Pinni

In a Punjabi household, winter does not arrive with a drop in temperature but by the making of pinni's. That is the real announcement of the season, especially in rural areas where people start necessary arrangements almost immediately.

Making Pinnis is never a one-person job, so most family members take part in it. I still remember being at my aunt’s house during those days. The kitchen would be full, not just with the aroma of pinni's but with people, talking, laughing and giving suggestions. It felt vibrant and full of life.

Once the pinni's are ready, they do not stay inside one home. Freshly made pinni's are sent to neighbours and shared with relatives, especially with those living in the city, where winter truly begins when a carefully packed box arrives from the village. The moment that box is opened, it is felt as if a part of the village has travelled all the way to the doorstep. It becomes more meaningful when it is brought from a mother's home to her married daughter, which is a quiet way of saying that we are thinking of you.

But why are Pinnis made in winter? The answer lies in the cold season of Punjab itself. As we all know, winters in this region are intense because of chilly mornings and long, cold nights. The rich ingredients in Pinnis turn them into an ideal food for coping with the harsh weather, as they provide warmth to the body.

So, it is not wrong to say that pinni's are an integral part of Punjabi cuisine. Punjab is a fertile province which is famous for its wheat fields, sugarcane crops, dairy farms and a variety of nuts. So, pinni's are cooked from what the land gives, and, therefore, they are accessible in the countryside of Punjab, making them feel natural too.

The recipe for pinni may vary from family to family, but the most common, or you can say, the general recipe remains almost the same. First of all, the whole wheat flour is roasted slowly in desi ghee until it turns golden brown, and gives off a distinct scent. This step requires patience because the final taste depends on how properly the flour is browned.

Once the flour reaches the right colour, jaggery is added, and this gives pinni its sweetness. After that, a mixture of nuts and dry fruits such as almonds, pistachios, cashews, walnuts and raisins is added to the warm mixture. Cardamom enhances the fragrance, and in some households, saffron or sesame seeds are also included to make them healthier.

The mixture is stirred until it becomes soft and thick. While it is still warm, it is shaped by hand into round balls. As they cool, the pinnis become firm, which makes them easy to store and enjoy throughout the season.

Furthermore, this culinary tradition is valued by the community as its importance lies in its nutritional value. Traditionally, Punjabi food has been prepared in a way that provides energy. Pinni is rich in nutrients due to its ingredients such as whole wheat, ghee, jaggery and nuts. It provides healthy fats, carbohydrates, iron and other essential minerals.

In many Punjabi families, pinnis are given to newly delivered mothers to help them regain strength. Lactating women are encouraged to eat them as they are believed to support recovery. Farmers and labourers, who wake up early and work long hours in cold weather, benefit from them. Even children and elders are offered pinni's in winter to maintain their health. So, it is fair to say that pinni's are considered healthy snacks for a reason.

Pinni also plays a crucial role in social gatherings. During winter weddings, family get-togethers and village visits, it is prepared in large quantities. In Punjabi culture, food is rarely just about eating; it is about relationships. Offering pinni's to guests is a sign of warmth and generosity, and they are often served with tea or warm milk, which makes it a welcoming and affectionate gesture.

For me, pinni is home itself. Whenever I hear its name, I am instantly taken back to my village, my home. Maybe that is why I feel such a deep connection when I think about Punjabi soldiers during World War I. Nearly 1.5 million soldiers were sent to fight in the cold trenches of France and Belgium. They were far away from their land and even from the simple taste of pinni. In that freezing winter, they missed it deeply.

The authorities in London who were looking after them arranged pinni's for them because the soldiers requested the British government. And, it was kind of surprising that a traditional sweet travelled so far during wartime. For those soldiers, it was not just food, but it was the peaceful comfort that only home can give. Therefore, the homesickness of those Punjabi soldiers felt very real to me. I find myself relating to that longing for home. And somehow, knowing this makes pinni feel even more precious to me.

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By Fatema Fakhar