From Kanchan's Kitchen: Parul's Mom

Parul says that a lot of her childhood memories are linked to her mother, Kanchan's cooking. There was a special comfort and warmth attached to the aroma of the Atta Pinni prepared by her nana (maternal grandfather). Preparing it regularly became ritual in the household, which her mom continued efficiently. Pinnis were made especially during the winters when the family enjoyed them with their morning chai or as a pick me up during the evenings. They were also Parul's nutrition food during her pregnancy, and even her son relishes them now. Parul just got to know from Kanchan that she has prepared a new batch of Pinnis recently. So, the Pinnis are making rounds in Parul's maternal house even in the summers as not just Parul, but everyone in the family loves them. Parul adds that her mom usually makes a huge batch of roughly 50 pieces, which lasts for a long time as they are sparingly relished. Besides, they last for almost a month at room temperature. They are excellent for kids too.


Atta Pinni


Atta (wheat flour)- ½ kg

Ghee- ½ kg

Khoya- ½ kg

Brown sugar- ½ kg (Kanchan likes the texture of brown sugar, but regular sugar or jaggery can be used. The sweetness can be adjusted according to the palette.)

Cashew, Almond, Pistachio, Raisins- 200 gm (Total)


Heat the ghee in a shallow bottomed pan/kadhai.

Once the ghee is hot enough, add the atta. Simmer and stir for 20-25 minutes till the mixture turns brown.

Grate the khoya and add to the mixture. Keep mixing for another 2-3 minutes on low flame.

Bring the flame to a medium now and add the powdered sugar and the dry fruits as well.

Take the mixture off the flame.

The mixture should be mixed well to be good enough for becoming a dough.

Allow it to cool down (approx. 10 mins)

Once it is cooled down, make balls or as Punjabis call it- Pinnis. Store them in an airtight container

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