Lohri Recipes

Ganee Ki Kheer
Ingredients:
Sugarcane juice: 1 litre
Basmati rice : 100g

Method:
Put the sugarcane juice in a pan and heat.
Wash and add the rice to it and allow it to cook in the juice on a slow fire.
Continue cooking till the rice and sugarcane juice form a smooth mixture of thick consistency.
Take it off the fire.
Allow it to cool.
Refrigerate and serve cold.

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Atta Ladoo
Ingredients:
250 gms atta (flour)
200 gms. Jaggery
30 gms vanaspati or ghee.

Method:
Roast atta on a tava.
Add grated jaggery.
Mix in fat.
Form into lime-sized balls.

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Coconut Chikki
Ingredients:
400 grams Dry grated coconut
150 grams Brown sugar
150 grams Sugar
2-3 tbsp. Ghee

Method:
Roast grated coconut in 1 tbsp. ghee.
In a frying pan take brown sugar and mix sugar. Add a little water and boil the mixture.
When it attains chikki like consistency, put a drop of consistency in water and check, if it is hard. Mix coconut.
Mix well and pour in a greased thali.
Cut into pieces and serve

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Dry Fruit Chikki
Ingredients:
Badam 1 cup (chopped)
pista 1 cup (chopped)
cashew 1 cup (chopped)
jaggery ¼ cup (grated)
kesar-few soaked in milk
ghee 2 big spoons.

Method:
Grate jaggery.
Heat 2 big spoons of ghee in a kadai.
Put grated jaggery, mix well and melt nicely to a fine paste.
To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces.

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