Oats Pinni

Instructions

1. In a pan, dry roast the rolled oats on low heat until they turn slightly golden and aromatic. Remove and let cool.
2. In the same pan, add ghee and chopped nuts, sautéing them for a couple of minutes until they are lightly toasted.
3. Add the grated jaggery and water to the pan, stirring until the jaggery melts completely.
4. Mix the roasted oats and cardamom powder into the jaggery mixture, stirring well to combine.
5. Once mixed, remove from heat and allow the mixture to cool slightly.
6. Grease your hands with a little ghee and shape the mixture into small round balls or pinnis.
7. Let them cool completely before serving.

Tips

• Store the pinnis in an airtight container for up to a week.
• You can adjust the sweetness by varying the amount of jaggery.