Purpose: The research study was undertaken to develop and assess the nutritional characteristics and sensory parameters of a low cost, gluten-free multigrain pinni- an indigenous north Indian cuisine served as a dessert and is made from clarified butter (desi ghee), wheat flour, sugar and almonds. Since this sweet is a popular dish and commonly consumed food an attempt was made to formulate the above dish using millets and legume flours in different proportions to the standard recipe in order to provide a nutritional rich healthy snack to the health conscious individuals and celiac patients. The millets and grains so selected are nutritionally balanced with a judicious mix of versatile essential nutrients like protein, calcium, iron, fiber, are low in fat and have less impact on the environment as they requires less water for irrigation, minimum to no chemical fertilizers and can easily survive in stressful conditions; hence they are an ideal organic cultivation great for both health and environment sustainability. Methodology: Multigrain pinni was prepared by incorporating finger millet, sorghum, and buckwheat and chickpea flour along with chiaseeds, flaxseeds and sesame seeds. These pinnis so formulated were analysis for their nutrient content viz. moisture, ash, fiber, carbohydrates, fat, protein, calcium and iron. Sensory analysis, on a 9-point hedonic scale was also performed to assess their acceptability. Findings: The multigrain pinnis showed high protein content 16.57%, along with appreciable amounts of calcium, 9.86%. The acceptability of the product on 9-point hedonic scale obtained a score of 7.03 which showed that it is an acceptable product and can be introduced as healthy food alternative for celiac patients and others allergic to wheat grain protein –gluten. Social implications: This value added product has high protein and mineral content, especially, calcium content was significant. This health promoting functional food product serves as a potential sustainable food of the future and hence, ensures food security and well being of people suffering from gluten intolerance.
