चावल के आटे की पिन्नियां -2 तरीके से । Chawal ki Pinni | Rice Laddo with jaggery | Akki Laddu Recipe

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar offers a lower glycemic index.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides healthier fats.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds are often more affordable and nutritious.

Take 1 full cup of rice flour and pour 1/2 liter milk in a Kadai.

Turn on the flame and keep it medium. Bring the milk to a boil.

Roast rice flour over medium heat while stirring until fragrant.

Stir the milk every so often, ensuring the spatula touches the bottom of the Kadai to prevent sticking.

Turn the flame to low to medium and let the milk thicken, stirring occasionally.

Once the rice flour is aromatic, turn the flame low and add 1/2 cup of desiccated coconut, roasting for 2 minutes.

Check the milk; it should have thickened within 5 minutes. Turn off the flame when it's thick but not dense like mawa.

Add the thickened milk to the roasted rice flour mixture.

Mix well to combine, ensuring a fresh mawa taste without adding actual mawa.

Add 1/2 tsp of coarsely crushed cardamom powder, 2 tbsp of almond flakes, 2 tbsp of pistachio flakes, and 2 tbsp of chopped raisins to the mixture.

Divide the mixture equally; cover one half and prepare ladoos from the other half.

For sugar pinni, take 1/2 cup of tagar (boora) and mix it into the half mixture until well combined.

Bind the mixture into ladoo shapes as desired.

For jaggery pinni, melt less than 1/2 cup of jaggery with 2 tbsp of water over low-medium heat until it reaches one-string consistency.

Once ready, turn off the flame and mix the jaggery syrup into the other half of the mixture.

Use your hands to mix well until everything is combined and golden in color.

Bind the jaggery mixture into ladoo shapes as well.

Both types of rice flour pinni are now ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens