Flaxseeds Ragi Flour Pinni | How to make Flaxseeds Ragi Flour Pinni

By Santosh Bangar  |  4th Dec 2016  |  
5 from 1 review Rate It!
  • Flaxseeds Ragi Flour Pinni, How to make Flaxseeds Ragi Flour Pinni
Flaxseeds Ragi Flour Pinniby Santosh Bangar
  • Prep Time

    5

    mins
  • Cook Time

    50

    mins
  • Serves

    7

    People

27

1

About Flaxseeds Ragi Flour Pinni Recipe

Pinni is a Punjabi and North Indian sweet dish that is eaten mostly in winters.

Flaxseeds Ragi Flour Pinni, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Flaxseeds Ragi Flour Pinni is just mouth-watering. This amazing recipe is provided by Santosh Bangar. Be it kids or adults, no one can resist this delicious dish. How to make Flaxseeds Ragi Flour Pinni is a question which arises in people's mind quite often. So, this simple step by step Flaxseeds Ragi Flour Pinni recipe by Santosh Bangar. Flaxseeds Ragi Flour Pinni can even be tried by beginners. A few secret ingredients in Flaxseeds Ragi Flour Pinni just makes it the way it is served in restaurants. Flaxseeds Ragi Flour Pinni can serve 7 people. So, the next time you have a get together or a party at home, don't forget to check and try out Flaxseeds Ragi Flour Pinni.

Flaxseeds Ragi Flour Pinni

Ingredients to make Flaxseeds Ragi Flour Pinni

  • Flaxseeds-1/2cup
  • Green moong dal-1/2cup
  • Ragi flour-1cup
  • Desi ghee- 200gm
  • jaggery-1(250)gm
  • cashews,almond - 100gm
  • raisins - 2tbsp
  • Caradmom powder - 1tsp

How to make Flaxseeds Ragi Flour Pinni

  1. Put the alsi and moong dal in a dry pan and roast . Now grind it in a mixer, but do not grind it too much.
  2. Fry gond until it turns brown and take it out in a separate bowl. Press them with a roller on a plate and grind it. Chop the cashews, almonds
  3. Put jaggery (250 gms.) in the water (1 1/4 cup) in a pan. Stir the mixture till the jaggery dissolves completely in water. Test the syrup by putting it between your forefinger and thumb.
  4. If the syrup leaves a string it means the it is ready. Turn off the flame.
  5. Put roasted flour, roasted alsi, chopped nuts, gond into it and mix well. Let the mixture cool down a little.
  6. Take out a small portion of the mixture (about the size of a lemon). Prepare pinni from the whole mixture giving it shape.
  7. Alsi pinni is ready. Store the pinni in an air-tight container , that can be consumed for over one month. Eat it everyday along with tea.

My Tip:

Rawa can be used in place of moong dal

Reviews for Flaxseeds Ragi Flour Pinni (1)

Shiva Pande2 years ago

Very yummy recipe...
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