Lohri Recipes





Ganee Ki Kheer
Ganee KI Kheer Ingredients
  • Sugarcane juice: 1 litre
  • Basmati rice : 100g
Method
  • 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.

Atta Ladoo
Atta Ladoo Ingredients
  • 250 gms atta (flour)
  • 200 gms. Jaggery
  • 30 gms vanaspati or ghee.
Method
  • Roast atta on a tava.
  • Add grated jaggery.
  • Mix in fat.
  • Form into lime-sized balls.

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

Dry Fruit Chikki
Dry Fruit Chikki Ingredients
  • 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.
Method
  • 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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