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Ingredient
Flax seeds jaggery Pinni
Introduce
Ingredient
-1/2 cup
Flax seeds
1 cup
Ragi flour - -
200 gm
Desi ghee -
1/2 cup
Green moong. Dal-
1 cup
Jaggery -
100 gms
Cashews -
100 gms
Almonds -
1 table spoon
Pistachios -
1 table spoon
Raisins -
100 gms
Gond -
Cooking instructions
* Step 1
Put the alsi and moong dal in a dry pan and roast. Now grind it in a mixer, but do not over grind it.
* Step 2
Roast the ragi flour in ghee until leaves the fragrance. Take it out in a separate bowl.
Break the gond and roast it in the ghee. The gond will rise up. Fry it until it turns brown and take it out in a separate bowl. Press them with a roller on a plate and grind it.
* Step 3
Chop the cashews, almonds and pistachios.
Put jaggery (250 gms.) in the water (1 1/4 cup) in a pan. Stir the mixture till the dissolves completely into the water. Test the syrup by putting it between your forefinger and thumb. If the syrup leaves a string while parting the two, then it means the syrup is ready. Turn off the flame.
* Step 4
Put roasted flour, roasted alsi, chopped nuts, gond into it and mix well. Let the mixture cool down a little. Take out a small portion of the mixture equal to the size of a lemon. Prepare pinni from the whole mixture giving it shape.
* Step 5
Alsi pinni is ready. Store the pinni in an air-tight container, that can be consumed for over one month. Eat it everyday along with tea.
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