Name: Masala Whole Wheat Laddu/Pinni ke Ladoo: recipe by Shri Kripa at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: Whole wheat flour – 3 cups; Ghee – 1 ¼ to 1 ½ cups; Almond- ½ cup; Pista – ½ cup; Desiccated coconut – ½ cup; Sugar – 1 ½ cup (powdered); Jaggery – ¼ cup (powdered); For Masala:; Fennel – 1 tea spoon; Black pepper – 1 tea spoon; cardamom – 1 tea spoon; Ginger powder – ¼ tea spoon; Salt – ¼ tea spoon; Edible gum – 30 - 50 grams.

ABOUT Masala Whole Wheat Laddu/Pinni ke Ladoo: RECIPE

Masala whole wheat laddu’s are pure bliss!!!! I had some apprehension before tasting this mainly because, I couldn’t imagine the taste of laddu’s with fennel, pepper etc.! These beauties are originally from Punjab and known as Pinni ke ladoo. This recipe is from my friend and according to her; each family has their own style of preparation of Pinni and is a must for winter months. I have prepared according to our taste and availability of the ingredients in my pantry.

Ingredients Serving: 10

Whole wheat flour – 3 cups
Ghee – 1 ¼ to 1 ½ cups
Almond- ½ cup
Pista – ½ cup
Desiccated coconut – ½ cup
Sugar – 1 ½ cup (powdered)
Jaggery – ¼ cup (powdered)
For Masala:
Fennel – 1 tea spoon
Black pepper – 1 tea spoon
cardamom – 1 tea spoon
Ginger powder – ¼ tea spoon
Salt – ¼ tea spoon
Edible gum – 30 - 50 grams.

Instructions

Dry roast almond and Pista, cool, powder it and keep aside.
Dry roast desiccated coconut for 2minutes, to increase its fragrance.
Powder masala ingredients in a small mixer jar. No need to roast this.
Put 1 tsp of ghee, fry edible gum in a hot ghee until it puffs and becomes transparent.
Cool it and powder in a mixer jar.
Take one thick bottomed kadai, add one cup of ghee and roast whole wheat in a very low fire, until it becomes light brown and sandy in texture.
Switch off the gas. Add in edible gum, sugar powder, jaggery powder, masala powder, salt, coconut, dry fruits powder etc.
Mix everything together, try to make roundels. If you are able to bind it together, well you can proceed to make laddu’s.
If it breaks while binding, add little by little hot ghee and mix, and then make the roundels.
Cool completely before storing it in an air tight container.

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