Lohri Recipes

Make these fantastic Lohri recipes at home and give yourself and your dear ones another reason to celebrate. Til-Chowli Ingredients: 1) Til (Sesame seed) - 1 cup. 2) Chawal (Rice) - 1 cup, soaked for 2 hours. 3) Ground nut seeds - ¼ cup, roasted and unsalted. 4) Ghee - 3-4 tsp. 5) Dry fruits (optional). 6) Revadi - 250 gm. 7) Desi sakkar (sugar) - A little (for taste). Also needed: A Kadhai (cooking pan), an ordinary frying pan and a mixing bowl. Cooking instructions: 1) Pour the sesame seeds into the kadhai. Roast till the seeds change colour to light brown. 2) Pour ghee into the pan and melt. Add in the soaked rice and roast for 5 mins or until soft. 3) Roast groundnuts separately in ghee. 4) Combine roasted rice, ground nuts, revadis and dry fruits in the mixing bowl. 5) Add desi sakkar and serve. Sarson da Saag Ingredients: 1) Sarson (Mustard Green) - 1 kg, finely chopped. 2) Spinach - ¼ kg, finely chopped. 3) Water - 1 cup. 4) Lal mirch (Red chilies) - 2. 5) Garlic cloves - 4, minced. 6) Ginger - A 2 cm long piece, minced. 7) Gram flour - 2 tbsp. 8) Butter - 1 tbsp. 9) Hari mirch - 2, minced. 10) Ghee. 11) Salt to taste. Also needed: A frying pan. Cooking instructions: 1) Pour water into a kadhai. Add in sarson and spinach. Boil until cooked. 2) Drain the extra water. 3) Mash the vegetables and keep aside. 4) Pour about 4 tbsp of ghee into a pan and melt. 5) Add in the spices (green chillies, garlic, ginger and broken red chillies). Saute until browned. 6) Add gram flour to a little water and form a paste. Combine this with the mixture you have made and cook for about half an hour. 7) Add 1 tbsp of butter on top. 8) Serve hot with Makki di roti and it makes an irresistible combination for Lohri. Ganee Ki Kheer Ingredients: 1) Sugarcane juice - 1 ltr. 2) Basmati rice - 100g. Also needed: A frying pan. Cooking instructions: 1) Pour the sugarcane juice into the pan. Heat. 2) Wash the rice and add to the juice to cook on a slow fire. 3) Go on cooking till the rice and sugarcane juice form a thick, smooth mixture. 4) Remove the pan from heat and let the mixture cool. 5) Keep in the refrigerator for sometime. 6) Serve cold. Dry Fruit Chikki Ingredients: 1) Badam - 1 cup, chopped. 2) Pista - 1 cup, chopped. 3) Cashew - 1 cup, chopped. 4) Jaggery - ¼ cup, grated. 5) Kesar - A few, soaked in milk. 6) Ghee - 3 big spoons. Cooking instructions: 1) Grate jaggery. 2) Add this to 2 big spoons of ghee in a kadai and melt to form a fine paste. 3) Add in kesar, badam, pista and cashew nuts and combine well with the mixture. 4) Continue mixing till the mixture leaves the sides of the kadai. 5) Pour the remaining ghee into the tray and spread. 6) Add in the dry fruit mixture and spread uniformly. 7) Cool the mixture and slice into pieces.

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