Dessert: Besan Pinni

July 16, 2026 4 Comments

THIS TRIGGERS MEMORIES OF HANDS — SHAPING AND MOLDING THESE LITTLE SWEET TREATS. 

I can still picture my grandmother sitting on a low stool in the kitchen, squeezing sugary dough balls in her wrinkled, shaking hand. Her pinnis were always exactly the same size and perfectly round — evidence of her years upon years of experience making these for her kids and eventually for us grandkids.

The pinni is the original protein ball — filled with nuts and plant-based protein. I love this recipe because it uses chickpea flour, which has protein and fiber. One thing to keep in mind is where you source the flour. If you are buying it from an Indian grocer, it’s likely made the traditional way from black chickpeas. But mainstream sources often use the white chickpea. I find it makes a difference. The traditionally made flour is heartier, so when you are heating it, it won’t burn as quickly. Also be careful with the pan you use. If using a Dutch oven, know that it retains a lot of heat and your chickpea flour could burn. Just watch it, and if it looks like it’s getting too hot and/or taking on too much color, simply pull the pan off the heat.

These treats are perfect linked up in a little box on road trips and stops along the way with a thermos of steaming chai. 

xoxo Anupy

Dessert: Besan Pinni

Makes: 15-20 small pinnis
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 20 minutes

Ingredients

• 1½ cups besan (gram or chickpea flour), sifted
• ½ cup ghee or vegetable oil, plus more if needed
• ½ cup raw, unsalted almonds, finely ground
• ¾ cup granulated or raw cane sugar, finely ground

Instructions

1. Place the besan in a heavy-bottomed 4-quart sauté pan over medium-high heat and dry-roast for 2–4 minutes, until lightly browned. Add the ghee and stir well.
2. Reduce the heat to medium-low and cook, stirring occasionally, for 45 minutes to 1 hour, until aromatic and fully cooked through.
3. Add the almonds and cook for 5 minutes. Remove from the heat, add the sugar, and stir until well combined.
4. Transfer to a large mixing bowl and let cool for about 10 minutes, until warm but cool enough to handle. If the mixture seems dry and does not bind, add a little more melted ghee, 1 teaspoon at a time.
5. Gather a handful of the mixture and squeeze and roll it into a smooth ball. Keep the mixture warm; if it cools too much, it will not bind well.
6. Continue forming balls until all the mixture is used. Let cool and firm slightly. Store in an airtight container in the refrigerator for up to 1 month or freeze for up to 3 months.

Notes

Instead of forming balls, you can store the mixture in a container and eat it with a spoon or sprinkle it over oatmeal.

[[ recipeID=recipe-2mr9o97w7, title=Dessert: Besan Pinni ]]

4 Responses

Leave a comment

Comments will be approved before showing up.

Also in Indian As Apple Pie Recipes