Diwali Special Pinni Recipe With Biscoff And Cadbury Cocoa Powder Recipe

Directions

Heat ghee in a pan or kadai over low-to-medium heat. Add the whole wheat flour and roast continuously until it turns fragrant and deep golden brown.

Add the crumbled khoya and chopped dry fruits directly into the hot flour.

Mix well and cook for 2–3 minutes so the khoya softens and blends into the roasted flour mixture.

Turn off the gas stove and move the pan off the heat. Let the mixture cool down slightly until it is comfortable to handle. Add the powdered sugar & Cadbury cocoa powder.

Add Biscoff spread into the cooked flour mixture. Mix it well. This will help to bind the pinni.

Take small portions in your hands and roll/press them firmly to shape into pinnis or laddu.

Garnish with a little Biscoff spread and enjoy.

Store the pinnis in an airtight container at room temperature. Because this recipe includes khoya, they taste best within 10 to 12 days. (Without khoya, pure atta pinnis last up to a month).