1. Melt ghee in a heavy pan.

2. Add, flour and cook on med/low flame.

3. Stir continuously, till med. brown.

4. When aroma exudes, and properly browned, take off fire.

5. Spread in a large plate.

6. Cool till a shade above room temperature.

7. Sprinkle cardamom powder and sugar.

8. Mix well. Sprinkle milk.

9. Mix again and form tight fist shaped pinnies.

10. This is done by taking some mixture and pressing in the fist.

Shelflife: 2 weeks or more

Note:

The name pinnie (pindi) comes from its fist shape with the finger markings. You may add chopped nuts like almonds, etc. if you like. Variations: Urad pinnies may be made by using urad dal flour instead of wheatflour. Also add 100 gms. khoya.