Panjiri and Pinni Recipe: Punjabi Winter Atta Sweets, One Mix Two Ways
CHAKKI PEESINGAsk anyone who grew up in a Punjabi home about winter and they will mention a steel dabba of panjiri or a plate of pinnis. Both are made from the same mix: whole wheat atta slowly roasted in ghee with dry fruits, makhana and a little sugar. The only difference is what happens at the end. Leave it loose and you have panjiri; press it with a little more ghee and you have pinni.
Quick answer: Roast 250 g whole wheat atta in 150 g ghee on low heat for 20–25 minutes until golden and fragrant. Separately fry gond, nuts and makhana in ghee and crush them. Cool the atta until warm, then mix in 150 g bura, cardamom, dry ginger and the crushed nuts. Serve it loose as panjiri, or add 2–3 tbsp warm ghee and press into pinnis. This makes about 700 g, or 20 pinnis.
| Prep | Cooking | Cooling | Makes |
|---|---|---|---|
| 15 minutes | 35 minutes | 20 minutes | About 700 g panjiri or 20 pinnis |
Panjiri vs Pinni: What Is the Difference?
| Panjiri | Pinni | |
|---|---|---|
| Form | Loose, crumbly, grainy | Pressed into rounds or short cylinders |
| Ghee | Base amount | 2–3 tbsp extra warm ghee to bind |
| How it is eaten | By the spoonful, or in a small bowl | As a handheld sweet |
| Also made as | Prasad, including dhaniya panjiri for Janmashtami | Festive and gifting sweet |
Did you know? The word panjiri is linked to the Sanskrit panchajiraka, an old preparation. Panjiri is also the classic prasad of Krishna Janmashtami, especially in the Braj region, where a grain-free version is made with roasted coriander powder (source).
Ingredients
- 250 g MP Sharbati Atta or Khapli Atta
- 150 g A2 Desi Cow Ghee for roasting, plus about 3 tbsp for frying the nuts
- 2–3 tbsp extra warm ghee (only for pinni)
- 30 g gond (edible gum), optional
- 30 g makhana
- 50 g almonds and 30 g cashews
- 2 tbsp melon seeds (magaz)
- 2 tbsp desiccated coconut
- 150 g bura or powdered khand
- 1 tsp green cardamom powder
- ½ tsp saunth (dry ginger powder)
How to Make Panjiri and Pinni: Step by Step
- Fry the gond. Heat 3 tbsp ghee and fry the gond in small batches until it puffs and turns white. Remove and crush.
- Fry the nuts and makhana. In the same ghee, fry the almonds, cashews, makhana and melon seeds for 2–3 minutes until lightly golden. Cool and crush them coarsely, or pulse briefly in a mixer.
- Roast the atta. Add 150 g ghee and the atta to the kadhai. Roast on low heat, stirring continuously, for 20–25 minutes. It is ready when it turns golden brown, smells like baked biscuits and becomes loose and flowing.
- Add coconut and spices. Stir in the coconut, cardamom and saunth for the last 2 minutes, then switch off the heat.
- Cool, then sweeten. Spread on a plate and cool for 15–20 minutes until warm. Mix in the bura and the crushed gond, nuts and makhana.
- For panjiri: Your panjiri is ready. Let it cool completely and store.
- For pinni: Add 2–3 tbsp warm ghee and mix. While the mixture is still warm, press about 2 tbsp at a time in your fist into an oval or a round.
Problems and Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Raw atta taste | Under-roasted | Roast until golden brown and nutty; do not rush on high heat |
| Pinnis crumble | Not enough ghee, or mixture too cold | Add warm ghee and press while the mixture is still warm |
| Too sticky | Sugar added while hot | Spread out, cool and add a spoonful of roasted atta |
| Gond chewy | Not fully puffed | Fry in smaller batches until white and crisp |
Dhaniya Panjiri for Janmashtami
For a grain-free prasad, dry-roast 100 g coriander powder in 2 tbsp ghee on very low heat for 4–5 minutes until fragrant. Cool, then mix in 50 g bura, 2 tbsp chopped almonds, 2 tbsp makhana (roasted and crushed) and 1 tbsp desiccated coconut.
How Long Do Panjiri and Pinni Last?
Stored in a dry, airtight container at room temperature, both keep for about a month in winter (source). Always use a dry spoon. They are rich in ghee and sugar, so a small bowl of panjiri or one pinni is a sensible portion.
Freshness tip: Whole wheat atta contains the germ, which has natural oils. Freshly milled atta gives panjiri a sweeter, toastier taste and helps it stay fresh for the full month.
Frequently Asked Questions
What is the difference between panjiri and pinni?
They use the same mix. Panjiri is left loose and crumbly; pinni gets a little more warm ghee and is pressed into rounds.
How long should atta be roasted for panjiri?
About 20–25 minutes on low heat for 250 g, until golden brown and fragrant.
Can I make panjiri without gond?
Yes. Gond is traditional but optional. Add a little more makhana or nuts for crunch.
Can I use jaggery instead of sugar?
Yes. Use powdered jaggery and add it only after the atta has cooled to warm, or it will melt and clump.
How long does panjiri last?
About a month in an airtight container at room temperature in winter.
What is dhaniya panjiri?
A grain-free panjiri made from roasted coriander powder, sugar and dry fruits, traditionally offered as prasad on Janmashtami.
Roast Your Panjiri in Fresh Atta
Chakki Peesing MP Sharbati Atta is stone-ground fresh every day in small batches. For a nuttier panjiri, try Khapli Atta. Also try our gond ke laddu.
Contains wheat (gluten), dairy (ghee) and tree nuts.