Lohri, a joyous festival celebrated to mark the end of winter, is synonymous with vibrant traditions and delectable culinary delights. As families gather around bonfires, the aroma of traditional Lohri recipes fills the air. From the rich and aromatic Rose Mewa Panjiri, featuring the fragrant essence of rose, to the delightful Peanut, Apricot, and Sesame Laddu, each dish reflects the cultural richness of the occasion. Dal Khichdi adds a savory touch to the festivities, while the Jalebi Caviar brings a sweet finale. These Lohri recipes not only tantalize the taste buds but also weave warmth and tradition into the celebratory atmosphere.
Salted Chilli Caramel Makhane by Chef Arun Kumar, Sous Chef, The Ashok
Ingredients:
1 cup Roasted makhana
2 teaspoons Ghee
1/4 cup Jaggery (powdered)
1 teaspoon Sesame Seeds
1/4 teaspoon Salt
Red Chilli Powder
Method:
Heat 2 teaspoons of ghee in a pan, add 1 cup of makhana, and dry roast on low heat for 4-5 minutes until crisp. Stir continuously to avoid burning.
Once roasted, transfer makhana to a plate and let them cool.
In the same pan, add 1 teaspoon of ghee and powdered jaggery. Heat until the jaggery melts and bubbles up.
Add salt and chilli powder, then switch off the flame and add roasted makhana. Mix gently, coating the makhana with jaggery.
Remove from the stove and let it cool.
Saath Anaj Ki Khichdi I Asparagus by Chef Arun Kumar
Ingredients:
1/2 cup Moong Dal
1 large Onion (finely chopped)
2 medium Tomatoes (chopped)
1 teaspoon Jeera (cumin seeds)
1/2 teaspoon Methi Seeds
1 tablespoon Kasuri Methi
1 teaspoon Chilli Powder
1 teaspoon Ghee
Salt to taste
2 cups Mixed Millets (soaked)
3 Asparagus (blanched)
Method:
Heat ghee in a cooker, add hing and jeera. Fry until jeera turns brown.
Add onions, fry till translucent, then add tomatoes and fry until they release oil.
Add salt, chilli, turmeric, kasuri methi, moong dal, and sauté for 2 minutes.
Add washed millets and 5 cups of water. Cook for 8-10 minutes on medium flame.
Remove from heat once done.
Spiced Jaggery Rice by Chef Aditi Dixit, CYK Hospitalities
Ingredients:
250 gm Gobindo Bhog Rice
650 ml Water
350 gm Jaggery (Gur)
60 gm melted Ghee
5 gm Cumin Seeds
3 gm Black Peppercorns
2 Black Cardamom
1 Star Anise
6 gm Cardamom Powder
5 Cloves
2 Cinnamon Sticks
1 Bayleaf
50 gm Dry Whole Coconut (Khopra)
50 gm Walnuts
30 gm Cranberries
25 gm Black Raisin
15 gm Mix Sesame Seeds (toasted)
Method:
Chop jaggery, mix with 350 ml water, and heat without boiling. Sieve to remove impurities.
Soak rice for 30 minutes, drain, and discard water.
In a pan, melt ghee, add spices, and sauté. Add drained rice, stir gently, add 250 ml water, and bring to a boil.
Reduce heat, cover, and cook for 5 minutes. Add half of the jaggery water, cover, and cook for 10 minutes.
Uncover, add the remaining jaggery water, coconut, walnuts, cardamom powder, cranberries, and raisins. Stir gently, cover, and cook for 20-25 minutes.
Turn off the heat, let it sit, then fluff the rice and serve hot. Garnish with toasted sesame seeds.
Rose Mewa Panjiri by Chef Saarthak Sharma, Chef De Cuisine, SXVIII, Radisson Blu MBD Hotel Noida
Ingredients:
2.5 cups Wheat Flour
1 cup Cashews
1 cup Almonds
2/3 cup Pistachios
1 cup Raisins
1/2 cup Melon Seeds
2/3 cup Fox Nuts (Puffed Lotus Seeds)
4 tbsp Dried Rose Petals
1 cup Jaggery Powder
1/2 tsp Cardamom Powder
2/3 cup Ghee
2 tbsp Rose Water
Method:
Dry roast cashews, almonds, pistachios, melon seeds, and fox nuts separately.
Heat ghee in a pan, add wheat flour, and fry until light brown with a nice aroma.
Turn off the heat, add jaggery powder, raisins, cardamom powder, rose petals, and water.
Coarsely powder 75% of the dry roasted ingredients.
Chop the remaining 25% and add both to the wheat flour mixture.
Mix well and allow it to cool completely.
Store in an airtight container and serve as desired.
Peanut, Apricot, and Sesame Laddu by Chef Akash Khandelwal, Sous Chef, Pastry & Bakery, Sheraton New Delhi
Ingredients:
1/3 cup White Sesame Seeds
1/3 cup Chopped Apricots
1/4 cup Peanuts
1/4 cup Desiccated Coconut
1/2 cup Powdered Jaggery or Palm Jaggery
3 tbsp Water
Method:
Toast white sesame seeds until they pop and change color.
Dry roast peanuts until crunchy, then crush coarsely.
Add roasted coconut, sesame seeds, cardamom powder, and mix.
Incorporate chopped apricots into the mixture.
Pour melted jaggery, roast until light golden, and set aside.
Combine crushed peanuts with the mixture, shape into round balls coated with sesame seeds.
Dal Khichdi by Chef Ashish Singh, Corporate Chef, Dhansoo Café, Gurugram
Ingredients:
1/2 cup Split Black Gram (Chilka Urad Dal)
1/2 cup Rajma
1/2 cup Chana Dal
2 cups White Rice
1/8 cup Ghee
4 Cloves
1/2 inch Cinnamon Sticks
1 Black Cardamom
2 Dry Red Chillies
1 tsp Cumin Seeds
1/2 tsp Asafoetida
1 tbsp Grated Ginger
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 1/2 cups Water
2 tsp Salt
1 tsp Garam Masala
10 g Fresh Green Coriander Leaves
Method:
Rinse and soak urad dal, rajma, and chana dal. Rinse rice separately.
Heat ghee, add spices, sauté onions, add lentils, sauté, and add rice.
Mix in water, salt, and garam masala. Pressure cook for 2 whistles.
Fluff khichdi and serve warm.
Jalebi Caviar by Chef Kush Koli, Head Chef, SAGA, Gurugram
Ingredients:
Jalebi Batter (fermented)
Sugar
Saffron
Cardamom Powder
Oil for deep frying
Method:
Prepare Jalebi batter and let it ferment overnight.
Make sugar syrup with saffron and cardamom.
Sieve Jalebi batter, fry tiny balls until crispy, and soak in sugar syrup.
Garnish with nuts and serve with rabdi.
Sugarcane Rice Pudding by Chef Atul Kochhar
Ingredients:
1lt Sugarcane Juice
2-3 tbsp Milk
1/2 cup Roasted Peanuts
1/2 cup Dried Cranberries
150g Soaked Rice (15 minutes)
Method:
Heat sugarcane juice, add milk, remove scum, and add soaked rice.
Stir until fully boiled, reduce heat, and cover to cook rice.
Add roasted peanuts, dried cranberries, and serve hot.