Lohri marks the culmination of winter and is celebrated on the 13th day of January in the month of Paush or Magh, a day before Makar Sankranti.

Pinni

Ingredients 3-4 Tablespoon Milk, 250 g Sugar ground, 1 Teaspoon Cardamom powder, 250 g Wheat flour, 250 g Ghee. Preparation • Heat ghee in a pan. • Add wheat flour and cook it on low flame. • Keep stirring constantly till light brown. • Remove from the flame when it smells aromatic. • Transfer it to a large plate and spread. • Cool it above room temperature. • Sprinkle with sugar and cardamom powder. • Mix the contents well. Drizzle with milk. • Mix well and make tight fist shaped pinnies.

Dry Fruit Chikki

Ingredients 1 cup (chopped) Badam, 1 cup (chopped) Pista, 1 cup (chopped) Cashew, 1/4 cup (grated) Jaggery, Kesar-few soaked in milk; 2 big spoons Ghee. Preparation •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.

Happy Cooking!