Kabuli Pinni Recipe
How to make Kabuli Pinni
Luscious, creamy with melt in mouth texture, this Kabuli pinni recipe is made with the goodness of nutritious Kabuli (chickpea) flour, khoya and stuffed with crunchy nuts.
- Total Cook Time 30 mins
- Prep Time 10 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Kabuli Pinni
- 1 Cup Chickpea flour
- 1 cup Khoya (crumbled)
- 1/2 cup Sugar
- 1/2 cup Ghee
- 10 Raisins
- 5 Cashew Nuts
- 5 Pistachios
- 5 Almonds (blanched)
- 1/4 tsp Cardamom powder
- 1 tsp Milk (optional)
How to Make Kabuli PinniHideShow Media
Powder sugar and keep it aside.
Heat ghee in a pan or kadhai or a thick bottomed deep pan. Add chickpea flour and stir for 3 - 4 minutes or until it turns light brown and becomes aromatic.
Transfer it to another plate and keep aside. (It will be in liquid form but no problem. When you add khoya and sugar it will harden.)
In another kadai, dry roast crumbled khoya until it becomes light brown in color. Stir it constantly so that it does not stick to the bottom of the pan. (This will take around 5 - 6 minutes.)
Remove the pan from heat. Add fried flour.
Next add raisins, pistachios and almonds. Mix all the ingredients well and leave it aside for cooling.
Drizzle milk and mix once more. (This step is optional. Add milk only if you find it difficult to make balls. )
When the mixture is warm and manageable, then shape into round balls.
Decorate with coconut. Let the pinnis cool completely before storing them in an airtight container.