aate ki pinni recipe | atta pinni recipe | aate ke ladoo | aate ka laddu

aate ki pinni recipe | atta pinni recipe | aate ke ladoo | aate ka laddu with detailed photo and video recipe. an easy and healthy laddu recipe made with wheat flour, gond, sugar and clarified butter. the dessert mainly hails from the north indian cuisine or particularly from the punjabi house but widely accepted in india. it can be made for any festival celebrations or occasions, but also as a snack or as a simple dessert after the meal.
atta pinni recipeaate ki pinni recipe | atta pinni recipe | aate ke ladoo | aate ka laddu with step by step photo and video recipe. laddu recipes or ladoo sweet is generic dessert from the indian cuisine. there many ways and many types of laddu made with different ingredients and combination of ingredients. each ladoo makes it a unique and tasty laddu which is made on different occasions. one such simple and tasty laddu recipe is aate ki pinni known for its healthy aspects.

i am not a huge fan of laddu recipes and i generally avoid having it as a part of the meal. i find it too filling and also too sweet as dessert. particularly the motichoor ladoo, besan ladoo or even the boondi laddu. having said that i have a special preference for the wheat-based sweets and desserts. and the aate ki pinni recipe or aate ka laddu is one such dessert recipe. in addition, the wheat pinni laddu consists of gond particles which makes it even tastier and also pleasant experience while consuming it. moreover, i personally like the combination of wheat and ghee which make any dessert flavorful. in other words, this recipe is very similar to the panjiri, but only in balls shape.

aate ki pinni recipe

anyway, i would like to add some of the tips, suggestions and variations for a perfect aate ki pinni recipe. firstly, i have made these laddu’s using sugar for the sweetness. the same laddu’s can be made with powdered jaggery with the same quantity. adding jaggery would be healthy option but the laddu’s may have dark in colour. secondly, adding goond or edible gum is not mandatory and can be skipped if you do not have access to it. however, adding it not only improves the taste but also acts as an energy bar. lastly, you may have to store it in a dry and cool place for better shelf life. also, i would heavily recommend using fresh and aromatic ghee for better result.

finally, i request you to visit my other detailed indian sweet recipes collection with this post of aate ki pinni recipe. it mainly includes recipes like aate ki barfi, aate ka halwa, thambittu, sabudana kheer, nankhatai, til chikki, carrot burfi, chikki, bread rasmalai, besan burfi. further to these i would like to highlight my other detailed recipes collection like,

aate ki pinni video recipe:

street food recipes

recipe card for aate ki pinni recipe:

atta pinni recipe

aate ki pinni recipe | atta pinni recipe | aate ke ladoo | aate ka laddu

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 12 ladoo
AUTHOR: Hebbars Kitchen
Course: sweet
Cuisine: punjabi
Print Recipe Pin Recipe
punjabi aate ki pinni recipe | atta pinni recipe | aate ke ladoo | aate ka laddu

Ingredients

  • 1 cup (225 gram) ghee / clarified butter
  • ¼ cup (50 gram) edible gum / gond
  • ¼ cup (45 gram) almond / badam
  • ¼ cup (45 gram) cashew / kaju
  • 2 tbsp (30 gram) raisins / kishmish
  • ½ cup (10 gram) makhana / lotus seed
  • cup (225 gram) wheat flour / atta
  • ¼ cup (15 gram) dry coconut / kopra, grated
  • ¼ cup (35 gram) muskmelon seeds / magaz
  • ½ tsp ginger powder
  • ¼ tsp cardamom powder
  • 1 cup (140 gram) powdered sugar

Instructions

  • firstly, in a pan take ¼ cup ghee and add ¼ cup edible gum (gond).
  • roast on low flame until the gond puffs up and turns crystal.
  • drain off over the plate and transfer to a bowl.
  • with the help of small cup, crush the gond to a coarse powder. keep aside.
  • in the same pan add ¼ cup almond, ¼ cup cashew and 2 tbsp raisins.
  • roast on low flame until nuts turn crunchy and golden brown.
  • cool completely, and transfer to a blender.
  • blend to a coarse powder by pulsing 3-4 times.
  • transfer the coarse dry fruit powder to the same bowl.
  • now in the same pan, roast ½ cup makhana until they turn golden and crisp.
  • blend to a coarse powder by pulsing 3-4 times.
  • transfer the makhane powder to the same bowl and mix well.
  • in a large kadai take ¾ cup ghee and roast 1½ cup wheat flour.
  • keep roasting on low flame by breaking lumps if present.
  • roast for 45 minutes or until it turns golden brown without burning.
  • transfer the roasted wheat flour to the same bowl and allow to cool completely.
  • in meanwhile dry roast ¼ cup dry coconut and ¼ cup muskmelon seeds.
  • roast until they turn crisp and golden.
  • transfer the roasted coconut and magaz into the same bowl along with ½ tsp ginger powder and ¼ tsp cardamom powder
  • mix well making sure everything is well combined.
  • once the mixture is come to room temperature add 1 cup powdered sugar.
  • mix well making sure everything is well combined.
  • do not over mix as the heat of hand will make sugar to melt.
  • take a small portion of the mixture and prepare ball-sized ladoo.
  • finally, enjoy aate ki pinni for a month when stored in an airtight container.
Did you try this recipe?Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen us in Instagram or Twitter
Subscribe to our Youtube ChannelClick here to Subscribe and stay updated with our latest video recipes

how to make atta pinni with step by step photo:

  1. firstly, in a pan take ¼ cup ghee and add ¼ cup edible gum (gond).
    aate ki pinni recipe
  2. roast on low flame until the gond puffs up and turns crystal.
    aate ki pinni recipe
  3. drain off over the plate and transfer to a bowl.
    aate ki pinni recipe
  4. with the help of small cup, crush the gond to a coarse powder. keep aside.
    aate ki pinni recipe
  5. in the same pan add ¼ cup almond, ¼ cup cashew and 2 tbsp raisins.
    aate ki pinni recipe
  6. roast on low flame until nuts turn crunchy and golden brown.
    atta pinni recipe
  7. cool completely, and transfer to a blender.
    atta pinni recipe
  8. blend to a coarse powder by pulsing 3-4 times.
    atta pinni recipe
  9. transfer the coarse dry fruit powder to the same bowl.
    atta pinni recipe
  10. now in the same pan, roast ½ cup makhana until they turn golden and crisp.
    atta pinni recipe
  11. blend to a coarse powder by pulsing 3-4 times.
    atta pinni recipe
  12. transfer the makhane powder to the same bowl and mix well.
    atta pinni recipe
  13. in a large kadai take ¾ cup ghee and roast 1½ cup wheat flour.
    aate ke ladoo
  14. keep roasting on low flame by breaking lumps if present.
    aate ka laddu
  15. roast for 45 minutes or until it turns golden brown without burning.
    aate ka laddu
  16. transfer the roasted wheat flour to the same bowl and allow to cool completely.
    aate ka laddu
  17. in meanwhile dry roast ¼ cup dry coconut and ¼ cup muskmelon seeds.
    aate ka laddu
  18. roast until they turn crisp and golden.
    aate ka laddu
  19. transfer the roasted coconut and magaz into the same bowl along with ½ tsp ginger powder and ¼ tsp cardamom powder.
    aate ki pinni recipe
  20. mix well making sure everything is well combined.
    aate ki pinni recipe
  21. once the mixture is come to room temperature add 1 cup powdered sugar.
    aate ki pinni recipe
  22. mix well making sure everything is well combined.
    aate ki pinni recipe
  23. do not over mix as the heat of hand will make sugar to melt.
    atta pinni recipe
  24. take a small portion of the mixture and prepare ball-sized ladoo.
    atta pinni recipe
  25. finally, enjoy aate ki pinni for a month when stored in an airtight container.
    aate ki pinni recipe

notes:

  • firstly, roast the dry fruits on low flame to prevent from burning.
  • also, add a variety of dry fruits to make ladoo healthy and nutritious.
  • additionally, along with wheat flour, you can also add suji to get a grainy texture.
  • finally, aate ki pinni recipe tastes great when a variety of dry fruits are added.

related articles