Recipes for Lohri
SARSON DA SAAG
1 kg Mustard Green (sarson finely chopped)
1/4 kg Spinach Finely chopped
1 cup Water
2 Red chilies
4 Garlic cloves (minced)
2 cm piece Ginger (minced)
2 tbsp Gram flour
1 tbsp Butter
2 Green chilies (minced)
Salt to taste
Boil sarson and spinach in 1 cup of water until cooked. Drain excess water and
mash the vegetables. Keep aside. Heat about 4 tbsp of ghee in a pan. Add green
chillies, garlic, ginger and broken red chillies. Saute the spices till brown.
Now add the mashed vegetables and salt.
Make paste of the gram flour with a little water. Add it to the above mixture.
Cook for about half an hour. Top with 1 tbsp of butter. Serve with makkai ki
1 cup Groundnuts, skinned, roasted, pounded roughly
3/4 cup Sticky Jaggery (gur)
2 tbsp Clarified Butter (ghee)
Heat jaggery in 1/2 cup water till the syrup get harden.
Test its hardness by putting a drop in cold water -it should remain firm. Add
groundnuts. Grease a board with oily substance 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.
1/2 Cup roasted peanuts
1/2 lb Puffed rice(muri)
1/2 lb Jaggery(gur)
1/2 Cup dry coconut flakes
Take jaggery and water in a cooking pan. Boil till thick syrup is formed. To
check the consistency, add few drops of the syrup into water. It should
solidify immediately. Now add roasted peanuts, rice, cardamom powder and dry
coconut flakes. Stir the ingredients. Allow the mixture to cool for few
minutes. Smear your palms with little ghee. Roll out balls from the mixture.
Celebration Of Lohri
History Of Lohri