Food is an important part of every festival and it is no different for Lohri. The festival is incomplete without the traditional dishes that are prepared every year during the occassion. TheHolidaySpot presents you with the cooking directions for some of the most popular traditional Lohri dishes. Check out these mouthwatering Lohri Recipes and add more flavour to your festivities. If you enjoy making these, click here and share them with your friends and loved ones. Have a grand Lohri celebration!
100gm de-husked bajra (barley), washed and soaked for 2 hours
40gm yellow moong dal
1/2 tsp salt
1 tsp ghee
Grind the bajra coarsely in a mixer and mix with the moong dal. Transfer the mixture in a pressure cooker with 250ml water and salt. Cook for 10 minutes on low heat. Turn the heat off after three whistles.
Allow the steam to escape. Add hot water if required.
Mix in ghee. Serve with pickle or deseeded green chillies.
Mix the maize flour and salt in a shallow plate. Make a "Well" in the centre; add a little water at a time to knead the flour into a dough.
Divide into equal-sized balls. Put a square sheet of foil on the surface on which rotis will be made. Lightly flour the surface. Put a ball of the kneaded dough on the paper and cover with another piece of foil. Press with the ball of your palm till it becomes size of a roti. Remove the foil cover and transfer the roti to a hot skillet.
Cook on low heat, turning till both sides are roasted. Serve with butter.
Roast the sesame seeds in a dry skillet. Grind coarsely in a blender on low speed. Heat the jaggery in a thick-bottomed vessel till it melts completely. Grease a tray with butter and leave aside. Mix all the ingredients along with ground sesame seeds and microwave for about 3 minutes. Stir the mixture properly and microwave again for 3 minutes. Remove when it starts to bubble. Stir till it becomes thick.
Spread the mixture on the greased tray. Cut in squares when cool. You can refrigerate the barfi for 10 days.
Heat a pan and roast sesame seeds on low heat. Keep stirring constantly to avoid them from spluttering. After roasting, cool and then pound them.
Prepare thick syrup of jaggery by boiling it with ½ cup water over low flame. Add the roasted and pound til to the syrup. Brush some oil on a rolling board. Spread the sesame-jaggery mixture over cling film. Press it to about 1cm thickness.
Cool the mixture sufficiently and cut into square pieces. Til gajak can be stored in an airtight container for up to two months.