Lohri Recipes

During the Lohri celebrations, people are very particular about what they eat thus making Lohri recipes very special. Marking the end of winter season, the occasion of Lohri is more than a festival, it is a way of life. Thus, during special occasions like the Lohri Festival, the best cuisine is displayed. Our mouth starts watering when we see delicious food items and feel like having it without any delay. You can have such a feeling when you come across Lohri food items. Lohri is the harvesting festival of Punjab and this festival is mainly celebrated by people of Punjab and north India.

A traditional dinner is “mandatory”, including specific foods that will later be thrown into the bonfire, symbolizing the spark of life. Lohri, marked by the preparation of goodies is blessed in the sense that all the Lohri special recipes are easy to cook. On the Lohri day delicious food is cooked that includes the traditional Lohri food sarson ka saag and makki ki roti in the main course and rau di kheer along with several other dishes as the desserts.

This section of Lohri recipes are easy to cook and equally delicious to eat :

Ganee Ki Kheer :

Ingredients :

• Sugarcane juice: 1 litre.
• Basmati rice : 100g.

Preparation :

• Put the sugarcane juice in a pan and heat.
• Wash and add the rice to it and allow it to cook in the juice on a slow fire.
• Continue cooking till the rice and sugarcane juice form a smooth mixture of thick consistency.
• Take it off the fire.
• Allow it to cool.
• Refrigerate and serve cold.

Kheer :

Ingredients :

• 3 Litres Milk.
• 100 Grams Rice.
• 100 Grams Sugar.
• Kesar (Saffron).
• Elaichi (Cardomom).
• Badam (Almonds).
• 2 Tbsp Water.

Preparation :

• Boil Milk.
• Add rice to the milk when boiled.
• Stir the milk until it gets thick and of dropping consistency.
• Allow the milk to cool.
• When the milk mixture is at room temperature, Add Saffron, and Sugar to it and mix it well.
• The Milk mixture will get a good colour.
• Top it with Almonds and Cardomom Powder.

Atta Ladoo :

Ingredients :

• 250 gms atta (flour).
• 200 gms. Jaggery.
• 30 gms vanaspati or ghee.

Preparation :

• Roast atta on a tava.
• Add grated jaggery.
• Mix in fat.
• Form into lime-sized balls.

Kurmura Ladoo :

Ingredients :

• 1/2 lb Puffed rice (murmura, churmura).
• 1/2 lb Jaggery.
• 1/2 cup Roasted peanuts.
• 1/2 cup Dry coconut flakes.
• a few Cardamoms.

Preparation :

• Take a large cooking pan add jaggery and enough water till it gets immersed and boil till it forms to thick consistency.
• To ensure that this syrup had reached the correct consistency, add a few drops into a bowl containing water and it shall solidify immediately.
• Add puffed rice, roasted peanuts, dry coconut flakes and cardamom powder and stir in all the ingredients.
• Let it cool for a couple of minutes.
• Grease your palm with oil or ghee and roll into balls.

Coconut Chikki :

Ingredients :

• 400 grams Dry grated coconut.
• 150 grams Brown sugar.
• 150 grams Sugar.
• 2-3 tbsp. Ghee.

Preparation :

• Roast grated coconut in 1 tbsp. ghee.
• In a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture.
• When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix coconut.
• Mix well and pour in a greased thali.
• Cut into pieces and serve.