Semolina & Khoya Pinni
Ingredients
• 500 g fine semolina (suji)
• 300 g fine sugar (castor sugar)
• 350 g mava (khoya)
• 200 g ghee or unsalted butter
• 1 tsp cardamom powder or ½ tsp nutmeg powder
• 50 g sliced almonds or any other nuts
• Few sliced almonds and pistachios for decoration
• 30 g raisins
• ¼ cup milk for binding the pinni
Preparation
• On a medium flame, heat the ghee in a wok or fry pan. Add semolina and roast for around 10 to 15 minutes till light brown, leave it to cool.
• In the meantime, grate khoya on the smaller side of the grater (to get fine shreds).
• When semolina is still warm, add sugar, cardamom powder, grated mava, and sliced almonds, and mix well.
• When this mixture is still warm, sprinkle some milk and give it a long shape of pinni. You can use a cookie cutter to give any desired shape.
• If mixture is cold while making the pinnis, it can be warmed up in the microwave for one minute.
• You can make around 30 pinnis, depending on the size you chose to make. Leave them to cool and settle.
