Atta Pinni Bars
Atta is Indian whole wheat flour and is typically used to make flatbread such as chapati, roti, paratha or puri. It's is typically stone-ground in a chakki mill, resulting in a very fine, smooth flour.
Atta Pinni are a traditional Punjabi and North Indian sweet treat, particularly popular in the winter months. They're usually rolled into balls (known as 'ladoo') but we've made them into bars and covered them in a layer of chocolate.
For the base:
Unsalted butter, melted
Digestive biscuits, crushed
For the filling:
Ghee
Atta flour
Dark chocolate, melted
You will also need:
20cm square tray lined with baking parchment
Step 1 of 4
Add the melted butter and crushed biscuits to a large bowl and mix until the butter has completely absorbed - the mix should look like wet sand.
Step 2 of 4
Decant the mix into the lined tin and press with the back of a spoon to level it out. Pop in the firdge to chill for an hour.
In a large pan, add the ghee and the atta and cook over a low heat until the atta has browned and smells toasty.
Remove from the heat and mix through the condensed milk. Spread the mix evenly over the top of the chilled biscuit base.
Step 3 of 4
Melt the dark chocolate in a heat proof boil set over boiling water (or alternatively in short bursts in the microwave) and spread evenly over the top. Pop back into the fridge for another hour or until fully set.
Step 4 of 4
When ready to serve, remove from the fridge and cut into squares. Enjoy!
Atta Pinni Bars
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PREP TIME: 30 mins
CHILL TIME: 1 hour +
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Quite Easy
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SERVES: 16
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Ingredients
For the base:
Unsalted butter, melted
75gDigestive biscuits, crushed
250gFor the filling:
Ghee
15gAtta flour
180gDark chocolate, melted
200gYou will also need:
20cm square tray lined with baking parchment
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Method
Step 1 of 4
Add the melted butter and crushed biscuits to a large bowl and mix until the butter has completely absorbed - the mix should look like wet sand.
Step 2 of 4
Decant the mix into the lined tin and press with the back of a spoon to level it out. Pop in the firdge to chill for an hour.
In a large pan, add the ghee and the atta and cook over a low heat until the atta has browned and smells toasty.
Remove from the heat and mix through the condensed milk. Spread the mix evenly over the top of the chilled biscuit base.
Step 3 of 4
Melt the dark chocolate in a heat proof boil set over boiling water (or alternatively in short bursts in the microwave) and spread evenly over the top. Pop back into the fridge for another hour or until fully set.
Step 4 of 4
When ready to serve, remove from the fridge and cut into squares. Enjoy!