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Energize with Punjabi treat

Welcome to the Richmond News' new food column. On May 25, my Team Bodin teammate Jennifer May and I set up our bikes on stationary trainers in Olympic Village and made gluten-free bonbons as we pedaled to raise money for the Ride to Conquer Cancer.

Welcome to the Richmond News' new food column.

On May 25, my Team Bodin teammate Jennifer May and I set up our bikes on stationary trainers in Olympic Village and made gluten-free bonbons as we pedaled to raise money for the Ride to Conquer Cancer.

When I was first toying with the idea of making food, I tested my bonbons on my Culinary Arts students and the ones who tried them were pleasantly surprised by how much they liked the snacks studded with dried fruits and nuts. The cocoa and dark chocolate might have helped a bit.

When Gurdev Singh, one of my invaluable kitchen staff, saw us making the bonbons, she said they reminded her of a traditional Punjabi sweet called pinni. Pinni are usually prepared during winter and are typically served to a pregnant woman during her last trimester and postpartum. If a new mother is breast feeding, pinni gives her energy.

I was curious and asked Singh if she would like to make a batch. As she started making the ghee (a type of slowly clarified butter), several students asked her what she was doing. One student, who said that her grandmother makes them at home, happily jumped in to help, and before long we had a tray of pinni to sample and sell.

After one bite, I was hooked. Pinni have a delightfully nutty taste and a light, crumbly texture slightly reminiscent of browned butter shortbread with nuts. A pregnant colleague at school tried one and commented, "It was the perfect balance of sweet, savory and spice," and it reminded her of an almond Slovak-style cookie her grandma used to make.

The spices in my adaptation of Gurdev's recipe are ginger, fennel seed and green cardamom. Ginger is effective for treating nausea; furthermore, ginger, fennel seed, and cardamom all aid in digestion. The spice amounts are just recommendations.

I have a small coffee grinder for grinding spices. Just wipe clean after each use, and if needed, place a couple of tablespoons of raw rice or small pieces of stale bread in the machine and grind to remove any residual spices and their oils.

One can use store-bought ghee, but if you have the time, making it from scratch will yield the best flavour because the butter is cooked slowly on the stove, allowing it ample time to develop a sweet, nutty aroma.

PINNI (YIELD: ABOUT 80 PIECES)

Ingredients:

350 ml ghee (1 lb of unsalted butter)

1 cup flour (use sorghum flour for a gluten-free product)

1 Tbsp ground ginger

1 cup brown sugar, packed

1 cup flaxseed meal

2 Tbsp fennel seeds, finely ground 1 tsp green cardamom seeds, finely ground (from about six green cardamom pods, husks removed)

1/2 cup dried shredded coconut

3/4 cup organic raisins

2 cups whole raw almonds (or 1 cup of almonds and 1 cup of raw cashews) very finely ground in a food processor

1 cup raw sunflower seeds

1/4 tsp fine sea salt

Directions:

1. In a heavy-bottomed saucepan, heat ghee over medium heat until melted. Add flour and cook on medium-low heat, stirring constantly until it becomes fragrant and turns golden.

2. Add ground ginger and cook until fragrant. Add brown sugar and flaxseed meal and cook for two minutes, stirring constantly.

3. Add ground fennel and cardamom; stir well to combine.

4. Remove pan from heat and add coconut, raisins, ground almonds, sunflower seeds and salt, again stirring well. Taste and adjust seasonings to taste. Let mixture cool slightly.

5. Using a tiny scoop, scoop pinni mixture, firmly leveling the scoop against the inside of pan, dropping mixture into one hand and shape by tightly pressing the mixture into

balls. The mixture will be crumbly, but as it continues to cool, the balls will firm up. If you find your mixture too crumbly to form balls, add a bit more ghee.

6. Store in airtight containers in the refrigerator for up to two weeks.

(Adapted from Singh's pinni recipe)

Ghee

Ghee is a slowly clarified butter commonly used in South Asian cooking. When butter is cooked slowly to make ghee, the water evaporates and the protein solids harden, turn brown, and sink to the bottom, leaving behind a clarified golden butterfat with a nutty aroma, making it ideal for frying and sautéing.

Ghee can be kept in a cool, dry place for up to two months; in the refrigerator for up to four months, and in the freezer for up to six months.

Ingredients:

1 lb unsalted butter

Directions:

1. Cut butter into quarters and place in a heavy-bottomed stockpot. Over medium heat, melt butter slowly, stirring it frequently and ensuring it does not brown. When butter has fully melted, increase heat and bring to a boil.

2. When the surface is covered with frothy bubbles, stir gently and reduce the heat to a simmer. Cook uncovered and undisturbed until the protein solids have turned golden brown in colour and have sunk to the bottom of the pot (about one hour). The top will have developed a thin dry crust and the ghee will be golden and transparent in appearance.

3. Using a slotted skimmer or large metal spoon, gently remove the thin crust and set it aside. Remove the pan from the heat and gently pour the ghee through a cheesecloth-lined strainer into a clean bowl, ensuring that you do not pour the golden solids as well.

4. When the ghee has cooled thoroughly, pour into a clean, sterilized jar and cover with a tight-fitting lid.

Note: The thin crust and protein solids that were set aside during the ghee-making process can be kept covered in the fridge for several days and mixed in to flavour other foods such as sauces, vegetables and soups.

Adapted from Yamuna Devi's Ghee Recipe. The Art of Indian Vegetarian Cooking. New York: Dutton, 1999.

Dora Ho is a culinary arts instructor at McNair secondary and will be participating in the Ride to Conquer Cancer this weekend.