Lohri 2021: Try these authentic recipes shared by Chef Ishijyot Surri to celebrate a festive Lohri at home
Lohri is a festival in India that is celebrated with great joy and enthusiasm to mark the harvest of rabi crops and hence, the onset of spring. It is the shortest day and the longest night only to welcome spring and let go of long winter nights. On this day, people worship the God of Fire, Lord Agni along with dances, dhol and food!
Lohri is one of the most joyous festivals that binds everyone together as a family who worship Lord Agni. There’s a huge bonfire set up that is known as the holy fire, people sit around the bonfire in a circle, prepare folk dances on dhol and enjoy a scrumptious feast.
To enjoy the festival of Lohri at home, here are 4 traditional dishes along with recipes shared by Chef Ishijyot Surri that you can prepare for a delicious feast.
1. Til gud ke laddoo
White til (Sesame Seeds) – 200 grams
Gud (Jaggery) – 100 grams
Cardamom powder – to taste
Roasted and peeled peanuts – 20 grams
Roasted Chana Dal – 20 grams
Dry coconut – 10 grams
Dry roast til in a pan until it turns brownish in colour. Allow it to cool down.
In a grinder coarsely grind the jaggery and peanuts along with til. Keep this mixture aside.
In a grinder, dry grind the roasted chana dal and dry coconut to make a semi fine powder.
Mix together the dry mixtures of jaggery, peanut, til, roasted chana dal and dry coconut.
Mix it well to form a firm mixture. Add cardamom powder and again mix it well.
Divide the mixture into approximately 17 parts of approximately 20 grams each.
Shape each part into a sphere. And the laddoos are ready to eat.
2. Masala Gud Paratha
Crushed Jaggery – 20 grams
Carom Seeds – 1 pinch
Fennel Powder – 1 gram
Crushed Peanuts – 5 grams
Wheat Flour – 100 grams
Water – As required
Salt – To Taste
Oil – 1 tsp.
Ghee – to roast the paratha (optional)
Knead a firm & soft dough with wheat flour, salt, water and oil.
Add carom seeds, fennel powder and crushed peanuts in the crushed jaggery
Mix it well to form a semi soft mixture.
Divide the kneaded dough into 5 equal parts which would approximately be 20 grams.
Take one part of the dough and make a shell out of it.
Place one part of the jaggery mixture into the shell and seal it well on all the sides. Shape it into a sphere.
Repeat the same process with all the parts of the dough. And keep it aside.
Take one stuffed sphere and roll it out in a round shape to make a paratha. Repeat the same with other parts as well.
On a heated Pan cook the paratha on both the sides until golden brown in colour. Drizzle some ghee if wanted.
Serve it with ghee and milk which has crushed dry fruits and saffron.
3. Sarso ka saag aur Makai ki roti
Mustard Leaves – 1 kg
Water – 300 ml
Oil – 15 ml
Onions – 50 grams _ Chopped
Tomatoes – 50 grams – chopped
minced Ginger – 10 grams
minced Garlic – 10 grams
Salt – to taste
Red Chili Powder – to taste
Garam Masala – 5 grams
For Makai Roti
Makai ka Atta – 150 grams
Salt – to taste
warm water – as required
Wash mustard Leaves and spinach thoroughly to get rid of dirt and other residues.
De stalk the mustard leaves and roughly chop.
Bring water to a boil in a large pot.
Add mustard leaves and cook uncovered till mustard leaves are tender.
Drain the leaves in a colander and allow them to cool before grinding them to make a smooth paste.
In a pan, heat oil and add chopped onions and pinch of salt. Cook until onions are soft and opaque in colour.
Add ginger and garlic and cook until onions are golden brown.
Add chopped tomatoes and cook until oil separates from the mixture.
Add the Mustard leaves, Salt, Red Chili Powder and Garam Masala.
Mix well and cook for 4-5 minutes. If needed, you can add some water
Remove Saag into serving dish.
In the same pan, heat white butter and fry Onions for garnishing until light brown.
Add Tomatoes kept aside for garnishing and lightly cook it.
For Makai Roti
In a bowl take the Makai atta and add salt to taste.
Gradually add warm water and knead the atta into a firm & soft dough.
Let it rest for 10 mins.
Later divide the dough into 5 to 7 equal parts.
Roll out each part into a round shape to make a roti out of it.
Cook the rolled out atta on a non-stick pan on both sides. It will gain a slightly brownish colour.
Repeat the same process with other parts as well.
4. Makhana Kheer
Makhana (Puffed Lotus Seeds) – 200 grams
Ghee – 20 grams
Milk – 1000 ml
Jaggery – 60 grams
Cardamom Powder (Elaichi) – to taste
Nutmeg powder – to taste
Cinnamon Stick (Dalchini) – ½ inch
Badam (Almond), sliced – 15 grams
Raisins – 10 grams
Chironji – 10 grams
Saffron Strings – 5 to 7 strings
In a kadhai heat ghee & roast the makhana until crisp and aromatic by constantly stirring it.
Cool it down and divide the makhana in two parts.
Take one part and coarsely grind it in a grinder. Keep it aside.
Boil the milk in a heavy bottomed pan and let it reduce. Reduce it close to half the quantity. Stir the milk occasionally to avoid the milk solids settling at the bottom of the pan
Once the milk is reduced, add the jaggery along with the whole roasted makhana and ground makhana. Mix it well and cook on a medium flame for 5 to 10 minutes, stirring occasionally.
Add the saffron strings, cardamom powder and nutmeg powder into the kheer, mix well and cook it for another 3 to 4 minutes, while stirring occasionally.
While the kheer is being cooked, in a small pan another 10 grams of ghee and roast all the dry fruits in it till light brown.
Add this dry fruit mixture to the ghee and mix it well. Cover the pan and turn off the heat.
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