A Winter Feast: Traditional Lohri Recipes For The Festive Season

Final Up to date:January 11, 2026, 16:11 IST

Have a good time Lohri with conventional winter recipes, that includes comforting sweets and savoury favourites good for festive residence cooking.

Whether or not it’s a creamy makhane ki kheer, a healthful peanut tikki, or a flavourful paneer roll, these recipes seize the essence of Lohri, easy, seasonal, and deeply comforting. 

Lohri is a celebration rooted in heat, harvest, and togetherness, and meals lies on the coronary heart of its traditions. From jaggery-sweetened desserts to nutty winter snacks and comforting savoury bites, Lohri recipes are designed to nourish and produce individuals collectively round shared tables.

Curated by Govt Chef Swapnadeep Mukherjee, The Metropolitan Resort & Spa, this festive choice blends conventional flavours with refined methods, making them good for residence celebrations. Whether or not it’s a creamy makhane ki kheer, a healthful peanut tikki, or a flavourful paneer roll, these recipes seize the essence of Lohri, easy, seasonal, and deeply comforting.

Makhane Ki Kheer

Substances

Makhana (fox nuts): 1 cup

Desi ghee: 10 g

Full cream milk: 400 ml

Almonds (chopped): 10 g

Cashew nuts (chopped): 20 g

Sugar: 50 g

Inexperienced cardamom (crushed): 5 g

Methodology

Warmth ghee in a pan over medium flame. Add makhana and roast till mild brown and crisp. Take away and funky.

Coarsely grind half the roasted makhana; maintain the remaining entire.

Boil milk and simmer till barely thickened. Add entire makhana and prepare dinner for five–7 minutes, stirring often.

Add sugar and floor makhana; prepare dinner for one more 5 minutes till creamy.

Individually roast almonds and cashews till golden.

Serve the kheer sizzling or chilled, garnished with nuts and crushed cardamom.

Nawabi Paneer Bhujia Roll

Substances

Filling

Paneer cubes: 60 g

Tomato (deseeded, chopped): 30 g

Capsicum (chopped): 30 g

Olive oil: 15 ml

Crushed curd: 20 ml

Ginger (chopped): 10 g

Garlic (chopped): 10 g

Pink chilli powder: 8 g

Turmeric powder: 5 g

Chaat masala: 5 g

Kasuri methi: 5 g

Garam masala: 3 g

Salt: to style

Contemporary coriander (chopped): 10 g

Leftover chapatti: 1

Methodology

Warmth oil in a non-stick pan and sauté cumin seeds till fragrant.

Add ginger and garlic; sauté briefly.

Add capsicum and tomato, adopted by spices and overwhelmed curd.

Combine in paneer cubes and prepare dinner gently till nicely coated and moist. Alter seasoning.

Unfold the filling over a chapatti, roll tightly, and minimize into halves.

Serve sizzling with mint chutney, pickled onions, or a contemporary salad.

Kashmiri Halwa

Substances

Oats: 1 cup

Granulated sugar: ½ cup

Milk: 2 cups

Desi ghee: 4 tsp

Inexperienced cardamom powder: 1 tsp

Saffron strands: just a few

Cashews, almonds, raisins: a handful

Methodology

Warmth 2–3 tsp ghee in a pan and roast oats on low warmth till frivolously colored.

In one other pan, warmth milk and sugar till the sugar dissolves fully.

Add roasted oats and prepare dinner, stirring constantly.

Combine cardamom powder and saffron into the remaining ghee and add to the halwa. Cook dinner till the combination leaves the edges of the pan.

Fry nuts and raisins individually in ghee.

Garnish the halwa and serve heat.

Mungfali Ki Tikki

Substances

Roasted peanuts (mungfali), finely chopped: 300 g

Boiled potato (mashed): 95 g

Ginger (chopped): 15 g

Inexperienced chilli (chopped): 10 g

Olive oil: 5 ml

Salt: to style

Coriander leaves (chopped): 20 g

Yellow chilli powder: 5 g

Black cumin (shahi jeera): 5 g

Methodology

Mix peanuts and mashed potato in a bowl.

Add ginger, inexperienced chilli, spices, coriander, and salt; combine right into a smooth dough.

Divide into 8–10 parts and form into tikkis.

Shallow-fry on medium warmth till golden and crisp on each side.

Serve sizzling with inexperienced or pink chutney and a aspect salad.