How to make Atte ki Pinni
- Heat a tsp of ghee in a thick bottomed pan or skillet on a medium flame and roast the almonds for 2 minutes. Remove almonds from pan and set aside.
- Add the remaining ghee to the pan and heat. Add the wheat flour to the ghee.
- Roast the wheat flour, stirring continuously, until golden brown. The rich aroma of the roasting wheat flour will fill the house.
- Grate the khoya and add to the pan. Keep roasting for another 4 minutes. Add powdered sugar as well as cardamom powder to the mixture.
- Turn off the heat and remove the pan from flame. Add the almonds and raisins. Mix well.
- Cool the mixture for a few minutes till you can hold the mixture in hand comfortably.
- Take a tbsp of mixture in the palm of your hand. Squeeze the mixture tightly and then roll into a ball. Repeat the process and keep shaping more balls until the mixture is finished. The delicious Atte ki pinni are ready!
- Atte ki pinni gets its flavor from the ghee roasted wheat flour. Did you know that the wheat plant is a member of the grass family and was grown by humans almost 17,000 years ago? The early humans ate the wheat kernels raw after rubbing off the husks.
- The Roman goddess, Ceres, was regarded as the protector of grains. The name ‘cereal’ for grains, comes from the name of the goddess ‘Ceres’.