PREPARATION

1. Take a pan, add 60 grams cashews, 60 grams almonds, 40 grams pistachios, 30 grams pumpkin seeds and dry roast for 3 - 5 minutes on medium heat.
2. Remove it from heat and transfer this into a blender and blend it well. Keep aside.
3. Take a another pan, add 30 grams lotus seeds and dry roast for 2 - 3 minutes.
4. Heat 1 tablespoon ghee in a pan, add 30 grams edible gum and mix it well.
5. Cook for 3 - 5 minutes on medium heat.
6. Remove it from heat and transfer this into a blender, add roasted lotus seeds and blend it well. Keep aside.
7. Heat 250 milliliters ghee in a heavy skillet, add 350 grams wheat flour and mix it well.
8. Cook for 10 - 12 minutes on medium heat.
9. Add 50 grams gram flour and mix it well.
10. Cook for 12 - 15 minutes on medium heat.
11. Remove it from heat and transfer this into a bowl.
12. Add 200 grams khoa, 150 grams jaggery powder, blended lotus seeds mixture, blended nuts, 50 grams raisins, 1 teaspoon green cardamom powder, 1/2 teaspoon dry ginger powder and mix it well.
13. Take some mixture in your hands and shape it into a pinni.
14. Add a almonds slice on top of it.
15. Serve or store in an airtight container.