Rice Pinni Recipe | Chawal ki Pinni Recipe | Rice Flour Laddu Recipe
Rice Flour Pinni, also known as Rice Flour Laddu, is a sweet/laddu you can prepare in two ways. You can either prepare sugar or jaggery rice laddus, but we will prepare both of them. So, let's get started!
Ingredients for Rice Pinni
Rice Flour - 1 Cup (150 grams)
Full Cream Milk - 1/2 Litre
Desiccated Coconut - 1/2 Cup
Desi Ghee - 1/4 Cup (60 grams)
Green Cardamom - 1/2 tsp, coarsely ground
Almond Flakes - 2 tbsp
Pistachio Flakes - 2 tbsp
Raisin - 2 tbsp, chopped
Tagar/Boora - 1/2 Cup (75 grams)
Jaggery - 1/2 cup (80 grams)
How to prepare rice pinni?
Add a cup full of rice flour to a Kadai and roast it over medium heat while stirring every so often. On the other hand, boil 1/2 liter of full-cream milk over medium heat.
Roast the rice flour over medium flame till the mixture becomes fragrant. After a boil in the milk, stir the milk frequently and simmer till it becomes dense.
Once the rice flour turns aromatic, add 1/2 cup of desiccated coconut and roast it together with rice flour for 2 minutes. Scrape off the malai from the Kadai sides and simmer till it becomes denser.
Rice flour and desiccated coconut are well-roasted. So, turn off the flame and stir the mixture for a few minutes as the Kadai is still hot. Add 4 tbsp of ghee to the mixture and mix well.
Mix thickened milk to the rice flour once it attains rabadi like consistency. Add 1/2 tsp of coarsely crushed cardamom powder, 2 tbsp of almond flakes, 2 tbsp of pistachios flakes, 2 tbsp of chopped raisins to the rice flour, and mix well.
Alternative: You can add chironji, cashews and add more or less of any dry fruit you like or dislike.
Now, divide the mixture into two portions; one half for sugar pinni and the other for jaggery pinni.
Sugar Rice Pinni:
Take one half of the rice flour and mix 1/2 cup of tagar/boora. Bind the mixture into laddoos (size will be as you please). Similarly, prepare all the sugar rice pinni.
Jaggery Rice Pinni:
Add less than 1/2 cup of jaggery chunks and 2 tbsp of water to a pan and melt the jaggery over low-medium heat. Once the jaggery melts, and you can foam in it, turn the flame low and simmer till the syrup attains one-string consistency.
To check, pour the syrup back into the Kadai and see if the last drop falls like a wire/thread. Or take the syrup between your thumb and forefinger, stick, and move them apart to see if a thread forms.
When the syrup is ready, pour it through a sieve into the remaining half rice flour mixture and mix well. Shape the rice flour mixture into laddoos.
Both Sugar and Jaggery Rice Flour Pinni are ready to be served. These laddoos have a melt in the mouth texture. Prepare these laddoos and enjoy them for 15 days (without refrigerating) or a month (when refrigerated).
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