How to make Khajur Pinni -

A delicious sweet with semolina and mawa.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dates (खजूर), Khoya

Cuisine : Punjabi

Course : Mithais

For more recipes related to Khajur Pinni checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Date And Anjeer Baked Karanji, Dry Fruit Laddoo . You can also find more Mithais recipes like Jangiri Gajar Burfi Milk Cake Quick Gajar Halwa

Khajur Pinni

Khajur Pinni Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Khajur Pinni Recipe

  • Dates 400 grams

  • Khoya 250 grams

  • Ghee 2 tablespoons

  • Dates 3-4

  • Chocolate chips 2 tablespoons

  • Powdered sugar 100 grams

  • Milk 1/4 cup


Step 1

Heat ghee and roast semolina to a pinkish colour. Remove into a thali. In the same vessel, heat mawa till light pink.

Step 2

De-seed dates and chop finely. Mix the semolina, mawa, dates, chocolate chips with sugar and a little milk. Form into small oblong shapes.

Step 3

If need be add a little more milk to get even forms. Store in an airtight tin.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.