I did promise to stop sharing sweet recipes but it’s proving so difficult you guys! Okay, this recipe is such a gem, super healthy, and makes for a guilt-free indulgence in winters. With the goodness of flaxseeds, sunflower seeds, Gondh (Edible gum) to name a few, these Atta Pinnis are s superfood of sorts. My mum usually stocks them in her pantry and keeps sending them every few weeks to make sure we always have a supply of these Pinnis with us.
There are multiple versions of Atta Pinnis that you can make using different dry fruits, choose different flours like Ragi flour, Besan/Chickpea flour, and so on. I have made these Dal & Atta Pinnis by mixing Urad Chilka Dal (Black Pigeon Lentil), Moong Dal (Green Lentil), and Chana Dal (Split Chickpea Lentil) along with some Poha (Flattened Rice) and Gond (edible gum) and of course nuts and dry fruits. They are a powerhouse of energy in winter, aren’t they?
PREPARATION TIME: 15 minute
COOKING TIME: 30 minute
SERVINGS: 20-25 ladoos
DIFFICULTY SCALE: High
- Poha – ¼ cup
- Urad dal (Black Pigeon Lentil) – ¼ cup
- Moong Dal (Green Lentil) – ¼ cup
- Chana Dal (Split Chickpea Lentil) – ¼ cup
- Atta (Whole Wheat Flour) – 1 cup
- Gond – ¼ cup
- Flax seeds – 2 tablespoons
- Sunflower seeds – 1 tablespoon
- Almonds – 10-12
- Cashews – 10-12
- Raisins – 10-12
- Sugar – ¾ cup (or to taste)
- Ghee/Clarified Butter – 2-3 tablespoons
- Roughly chop almonds and cashews into small pieces and keep them aside.
- Add the lentils to a heavy bottom Kadhai and dry roast them on low heat. Keep stirring frequently.
- Remove the lentils from the Kadhai and let me cool down. Now add some Poha and dry roast it. Remember that this cooks very quickly and you would need only 2-3 minutes to dry roast it. Remove from the Kadhai and let it cool too.
- Dry roast flax and sunflower seeds.
- Now add Ghee to the Kadhai and fry Gond. Remove it as soon as it fluffs.
- Next, add in the chopped almond and cashews. Take them out of the Kadhai as soon as they get crisp.
- Mix whole wheat flour in the same Kadhai and roast it on low heat with the Ghee.
- Grind all the roasted dal, Poha, and Gond in a grinder and add them back to the Kadhai.
- Roughly grind the dry fruits and sunflower seeds too, don’t over grind otherwise they will release their oil. (i have not ground flax seeds as I enjoy eating them whole, but you can grind the flax seeds too).
- Powder the sugar and get a fine powder.
- Remove the mix from the heat and cool it down for 2-3 minutes. Then add the sugar powder and mix well.
- Start forming ladoos as soon as the mixture cools down and comes down to handling temperature.
That’s it. Dal and Atta Pinnis are ready. Enjoy them in winter!