Historic connection of Pinni with World War I

Pinni and winters in North India have a special connection. This delicious sweet is a must-have during winters and is prepared across households. Not just scrumptious in taste, Pinni also have a high nutritional value. Pinni can help in keeping the body warm and are super-filling at the same time. But do you know that this humble sweet has some historic connection with the World War I? Read on to know all about it. (image credits-istock)

Pinni is a popular Punjabi sweet dish that is popular all across North India. Shaped in the form of laddoos, Pinni have a melt-in-the-mouth texture and are loaded with nuts. Mainly prepared with wheat flour, semolina, nuts, sugar and ghee, Pinni provide the much-needed warmth to the body during the winters.

The WWI started on 28 July 1914 and lasted till 11 November 1918. What is known as one of the deadliest global conflicts in history saw the participation of more than 30 nations. On one side, Central Powers which included mainly Germany, Austria-Hungary, and Turkey were against the Allies which included France, Great Britain, Russia, Italy, Japan, and, from 1917, even the United States). Since the Britishers were ruling India at that time, they sent off a large number of Indian soldiers to fight in the war. It is said that almost 1.5 million Indians were sent off to fight in the World War I and were posted all around Europe.

The soldiers posted in Europe were fighting for months together and were homesick for Indian food. The Sikh soldiers posted across Europe made a special request to the government and requested them to provide them with Pinni. The harsh winter months were in full swing and Indians sought some warmth and comfort in homemade Pinni. To boost the morale of the soldiers, the request was approved and large batches of Pinni were dispatched all the way from India to Europe. That’s how Pinni have a sweet and unique connection with the WWI.

Ingredients required- 1 cup wheat flour, ¾ cup ghee, 1 cup powdered sugar, ¼ cup gond, ¼ cup cashew, ¼ cup almonds, ¼ cup melon seeds, ¼ cup walnuts and ½ cup makhana.

1. Heat ghee in a pan, add gond and fry until it puffs up and turns golden. Once fried, take out the puffed up gond and crush them to form a coarse powder.
2. In the leftover ghee, add roughly chopped cashews, almonds, walnuts and melon seeds. Saute them until golden brown in colour. Take them out and lightly crush them.
3. In the leftover ghee in the pan, add makhana and roast them until golden brown in colour. Once fried, let them cool down and crush them. You can also grind them roughly in a blender.
4. Now heat ½ cup ghee in the pan. Add wheat flour and mix well. Roast till it forms a smooth mixture and leaves the sides of the pan. The colour of the mixture should be light brown now.
5. In a large bowl, add gond powder, nuts-seeds powder, makhana powder and atta mixture. Add sugar and mix with your hands to form a mixture.
6. Now pinch out small balls from the mixture and roll them between your hands to make laddoos.
7. Serve the laddoos and store the rest of them in an airtight container.

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