Method 1. Roast the Flour 1. Heat a heavy‑bottomed pan and add ghee. 2. Once melted, add whole wheat flour and roast on medium heat. 3. Stir continuously until the flour turns golden brown and gives a nutty aroma (about 10–15 min). 2. Add Khoya and Dry Fruits 1. If using khoya, add it now and cook for 3–4 minutes until it blends with the roasted flour. 2. Add chopped almonds, cashews, dry coconut, and edible gum (gond). Stir well. 3. Sweeten and Flavor 1. Turn off the heat and let the mixture cool slightly. 2. Add powdered jaggery or sugar and cardamom powder, and mix thoroughly. 3. If the mixture seems dry, add a little warm ghee to help bind it. 4. Shape the Pinni 1. Take small portions of the mixture and roll into round balls or flatten slightly with your palms. 2. Let them cool completely and store in an airtight container.

Method 1. Roast the Flour 1. Heat a heavy‑bottomed pan and add ghee. 2. Once melted, add whole wheat flour and roast on medium heat. 3. Stir continuously until the flour turns golden brown and gives a nutty aroma (about 10–15 min). 2. Add Khoya and Dry Fruits 1. If using khoya, add it now and cook for 3–4 minutes until it blends with the roasted flour. 2. Add chopped almonds, cashews, dry coconut, and edible gum (gond). Stir well. 3. Sweeten and Flavor 1. Turn off the heat and let the mixture cool slightly. 2. Add powdered jaggery or sugar and cardamom powder, and mix thoroughly. 3. If the mixture seems dry, add a little warm ghee to help bind it. 4. Shape the Pinni 1. Take small portions of the mixture and roll into round balls or flatten slightly with your palms. 2. Let them cool completely and store in an airtight container.