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Atte ki Pinni

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Adjust Servings:
2 cups whole wheat flour or atta
¾ cup ghee or clarified butter
1 cup sugar— powdered
½ cup almonds — sliced
¼ cup raisins
¼ tsp cardamom powder
¼ cup khoya or evaporated milk

Nutritional information

239.75 g
43.32 g
145.32 g
1196 mg
369 mg

Atte ki Pinni

  • Veg
  • 45 mins
  • Serves 4
  • Easy


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’.
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