Shweta Tiwari’s favorite ladduImage Credit source: instagram
Shweta Tiwari is very active on social media and also shares small moments. While sharing the picture of laddu, the actress wrote, ‘Best laddu ever’. Actually, these laddus have been made by actor Varun Kasturia (playing the role of Ansh in Anupama) with his own hands, that is, these are homemade laddus. Many celebrities, even Rupali Ganguly, have commented and written that more of these laddus should be made for them too. Actually, Varun Kasturia has made Haryana’s winter special laddu (pinni), which grandmothers have been making traditionally in winter since ancient times.
These laddus made in winter are not only full of love and sweetness but also have hidden nutrition in them, because desi ghee, nuts-seeds, dry fruits are also used in making them. In such a situation, they will keep your body warm and are helpful in keeping you energetic as well as healthy in winter. So let’s see what is the recipe of these desi pinnis.
You will need these ingredients. Pinni can be made in many ways, like gram flour pinni, wheat flour pinni, or millet pinni. Now let us know the ingredients. Take 300 grams of wheat flour i.e. approximately 2 cups, its equal quantity or slightly less tagar (bura). You will need desi ghee equal to or a little more than the flour (if it is homemade, it is better), about 70-80 grams of almonds, the same amount of cashew nuts, 60-70 grams of dry coconut which will be about a quarter cup after grating, a quarter cup of gum, a quarter cup of melon seeds i.e. about 50 grams. Apart from this, one teaspoon green cardamom powder. Now let’s know the recipe.
Preparation for making Pinni
- First of all, put half a cup of ghee in the pan and heat it. Keep the flame medium. Add gum in ghee and fry it till it swells well and then take it out in a plate. Keep in mind that do not fry the gum on very high flame, otherwise it will start burning from outside, but will not cook completely from inside.
- Chop almonds and cashews. Fry it in hot ghee on low flame while stirring continuously till it turns golden and then take it out in a plate and keep it aside.
- Dry roast the melon seeds in another pan or wok. This also has to be stirred continuously and roasted on low flame so that it becomes slightly golden and starts swelling.
- Grate the dry coconut and roast it while stirring continuously until it changes light color. After this, take it out in a plate and keep it.
How to fry dough for pinni
Now add half a cup more ghee in the pan and heat it. Add flour in it and roast it well while stirring with a ladle until it turns golden brown. It starts smelling very nice. When the color of the flour changes, turn off the gas and immediately take it out in a plate. Keep in mind that the flame has to be kept very low and it will take you about 15 minutes to fry the flour.
Make laddus like this
Now crush the roasted gum and add cashew nuts, almonds, coconut, melon seeds to the roasted flour. When the flour becomes small, add tagar to it. Apply ghee on your hands and start tying the laddus. If you wish, you can add one whole almond or cashew in it. If the mixture seems dry then melt some desi ghee and add it. In this way all your pinnis will be ready, which you can easily store and eat for 2 to 3 months.