Pinni

Method

1. 1 Fry peach resin in hot ghee until it puffs up like popcorn, then remove and coarsely grind it.
2. 2 The puffed peach resin is what gives the fried dough its crispy, porous texture; without it, it would just be roasted flour.
3. 3 Grind the urad beans into a powder and then roast them with the flour in ghee for 22 minutes.
4. 4 Mix the grated palm sugar into the warm dough until the sugar melts and becomes sticky.
5. 5 Mix in the crushed peach resin, almonds, walnuts, and cardamom.
6. 6 Press the mixture into a 3 cm thick tray, let it cool for 3 hours, and then cut it into squares.