Punjabi Atta Pinni Recipe with A2 Ghee (Winter Ladoo)
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By the Faimly Farm Team · Prep 15 min · Cook 40 min · Makes about 15 · A Punjabi winter classic
Pinni is the beloved winter ladoo of Punjab — whole-wheat flour slow-roasted in generous pure ghee, sweetened with jaggery, and packed with nuts and gond (edible gum). Made in cold months and offered to guests through the season, it is hearty, warming, and unapologetically ghee-rich. Here is how to make traditional atta pinni.
Ingredients
- 2 cups whole wheat flour (atta)
- 3/4 cup A2 ghee (plus 2 tbsp for the gond)
- 3/4 cup jaggery (grated) or boora/powdered sugar
- 2 tbsp gond (edible gum), optional but traditional
- 1/4 cup almonds and cashews, chopped
- 2 tbsp melon seeds (magaz), optional
- 1/2 tsp cardamom powder
Method
1. Fry the gond: heat 2 tbsp A2 ghee and fry the gond on low until it puffs up and turns crisp; remove, cool, and lightly crush. Fry the nuts in the same ghee.
2. Roast the atta: in a heavy pan, heat the 3/4 cup ghee and add the wheat flour. Roast on low, stirring constantly, until it turns deep golden and intensely aromatic (25-30 minutes). This slow roast is the heart of pinni — do not rush it.
3. Cool slightly: let the roasted atta cool until just warm (so the jaggery does not melt to liquid).
4. Mix: add the jaggery, crushed gond, nuts, melon seeds, and cardamom to the warm atta and mix thoroughly.
5. Shape: while still warm, take portions and press firmly into round ladoos. If the mix is too dry to bind, add a little more warm ghee.
6. Set: let the pinni cool and firm up; store in an airtight jar.
Why Ghee Is Essential Here
Pinni depends on generous pure ghee for two things: roasting the atta to its deep, nutty flavour, and binding the ladoos together. Skimping on ghee gives dry, crumbly pinni. Genuine A2 ghee gives the rich aroma and texture that make it a winter favourite.
The Faimly Farm Tip
Roast the atta in generous pure A2 ghee for the best flavour. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is pinni?
Pinni is a Punjabi winter ladoo made from whole-wheat flour roasted in generous ghee, sweetened with jaggery, and packed with nuts and gond (edible gum).
Why roast the atta so long?
Slow roasting the wheat flour in ghee develops the deep, nutty flavour and aroma that define pinni; rushing it gives a raw, flat taste.
What is gond and is it needed?
Gond is edible gum, fried in ghee until crisp; it is traditional in winter pinni and adds texture, but can be left out.
Why is my pinni not binding?
The mix is likely too dry or too cool. Add a little more warm ghee and shape while the mixture is still warm.
Which ghee is best for pinni?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic flavour and helps the ladoos bind.
Conclusion
Pinni is Punjab's warming winter treat — deeply roasted atta, jaggery, nuts, and plenty of pure ghee pressed into hearty ladoos. Take your time with the roast, use generous A2 ghee, and you will have a traditional sweet that sees the whole family through the cold months.
Make warming winter pinni. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
