Punjabi Pinni Winter Energy Sweet Wheat Nut Ball

Method

1. 1

   Heat 4 tbsp ghee in a heavy pan. Add atta.

2. 2

   Roast on medium-low stirring continuously for 18 to 20 minutes until deep golden and smelling intensely nutty. Remove from heat.

3. 3

   If using gond: heat 1 tbsp ghee. Add gond pieces.

4. 4

   They will puff up dramatically in seconds. Remove and cool. Crush coarsely.

5. 5

   While the roasted flour is still warm add grated jaggery.

6. 6

   Mix well — the heat helps the jaggery integrate.

7. 7

   Add cardamom powder, ginger powder, crushed almonds, cashews, coconut and puffed gond if using.

8. 8

   Add 3 tbsp liquid ghee. Mix until the mixture comes together and holds shape when pressed.

9. 9

   Shape into golf-ball sized rounds. Press firmly.

10. 10

    Refrigerate 20 minutes to firm. Store for up to 3 weeks.