Lohri Recipes

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

• 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.

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

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

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

• 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

• Badam 1 cup (chopped)
• pista 1 cup (chopped)
• cashew 1 cup (chopped)
• jaggery ¼ cup (grated)
• kesar-few soaked in milk
• ghee 2 big spoons.

• Grate jaggery.
• Heat 2 big spoons of ghee in a kadai.
• Put grated jaggery, mix well and melt nicely to a fine paste.
• To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
• Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces.

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