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Query from: Surgeet Kaur Gulati, United Kingdom, 03/18/09
Topic: COOKING      Submitted on: Ammas.com
Subject: making pinnis with panjiri containing less ghee

I am a health conscious person. whenever i make panjiri, i use almost 1/3 amount of ghee as compared to standard recipe. While rolling into balls i use a little condensed milk but pinnis become hard after cooling (they r fine while eating but don't break with hand). If i use normal milk in stead of condensed one, will pinnis become harder or softer? what else can i use wihtout adding more ghee?

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Response from: M Parvati,   
Council Member on Ask Agent
Source: This information comes from my own knowledge.
Surgeet,

I make a lot of low fat dishes for medical/health reasons for the family.

In many of the dishes, I've found olive oil and canola oil to be a good substitute for ghee. They both are monounsaturated fats (best ones for us).

In sweet dishes, it's better to add canola oil (does not add distinct flavor like olive oil). So, in your recipe, I would suggest to add the required amount of fat using canola oil. You can always add small amount of ghee for flavor.

Also, you can reduce more fat in your recipe using fat-free condensed milk or non-fat milk powder. You'll still get the flavor without the fat.

Hope this helps. Let me know if you have any more questions.

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Response from: harjinder chawla,   
Council Member on Ask Agent
Source: This information comes from my own knowledge.
if u are realy health concious,then u should try this recpie INGRDIENTS

1)Rosted channa(without salt)=300gm 2)khas khas=100gm(if u like) 3)Almonds=100gm 4)condensed milk(low fat) method grind all the ingrdients and mix with condens milk and with oily hand make the pinnis and enjoy it

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alsi ki pinni recipe :

250 gm alsi 250 gm atta or wholemeal flour 250 gm ghee 200 gm gur, pounded 100 gm almonds, pistachios and cashewnuts, coarsely pounded 40 gm raisins Dry roast the alsi in a karahi or wok and then coarsely grind in the dry grinder of a food processor. Keep aside. Dry roast the atta until brown and aromatic. Keep aside. Now heat up the ghee in the karahi, add the powdered gur. Once the two are hot and bubbling, add the atta and ground alsi. Mix together on low flame. Now add the nuts and raisins. Mix well and remove from heat. Allow mixture to cool down before shaping into small balls or pinnis. You may use the mix as such like panjiri. Incidentaaly, alsi or flaxseed or linseed is a very rich vegetarian source of omega3 fatty acids. So very healthy for kids and adults!

Panjiri recipe :

Ingredients: 1 kg whole wheat flour (gehun ka atta) 1 kg pure desi ghee 1/2 kg powdered sugar (boora) 250 gm finely ground edible gum raisin crystals (gondh) 25 gm powdered dried ginger powder (saunth) 100 gm puffed lotus seeds (makhane) 100 gm dried melon seeds, water melon seeds, pumpkin seeds (magaz) 50 gm powdered carom seeds (ajwain) 200 gm almonds (badaam) 200 gm cashew nuts (kaaju) 400 gm grated dried coconut 100 gm walnut (akhrot) 50 gm unsalted pistachio nuts (pista) 50 gm Flame-of-the-forest (kamarkas) - optional

Method: Heat 500 gm ghee in a heavy bottomed wok (kadhai) Fry all the dry fruits one by one - first almonds, then cashew nuts, walnuts, pistachio nuts, lotus seeds and lastly melon seeds till they turn golden brown. Remove and keep them aside separately. In the same ghee fry the kamarkas, keep them aside as well. Next roast grated coconut and keep it aside. Now, coarsely grind all the fried dry fruits, except melon seeds. Mix the dry fruits, roasted coconut and melon seeds together in a large pan and keep aside. Grind the kamarkas into fine powder and keep them aside separately. Heat the remaining ghee and roast flour over the medium heat till colour changes to golden brown and ghee starts separating from flour. Shift to a low flame. Now sprinkle powdered gum crystals to the roasted flour and keep stirring until the crystals puff up and the spluttering stops. Add powdered saunth and ajwain to roasted flour and stir the mixture properly. Turn off the flame. Keep on stirring the mixture for another 5-10 minutes. Add dry fruits, magaz, sugar and kamarkas to the roasted flour and mix well. Transfer the mixture in a large utensil or tray and let cool. Store the mixture in an air-tight container and enjoy everyday.

Tip: The recipe can also be made with Sooji instead of whole wheat flour. For variety, cook 2 tablespoons of Panjiri in water or milk till it thickens. This makes a delicious halwa.

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Response from: usha gurnani,   
Council Member on Ammas.com
Source: http://www.punjabi-recipes.com/reci…
Atta Pinni Ingredients: 250 gms. Atta (Wholemeal wheat) 250 gms Desi Ghee ( Pure Ghee) 1/2 tsp. choti Elayichi Powder (cardamom powder) 3 tbsp. milk 250 gms. Powdered sugar 4 tablespoons almonds, pistachios cut into small pieces Cashew nuts whole 20 Instructions: 1. Take a thick bottomed pan and heat all the ghee in it. 2. Add flour, and keep on stirring continuosly. Keep the heat on low. 3. When flour is evenly browned and aromatic, add the sugar and stir for a minute. 4.Remove the pan from the heat. 5. Add the almonds, cardamom powder and pistachios. 6. Spread contents of pan into plate, allow to cool. 7 Shape into equal pingpong ball sized balls and take one cashew and stick it on one side.. 8. Let the pinnis cool down completely before storing in airtight boxes.

Try the above recipe

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Response from: PUNDALIK ADKAR,   
Registered Member on Ammas.com
Source: This information comes from my own knowledge.
Use daldaa, as daldaa will make it soft

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Response from: suniti vyas,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
Hey Surgeet,

Try adding curd. It is more helthy and at the same time your pinnis will be very soft.

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Response from: gayathri nagarajanZs,   
Council Member on Ammas.com
Source: This information comes from my own knowledge.
u can use normal milk

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