1. 06 November, 2018 11:39:58 AM Sujata Gopinath

    Hi Nisha What is gond and where can you get it Thanks Sujata

  2. 01 May, 2019 04:10:51 PM Baljit

    What dose (21 2/cups ) mean?

  3. 02 October, 2019 10:07:40 PM Prem

    Hi Nisha, should we wait for the sugar syrup to come to room temperature before adding all the ingredients, or should we add when the syrup is hot.

  4. 23 October, 2019 10:28:41 PM jas

    can u pls tell me how much was the jaggery there is showing 750g and 250g for syrup so i am confused pls let me know i am going to make tomorrow morning thanks

  5. 21 August, 2020 06:03:46 AM Maninder Kaur

    thanks for the recipe mam.. I was looking for alsi pinni recipe.. your recipes are always simple and well described..

  6. 09 January, 2022 11:30:53 AM Kiran

    Ingredients list says 750 gm jaggery but recipe says 250 gm Pl give correct amount

  7. 03 January, 2023 11:57:44 AM Kaka

    My first attempt was amazing. My second attempt yesterday, i added a few more ingredients; sesame seeds, walnuts, a LOT more raisins. I toasted all the nuts & seeds before coarsely grinding and set aside, as well as the alsi. Then I replaced wheat flour with spelt (gluten free), and mixed with ghee. Kept a runny consistency by adding more ghee, then added all other ingredients and kept stirring on low heat for 30 minutes. Allowed to cool and made balls. Tastes DELICIOUS!!! BUT... I then found the bowl of fried and crushed gond!!! I had totally forgotten to add it!!! ahh well. Wasted gond. But it bound together without any problem. How!! Is it the ghee that hold the balls together?? I thought that was the point of the gond??!!