Lohri Recipes

  • 10 Almonds
  • Gajak
  • 10 Cashewnuts
  • 20-25 Peanuts
  • 1/2 Cup Walnuts Shelled.
  • 1/4 Cup White Melon Seeds Shelled (Kharbuje Ki Giri)
  • 1 Cup Sugar
  • 1 TableSpoon Ghee
  • 6 Green Cardomoms (Elaichi)
  • 1 teaspoon Lemon Juice.
  • 1/4 Boond Kewara Essence (Alternative : Vanilla Essence)
  • Khoya/Mewa (dough made from cooking milk for hours)
  • Melt the sugar on the fire.
  • Put in Lemon Juice, khoya, kharbuje ki giri,kewara Essence in the melted sugar and make the mixture of dropping consistency.
  • Mix ghee in the Sugar mixture.
  • Add all the dryfruits in the mixture until they are evenly spread.
  • Set the Mixture Flat in a Thali preferably on a plastic thali and Cut it into Round , square or rectangular pieces.
  • Allow it to cool or eat it fresh. The Gajak or Burfee is ready.

Kurmura Ladoo
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
  • 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.

Pinnie Ingredients
  • 250 gms. wheatflour
  • 250 gms. ghee
  • 250 gms. sugar ground
  • 3-4 tbsp. milk
  • 1 tsp. cardamom powder
  • Melt ghee in a heavy pan.
  • Add, flour and cook on med/low flame.
  • Stir continuously, till med. brown.
  • When aroma exudes, and properly browned, take off fire.
  • Spread in a large plate.
  • Cool till a shade above room temperature.
  • Sprinkle cardamom powder and sugar.
  • Mix well. Sprinkle milk.
  • Mix again and form tight fist shaped pinnies.
  • This is done by taking some mixture and pressing in the fist.

Shengdana Chikki
Shengdana Chikki Ingredients
  • 1 cup groundnuts, skinned, roasted, pounded roughly
  • 3/4 cup sticky jaggery
  • 2 tbsp clarified butter (ghee)
  • Heat jaggery in 1/2 cup water till the syrup is hard ball consistency.
  • Test its consistency by putting a drop in cold water -it should remain firm.
  • Add groundnuts. Grease a board and spread the groundnut-jaggery mixture.
  • Roll flat to 1 cm thickness. Cut into squares when sufficiently cool and hardened.
  • Store in a container lined with butter paper.

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

Peanut Gajak
Peanut Gajak Ingredients
  • 1 or 2 pieces of gurh (jaggery)
  • Peanuts to taste
  • 2 tsp. Ghee
  • Melt Gurh with ghee over low heat.
  • Add peanuts slowly.
  • Stir for a few minutes.
  • Pour this into greased pan and cool over night.
  • Now, break into pieces and relish it with family members and dear ones.

Lohri Fun