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We often make roti, paranthas, and tikkis with maize flour during winters.
Today we are pinni with maize flour.
Maize flour is used to make pinni in Punjab and in Rajasthan; churma ladoos are prepared with same procedure use maize flour.
So, today we are making churma ladoos with maize flour.
Let’s start with the procedure of making this pinni.
We have taken 1 cup (150 grams) strained maize flour in a big bowl for making pinni, followed by ¼ cup (35 grams) wheat flour.
Add it in the same bowl and mix well.
Now add 4 tsp ghee in the flour and mix well.
With the help of milk knead the dough.
Make sure that the dough should not be too soft or too tight.
Keep the consistency medium so that it can be rolled out easily.
We are done with kneading little soft dough.
Cover and keep aside for 10 minutes and use later for making the paranthas.
10 minutes are over and dough is also ready and we use more than ½ cup of milk for kneading this much quantity of flour.
Divide the dough into three equal parts and now make paranthas from the dough.
Preheat a pan.
Try using a non stick pan or tawa as it’s very convenient to roast them here.
Roll the lumps on round shape and dust with some wheat flour.
Place it on rolling plate and roll out thickly.
Press it with your hands and roll out gently.
There is nothing to worry if the corners crack while rolling out as they can be rectified.
We are done by rolling out the paranthas and now let’s roast it.
The pan is hot, spread some ghee over it.
Now place the rolled parantha over the pan and roast until it gets crispy.
Parantha has roasted from beneath and turned dark on the surface.
Flip the sides.
If the parantha breaks while flipping the sides then need not worry as we need to break it later.
Spread good amount of ghee over the parantha and roast until it gets brown on both sides.
Parantha is roasted, take it off from flame.
As we flipped the sides too early, so it broke.
Place the other parantha as well and roast similarly.
Paranthas has roasted from both the sides, take it off from the flame and likewise fry the third parantha as well.
Meanwhile let’s chop walnuts and cashews.
We have taken cashews and walnuts, 50 grams each.
Chop them finely.
But chop few cashews in two halves like this to garnish the pinni.
Chop the walnuts finely.
Parantha has roasted well; take it off from flame,
We are done with roasting all the three paranthas.
Now we roast the edible gum raisins.
We have taken 25 grams of edible gum.
Add some ghee in the wok and heat it sufficiently.
Keep the flame low.
Always fry the edible gum on low flame so that it’s cooked appropriately.
Place the gond and fry by stirring constantly until it gets puffy.
Gond has turned fluffy, turn off the flame and take it out in a plate.
Now grind these parantha in a food processor using the chopping blade attachment.
Break them in pieces and place in the jar.
You can even use the mixture grinder for grinding them.
Make sure you grind the paranthas only when they cool down.
Take out the mixture in a big bowl.
We are done with grinding the mixture now add all the dry fruits into it.
Coarsely ground the gond.
Place it on a plate and with the help of a rolling pin grind it easily.
We have ground the dal and now let’s mix all the ingredients together.
So, start with adding ground gond, followed by 1 cup (150 grams) boora and chopped cashews and walnuts.
Also add ground almonds and mix all the ingredients really well.
Add 1 tsp cardamom powder, followed by the rest of the ghee.
Now, let’s start with binding the ladoos.
Make small lump from the mixture and roll into a round ladoo.
You can keep the size of ladoo big or small as desired.
Place one cashew on the top and press like this to stick it well.
Keep the ladoo on the plate and likewise prepare the rest of the ladoos as well.
We are done with making all the ladoos.
Scrumptious and mouth drooling maize flour pinni is ready.
With this much quantity of mixture we have prepared 16 pinnis.
Keep the pinni as it is in open for 1 to 2 hours.
After this, store it in any air tight container and relish eating for 10 to 12 days.
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