Roasted flaxseeds ground with wheat flour roasted in ghee, mixed with jaggery, dry ginger and cardamom — shaped into balls and eaten during winter for warmth and energy. An ancient Haryanvi preparation now recognised for its nutritional value.
Ingredients
1 cup flaxseeds (alsi — also called linseed, available at grocery stores)
1 cup wheat flour
1/2 cup ghee
1/2 cup jaggery — finely grated
1/4 tsp dry ginger powder (sonth)
1/4 tsp cardamom powder
2 tbsp almonds — finely chopped
2 tbsp cashews — finely chopped
Method
Roast the flaxseeds: Place 1 cup flaxseeds in a dry pan on medium-low heat. Roast stirring continuously for 3 to 4 minutes until they begin to pop and smell nutty. Do not over-roast — they burn quickly. Remove immediately. Cool completely.
Grind the flaxseeds coarsely: Place the cooled roasted flaxseeds in a mixer. Grind for 5 seconds — just long enough to break most of them. You want a coarse, slightly powdery mix with some whole seeds remaining. Over-grinding releases the oil and makes them paste-like.
Roast wheat flour in ghee: In a wide heavy pan melt 1/2 cup ghee. Add 1 cup wheat flour. Stir continuously on low heat for 15 to 18 minutes until the flour turns golden-brown and smells deeply nutty and roasted. Do not stop stirring.
Add the ground flaxseeds: Add the coarsely ground flaxseeds to the roasting flour in the pan. Stir together for 1 to 2 more minutes on low heat.
Add dry ginger and cardamom: Add dry ginger powder and cardamom powder. Stir 30 seconds.
Remove from heat: Take the pan completely off the heat. Let cool for 5 to 8 minutes until the mixture is warm but not burning hot.
Add jaggery and nuts: Add the finely grated jaggery, chopped almonds and cashews. Mix vigorously with a spoon until the jaggery melds into the warm flour-flaxseed mixture.
Shape into balls while warm: Take 2 tablespoons of the mixture and press firmly between palms, rolling into a smooth ball. Work quickly while the mixture is warm and pliable. If the mixture crumbles too much, add 1 tsp warm ghee and mix again.
Shape all the pinni.
Cool and store: Cool completely. Store in an airtight container. Keeps at room temperature for 3 to 4 weeks.
Note: Alsi Ki Pinni is the traditional winter energy food of Haryana — made specifically in the cold months of November to February. Flaxseeds (alsi) are one of the plant sources of omega-3 fatty acids and lignans, and their warming properties in winter are well-established. This preparation is given to women after childbirth, to children during winter and to elderly people who need sustained warmth and energy. It is now gaining recognition beyond Haryana as awareness of flaxseed nutrition grows.