GOND - 1/4 CUP
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 bow
with the help of small cup, crush the gond to a coarse powder. keep aside.
RAISINS - 2 TBSP
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.
MAKHANA - HALF CUP
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
WHEAT FLOUR - 1.5 CUP
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.
MAGAJ - 1/4 CUP
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
do not over mix as the heat of hand will make sugar to melt.
AATE KI PINNI
take a small portion of the mixture and prepare ball-sized ladoo
READY TO EAT
finally, enjoy aate ki pinni for a month when stored in an airtight container.