.
Now fry the gond on medium flame until it puffs up and turns slightly brown in color.
Gond is roasted; now take it out in a plate.
We’ll slightly roast the chopped cashews.
Also, add chopped almonds and roast until they slightly change in color.
Cashews and almonds are roasted well, now turn off the flame and take them out in a plate.
Transfer the left over ghee in the bowl when it cools down a bit as it can break.
We have taken 300 grams (1.5 cup) sugar.
Place the sugar in the pan, along with more than ½ cup of water.
Turn on the flame and cook until sugar melts completely.
Finely break the gum raisins using a ladle like this, or you can also use a rolling pin.
So, let’s crush it finely.
Sugar has dissolved in water and we cooked the syrup for 2 to 3 more minutes.
Sugar syrup with two thread consistency is ready.
You can check the syrup like this or take 1 to 2 drops in a bowl.
When it cools down, take syrup between your finger and thumb and stretch apart.
A long thread is formed, so we have prepared sugar syrup with thick consistency.
Turn off the flame, and place the sugar syrup vessel over a net stand so that it cools down quickly.
The syrup is crystal clear.
If you have clean sugar, then the syrup prepared comes out really clear.
But, if the sugar has some impurities, then it appears little dirty.
For this, add 1 to 2 tbsp milk in the syrup, this creates form on the surface which can be separated and then you get clear and clean syrup.
So, we already have clean and clear syrup.
Now add roasted dal and semolina in the syrup and mix well.
Also add roasted dry fruits in it and mix well to cool it down.
Allow the mixture to cool, so it can be touched with the hands.
The mixture has cooled down, but the wok is still hot, so transfer the mixture in a plate.
The mixture has cooled down, now you can touch it with hands.
It’s slightly warm.
Now add cardamom powder.
Mawa has cooled down, down add it as well.
Mix all the ingredients really well.
We are done with mixing the ingredients and now add the left over ghee as well.
The quantity of ghee is kept more for making pinni and it gets easy to bind the pinni.
Mix the ghee really well.
The mixture is ready and now make a small lump from the mixture and roll giving it a round shape.
Bind well and place it over a plate.
You can keep the size of pinni small or big as desired.
So, make ladoos first.
We are done with making all the ladoos and now give them square shape, to give them a different appearance.
Roll it lengthwise like this and place to almond chunks over it.
Press it gently, giving it a square or rectangular shape.
You can even press it against a plate to give proper shape or press with your hands like this.
You can give it square or rectangular shape like this or give it a round shape.
You can give it any shape as desired.
Prepare a pinni and place it over a plate.
Likewise prepare all the pinni.
We are done with making the rest of the pinni as well.
Mouth drooling and scrumptious Urad dal pinni is ready.
Making this recipe is really easy, but you need to give complete attention.
Roast each and every ingredient as required.
Mix all the ingredients really well and then make pinni.
Leave the pinni as it or 6 to 7 hours to set and cool it down.
Now store it any container and relish eating for up to a month.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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