Makka ki Pinni – Makka Churma Laddu Recipe

    makka pinni

    Makka ki Pinni – Makka Churma Laddu Recipe

    Maize flour pinni is a treat for all those who have sweet tooth. Maize flour, millet and sesame seeds are often used to make various tempting and delicious food. Today we are making a special sweet dish with maize flour and that is pinni, a sweet dish from Punjab and Rajasthani cuisine. This recipe is prepared with maize flour, edible gum and some dry fruits.

    Making this tantalizing dish is really easy and it taste scrumptious too. It is little time consuming though end result will be worth the wait. Have it after you meals or whenever you like eating something sweet. So, definitely try out this makke pinni recipe with easy to follow step-by-step instructions.

    Directions

    Getting ready:

    Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.

    makke pinni

    Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni. Chop walnuts into small pieces.

    makke pinniMaking:

    Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well. With help from milk, knead soft dough. Cover and keep aside for 10 minutes to rest.

    makke pinni

    Next, divide the dough into three equal parts. Heat a non stick pan or tawa. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour. Place it on rolling pin and roll out in a parantha.

    makke pinni

    When the pan is hot, spread some ghee. Place the parantha over it. Let it roast from beneath. Once roasted from beneath, flip the side and roast it from the other side as well. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.

    makke pinni

    Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.

    makke pinni

    Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour. Transfer roasted edible gum to a plate. Once cools down, grind it coarsely with the help of a rolling pin.

    makke pinni

    When the paranthas cool down, break them and ground in a mixture jar. Take out the grounded maize flour parantha on a plate. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it. Mix all the ingredients really well and add the rest of the ghee as well.

    makke pinni

    Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.

    makke pinniServing:

    Garnish this mouth-watering and delectable makka pinni with a cashew slice and serve it as it is. Keep the pinni as it is in open for 1 to 2 hours so that they dry up. Store them in any container and relish eating for up to 10 to 12 days.

    makke pinni

    • For 14 to 16 pinni
    • Time – 60 minutes
    Makka ki Pinni - Makka Churma Laddu Recipe makka pinni
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Maize flour - 1 cup (150 grams)
    • Wheat flour - ¼ cup (35 grams)
    • Boora - 1 cup (150 grams)
    • Ghee - ½ cup (100 grams)
    • Milk - 1 cup
    • Cashew nuts - 50 grams
    • Walnuts - 50 grams
    • Almonds (ground) - 50 grams
    • Edible gum - 25 grams
    • Green cardamom - 1 tsp
    Instructions
    1. Sieve maize flour in a bowl. Also, sieve wheat flour in another bowl.
    2. Chop the cashews finely and cut 10 cashews in two halves for garnishing the pinni.
    3. Chop walnuts into small pieces.
    4. Add wheat flour into maize flour followed by 4 tsp ghee into it. Mix all ingredients really well.
    5. With help from milk, knead soft dough.
    6. Cover and keep aside for 10 minutes to rest.
    7. Next, divide the dough into three equal parts. Heat a non stick pan or tawa.
    8. Lift one dough lump and roll into a round shape. Flatten it slightly and dust it with some dry flour.
    9. Place it on rolling pin and roll out in a parantha.
    10. When the pan is hot, spread some ghee.
    11. Place the parantha over it. Let it roast from beneath.
    12. Once roasted from beneath, flip the side and roast it from the other side as well.
    13. When the paranthas gets brown spots, apply some ghee on the upper side. Flip the side again and apply some ghee on this side as well. Roast the paranthas until it gets golden brown spots on both the sides.
    14. Now take off the parantha from flame and place it over a plate. Let the paranthas cool down. Likewise, prepare paranthas from the rest dough balls as well.
    15. Heat some ghee in the pan. Fry the edible gum on low flame till it puffs up and gets little brown in colour.
    16. Transfer roasted edible gum to a plate.
    17. Once cools down, grind it coarsely with the help of a rolling pin.
    18. When the paranthas cool down, break them and ground in a mixture jar.
    19. Take out the grounded maize flour parantha on a plate.
    20. Add gond, chopped cashews, walnuts and ground almonds and cardamom powder into it.
    21. Mix all the ingredients really well and add the rest of the ghee as well.
    22. Mixture for making the ladoo is ready. Now make small to medium size ladoos from the mixture.
    23. Place one cashew chunk over the ladoo and press it gently to garnish. With this much mixture almost, 15 to 16 ladoos can be prepared. Keep the pinni as it is in open for 1 to 2 hours so that they dry up.
    24. Serve this mouth-watering and delectable makka pinni as it is. Store them in any container and relish eating for up to 10 to 12 days.

     

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