How to make urad dal pinni at home: The winter sweet Punjabis swear by

One dish that is an epitome of winter delicacies and is now considered comfort food and a nutritional package is urad dal pinnis. These are very common in Punjabi cuisine and especially prepared in winter to bring warmth and energise both body and soul. Making urad dal pinnis is very simple, and as the dish is prepared, one will realise how these goodies are packed with maximum nutrition and flavours due to the slow roasting involved in preparation. What makes these delightful bites unique is not only their scrumptious flavour and delight, but the dedication and preparation involved in making these tasty bites healthy and delicious. Known to have been prepared during traditional times to be given to young mothers and young kids to give them an energy boost during winter times, urad dal pinnis is now making its own revival as more and more people are turning towards eating healthy to enjoy winter delicacies, home-prepared snacks and packaged sweets available in the market!Made with wholesome ingredients, urad dal pinni is especially enjoyed during colder months for energy and nourishment. You can follow this easy recipe this winter and make that perfect urad dal pinni:Ingredients

• 1 cup whole urad dal (skinless)
• ¾ cup ghee
• ¾ cup powdered jaggery (or powdered sugar)
• ¼ cup chopped nuts (almonds, cashews, pistachios)
• 2 tbsp edible gum (gond), optional
• ½ tsp cardamom powder

Steps for making urad dal pinni

• Clean and grind the urad dal

Dry roast urad dal, but not too dry, till it emits an aroma. Let it cool completely, and grind it into a fine powder. It gives a nice nutty flavour and texture to pinnis.Heat ghee in a heavy-bottom pan and add urad dal flour, and roast in a low flame, stirring continuously. The roasting of dal flour is a crucial step in this recipe, as roasting in a low flame evaporates excess moisture, adds aroma, and removes bitterness from dal, turning it golden in colour.Edible gum: To be used if available. Fried separately in a little ghee until it puffs up, crush a little, and then set aside. This will give an extra warm crunch.Add the chopped nuts, crushed gond, and cardamom powder. Mix well so that everything is well combined.Switch off the flame and let the mixture cool for a little while. Then add powdered jaggery and mix well. This way, jaggery does not dissolve, and the consistency remains smooth.While the mixture is still warm, take small portions of the mixture to shape round pinnis with the help of your palms.The best time to eat urad dal pinnis is in the morning with a glass of warm milk or as a mid-day snack in winter. Pinni releases energy slowly, keeps the body warm, and is very good for giving strength and stamina on cold days. Thanks to urad dal and ghee, pinnis are rich in healthy fats, protein, and iron, making them especially beneficial in winter diets when the body needs extra nourishment.Pinnis can be stored at room temperature in an airtight container. They stay fresh for up to 2–3 weeks and taste even better as flavours settle.