Your Lohri is incomplete without yummy food: Check out these mouthwatering recipes to celebrate the festival

Prepare for the end of winter and the onset of spring, with these must-have dishes on Lohri.
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Lohri is one of the most auspicious festivals for Hindus and they insist on making the occasion special. For the oncoming of spring and the end of winter, the best cuisines are prepared and a traditional dinner is mandatory in almost every household. The recipes used to prepare the spread have been passed down from generations and this is the time for people to indulge in all things sweet and yummy. 

Here are some must-haves on Lohri and the recipes on how to create them.

Ganne ki kheer
This is one of the easiest dishes to make and can be had as dessert, post the heavy meal. 

Ingredients required:
1 liter sugarcane juice
100g basmati rice

Boil the sugarcane juice in a pan. 
Wash the rice and add it to the juice. Let it cook on a low flame. 
Once the rice is cooked, mix the items well until it forms a thick consistency. 
Once it cools down, refrigerate it and serve once it is cold. 

Atta Laddoo
Another simple recipe, for those with a sweet tooth!



Ingredients needed:
30 grams pure ghee
200 grams jaggery
250 grams atta (flour)

In a pan, roast the atta well, on a low flame. 
Grate the jaggery and add it to the roasted atta and mix well. 
Add ghee to this mixture and let it be on a low flame until the jaggery melts 
and can hold itself. 

Once it is warm enough, mash the mixture to create small balls. 

One of the 
most looked-forward-to dishes of this festival, Kheer is a delicacy loved by all!


Ingredients needed:
100 grams rice
100 grams sugar
3 litres milk
Pinch of saffron and cardamom (saffron 
and elaichi)

Cut up almonds

2 spoons water

Boil the milk so it doesn't spoil. 
Add rice to it and stir well until it forms a thick consistency. 
Allow this mixture to cool. When it reaches room temperature, add the saffron and sugar to it and mix well until all the sugar is melted and is a bright colour. 
Add almonds 
and cardomom powder to top it off. 

Sarson da Saag
When served 
with rotis, this gravy tastes divine!


Ingredients needed:
1 kg finely chopped mustard
Quarter kg finely chopped spinach
2 red chillies
Minced garlic
Minced ginger
2 spoons gram flour
1 spoon butter
2 green chillies
Salt to taste

Pour water into a pan and add the mustard and spinach to it. Boil them well until cooked and discard the extra water.
Pour four spoons of ghee in a pan and add garlic, ginger, red chillies and green chillies to this 
and sautee until it is deep brown. 

Add the gram flour and some water to this mixture and stir well on a low flame for around half an hour. 
Mix the cooked ingredients with this and add some butter on top. 
Serve this hot 
with rotis.

Til Barfi
Lohri is incomplete without this iconic dish. 



Ingredients needed: 
1 cup til (sesame seeds)
2 spoons white butter
2 cups milk powder
1 cup jaggery
1 cup condensed milk

Roast the til in a pan and then grind it well in a blender. 
Pour the jaggery into a pan and heat it until it melts completely. 
Pick out a large tray and grease it with butter and leave it aside to sit. 
Mix all the other ingredients including the ground sesame seeds together. 
Microwave this mixture for around 2 minutes and stir well again till it forms a thick consistency. 
Spread this on the tray and allow it to cool down. 
Cut it in squares and serve. 

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