Punjabi Aate Ka Pinni with Cardamom - Lohri Special

Pinni, a traditional Punjabi sweet, is an integral part of the Lohri festival celebration, especially in the northern regions of India. Known for its rich flavors, this delectable sweet is made using whole wheat flour (aate), ghee, jaggery, and flavored with cardamom, making it a wholesome treat. 
For this Lohri celebration, elevate the flavor with Emperor Akbar Cardamom, bringing out a distinctive taste that is both soothing and indulgent.

Ingredients:
•    Whole wheat flour (aata) – 1 ½ cups
•    Ghee – ½ cup
•    Jaggery (grated) – 1 cup
•    Chopped nuts (cashews, almonds, and walnuts) – ½ cup
•    Cardamom (crushed) – 4-5 pods (crush fresh Emperor Akbar Cardamom)
•    Makhana (fox nuts) – ¼ cup (optional, but recommended)
•    Ginger powder – ½ tsp
•    Milk – ¼ cup (adjust as needed)
•    Desiccated coconut – 2 tbsp (optional)
•    Sugar – 2 tbsp (optional, depending on sweetness preference)

Recipe:
1.    Roast the Wheat Flour:
Heat a heavy-bottomed pan on medium flame and add the whole wheat flour (aata).
Roast the flour in ghee for about 8-10 minutes until it turns slightly golden and releases a pleasant nutty aroma. Stir constantly to avoid burning.

2.    Prepare the Sugar Syrup:
In a separate pan, heat the jaggery with a little water until it melts completely. Stir occasionally to prevent it from sticking to the bottom of the pan.
Once the jaggery is melted, add the milk and cook it on a low flame until it forms a slightly thick consistency. If you prefer your pinnis sweeter, you can add sugar at this point.

3.    Add Spices and Nuts:
In the same pan where you roasted the flour, add ghee and let it melt. Then, add the chopped nuts and Emperor Akbar Cardamom (crushed). Let the nuts lightly brown in the ghee.
Add the ginger powder and mix everything well.

4.    Combine Everything:
Now, slowly pour the melted jaggery syrup into the roasted flour and ghee mixture. Stir it continuously to avoid lumps.
Mix well and cook for 5 minutes until everything is combined nicely, and the mixture comes together. The consistency should be smooth and slightly thickened.

5.    Shape the Pinnis:
Let the mixture cool down slightly, just enough to handle it.
Once it is cool enough to touch, grease your hands with ghee and start shaping small balls (pinnis). You can make them as big or as small as you like.
Optionally, roll them in desiccated coconut for an added texture and flavor.

6.    Serve:
Your warm, fragrant Punjabi Aate Ka Pinni with Emperor Akbar Cardamom is ready to serve! Enjoy the taste of tradition and the warmth of Lohri with this irresistible treat.