A rich, energy-dense sweet packed with healthy fats, protein, and nutrients to support breastfeeding mothers.
Ingredients
- Whole wheat flour (atta) – 1 cup
- Ghee – ½ cup
- Sugar – ½ cup (or adjust to taste)
- Khoa (mawa) – ¼ cup, grated
- Raisins – 2 tbsp
- Mixed nuts (almonds, cashews, pistachios) – 2 tbsp, chopped
Preparation
- Heat ¼ cup ghee in a heavy-bottomed pan on low-medium heat.
- Add whole wheat flour and roast, stirring continuously, until it turns golden brown and releases a nutty aroma (about 8–10 minutes).
- Lower the heat and add sugar and grated khoa. Mix well.
- Cook for 2–3 minutes, ensuring the sugar melts and combines with the mixtur
- Add the remaining ghee, chopped nuts, and raisins. Mix thoroughly to form a smooth, slightly sticky mixture.
- Remove from heat and let it cool slightly until it can be handled.
- Shape into small round balls or oval shapes with greased hands.
- Let the pinnis cool completely. Store in an airtight container at room temperature for 7–10 days.
Benefits
- Energy-Dense: Ghee, sugar, and nuts provide quick and sustained energy.
- Protein & Calcium: Khoa and nuts support milk production and bone health.
- Iron & Vitamins: Nuts and wheat flour help replenish nutrients postpartum.
- Easy & Traditional: Ready-to-eat, convenient for busy mothers.