Add jaggery powder to a grinder jar/ food processor and grind/process until fine. Transfer to a container and keep aside.
To the same jar, add nuts and pulse them only a few times - 2 to 3 times to get a coarse mixture. Transfer this to a plate.
Add gond to the same jar and pulse it only a few times to get a coarse mixture (not fine).
Pour 1 teaspoon ghee and add raisins and seeds. Fry them until the raisins become plump.
Add the coarse ground nuts and fry on a low to medium heat, until golden and aromatic, for a few minutes. Turn off the stove and transfer this to a plate.
Pour 2 tablespoons ghee and heat it. Stir in the gond and fry on a medium heat until they turn light and golden. If you find gond sticky, add another tablespoon ghee and fry. Break up any clumps. Transfer this to the same fried nuts plate.
Pour the rest of the ghee and stir in the semolina. On a medium-low flame, fry until it begins to sizzle and turns crunchy, for 2 to 3 mins. Add the atta and begin to saute until it turns golden and aromatic, but not burnt. If you overcook, it can burn and taste bitter.
Depending on the kind of kadai, flame and your room temperature, the saute time changes. It took me about 12 minutes, but this may not be the same for you. Cool little atta and taste test to make sure it is not tasting raw.
Turn off the heat and remove the pan to the counter. Stir in the fried nuts, seeds, raisins, ginger, cardamom and jaggery powder, (start with lower quantity). Taste test and add more jaggery as needed.
Grease your hands generously with ghee. Take portions of this slightly hot mixture in your hands and press down tightly in your fist to shape it like a ball, oval or oblong shape.
If your mixture cools down, it won't bind. In that case, simply add 2 tablespoons of hot ghee or add this to a grinder/ processor and pulse it a few times. This releases the ghee and helps to bind the pinni. You will be able to make 12 to 13 pinni.
Store Pinni in a air tight jar for 2 weeks at room temperature or in the refrigerator for longer.