Serving : 10, 2 inch pinnis
- Amaranth flour : 35 gm
- Buckwheat flour : 35 gm
- Water chest nut flour : 30 gm
- Milk : 3 tbsp
- Powdered sugar : 50 gm
- Ghee : 4 tbsp
- Cashews : 6 to 7
- Almonds : 6 to 7
- Raisins : 8 to 10
Heat ghee in a pan. Add all the flours & roast well on medium low flame for 6-8 minutes or until you can smell the delicious aroma of ghee. Roasting the flour is very important. So make sure you roast them properly until the raw smell goes away.
Add milk slowly & keep stirring, at no point leave the mixture unattended as it can burn.
Take the mixture off the flame and let it cool down for a few minutes. Stir in sugar and mix until well incorporated. After dry nuts and sugar are added, the mixture will come together like a ball of dough.
You can also add unsalted pistachio & unsalted pumpkin seed if you wish to make it more healthy. Now mix everything together & shape it like a round ball. Repeat the process with the rest of the mixture and form the pinnis.