Punjabis and pinnies! Pinnis and Punjabi!
Pinnis and panjiri are almost a staple in Punjabi homes during the winter months.
Our home was no different.
My mom always had a batch of khoya pinnis on the go. While they are supremely delicious, they are a labour of love.
And lots of elbow grease. That khoya doesn’t make itself!
And I have so many fond memories, well mostly, about eating them, associated with these amazing and delicious pinnis.
Now I have taken to making pinnis during the winter months. Just like my mom, I do the whole thing from scratch even make khoya at home. If you are going to do it, might as well do it properly.
I hope you will enjoy the recipe for pinnies and please tag me on instagram if you do.
- 1.5 kg whole milk for 300 gram khoya
- 500 gram wheat flour used for making chapatis
- 275 gram ghee clarified butter
- 450 gram sugar
- 1/2 cup water
- You can buy khoya from the halwai shop but we always make it at home and while it’s time consuming to make it’s pretty easy to make.
- Add milk to a thick bottom pan and simmer it at low heat while continuously stirring it so that it doesn’t stick to the bottom of the pan.
- After about 45 minutes, the khoya will be ready. You will know that khoya is ready when the milk becomes almost solid and and will start to produce lots of bubble. Continue to stir until no more water is left and it’s fully solid but not hardened. While hot, the khoya will slightly liquidy but it will solidify once it cools down.
- Turn off the heat and let the khoya cool.
- Heat a large pan with a thick bottom and add ghee. Once the ghee has melted, add the flour.
- Mix the ghee and flour together.
- Cook the flour for about 45-50 minutes, stirring continuously and alternating the heat between low and high to make sure that the flour doesn’t burn.
- Once the flour turns fragrant and colour becomes reddish, about 45 minutes, mix in the khoya.
- Make sure that that khoya and the flour are mixed together well, about five minutes. Move the mix to a different pan and set it aside.
- In the same pan that you used for cooking flour, add water and sugar and set on high heat.
- Cook the sugar for about 12-15 minutes. To test whether the sugar is cooked, scoop a tiny bit of sugar solution in a spoon and lightly dip your thumb and index finger (careful as the mixture will be very hot!). Slowly move your thumb and finger about 1/2 inch away from each other, If one string wire forms then the sugar solution is ready.
- Turn off the heat and add in the flour and khoya mixture to the sugar solution.
- Mix for about 2-3 minutes so that there are no clumps.
- Take about 1.5 tbsp of mix and roll into a ball. Be careful as the mixture will be hot. The balls have to formed while the mixture is still warm as the mixture won't come together once it cool down.