Lohri Recipes
Lohri is the festival of fun, dance, music and lots of food.
Gane Ki Kheer
Ingredients :
Sugarcane Juice – 1 ltr
Basmati Rice – 100 gm
Method :
Take a pan and heat sugarcane juice. Wash clean the rice and add to the sugarcane juice. Cook it till becomes a smooth mixture. Its consistency should be thick. Remove it from fire and cool. Serve chilled.
Atta Ladoo:
Ingredients
Wheat Flour (Atta) – 250 gms
Jaggery – 200 gm
Dry fruits (Raisins, cashew nuts, almonds) coarsely grounded
Pure Ghee – 200 gm
Method
Shallow fry atta in a Kadahi on low flame till it becomes golden brown. Fry all the dry fruits separately. Mix grated jaggery and cook a while. Then remove from fire. Make small balls, when mixture is still warm. You can store it for many days.
Paneer Butter Masala :
Ingredients:
Paneer – 250 gm
Onions (Pureed) – 2
Tomato Puree – 3 tbsp
Cashew Paste – 2 tbsp
Ginger – Garlic Paste – 1 tsp
Butter – 2 tbsp
Coriander Powder – 1 tsp
Turmeric Powder – 1 tsp
Garam Masala – 1 tsp
Chili Powder (Kashmiri) - 2 tbsp
Fresh Cream – 1 cup
Method:
Make cubes of paneer and fry them. Then soak them in warm water to make them soft. Heat butter in a pan and add onion and ginger garlic paste. Fry them till golden brown. When it is done, add tomato puree, coriander powder, chili powder, cashew paste, garam masala, turmeric powder and sauté for some time. Add paneer cubes and little water. Let it cook for some time. Use fresh cream for garnishing.
Dry Fruit Chikki
Ingredients:
Badam, Pista, Cashew (chopped ) – 1 Cup each
Jaggery (Grated) – ¼ cup
Ghee – 2 tbsp
Kesar – 2-3 strands soaked in milk
Method:
Heat a pan and put ghee in it. Add to it grated jaggery and let it melt to smooth paste. Add all the dry fruits and saffron to jaggery. Stir it till it leaves sides of the pan. Take a tray and smear it ghee and spread evenly dry fruit mixture. After cooling, cut it into pieces.
