It's time for the much-awaited harvest festival of Punjab and Haryana where people not just enjoy bonfires and fly kites, but also indulge in lip-smacking delicacies made up of sesame seeds, jaggery and coconut. Yes, Lohri is here thereby marking the end of the winter season and the onset of longer days as the sun begins its journey towards the northern hemisphere. The festivities bring people together, creating a sense of warmth during the cold winter nights. As the bonfires blaze and the rhythmic beats of Bhangra fill the air, let's delve into these delicious sweets to enjoy on this day.


1. Coconut Naan Khatai (By Chef Gauri Varma, Founder Confect)


Ingredients



  • Ghee/Butter: 90 grams

  • Icing sugar: 60 grams

  • Besan (Chickpea flour): 45 grams

  • Flour: 75 grams

  • Desiccated coconut


Method:



  • In a mixing bowl, combine the dry ingredients (icing sugar, besan, and flour) thoroughly.

  • Add desiccated coconut to the dry mixture and mix well.

  • Incorporate the ghee or butter into the mixture, ensuring it is well combined to form a dough.

  • Chill the dough in the refrigerator for 30 to 40 minutes.

  • After chilling, take out the dough and shape it into small balls of 10-12 grams each.

  • Coat the dough balls generously with desiccated coconut, ensuring even coverage.

  • Prepare a baking tray lined with parchment paper.

  • Place the coconut Naan Khatai on the tray, leaving some space between each for expansion during baking.

  • Preheat the oven to 180 degrees Celsius.

  • Bake the Naan Khatai at 180 degrees Celsius for 8-10 minutes or until they are golden brown.

  • Once baked, allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.


Enjoy this delicious Coconut Naan Khatai with Tea or Cofee!


2. Til Bugga (By Executive Chef Akshraj Jodha, ITC Grand Bharat)


Ingredients:



  • Sesame Seeds: - 250 gms 

  • Jaggery: - 500 gms 

  • Desiccated Coconut: - 200 gms 

  • Cardamom Powder: - 10 gms 

  • Almonds: - 50 gms 

  • Cashew Nuts:- 50 gms 


Method:



  • Roast sesame seeds in a pan over medium heat until turn golden brown and release a nutty aroma. Keep stirring to avoid burning.

  • In separate pan, melt the jaggery on low heat until forms a syrup-like consistency. Make sure it doesn’t boil.

  • Combine the roasted crushed sesame seeds, melted jaggery, desiccated coconut(if using)and cardamom powder in a bowl. Mix well.

  • Mix the toasted nuts with mixture. 

  • Allow the mixture to cool slightly, so it’s comfortable to handle.

  • Grease your palms with a bit of ghee or oil. Take small portions of the mixture and shape them into round ladoos. 

  • Let the till bugga cool completely before storing them in an airtight container.


 



Til Bugga (Image Source: Special Arrangement)


3. Til (white sesame) Burfi (By Chef Vivek Tamhane, Senior Executive Chef, BLVD Club Bangalore)


Ingredients:



  • 75 gm til (white sesame)

  • 150 gm Khoya / Mawa

  • 75 gm Jaggery

  • ½ Cup cream

  • 1 tbsp Ghee Link for Homemade Ghee

  • 1tbs cardamom powder


Method:



  • Crumble mawa and jaggery, keep it aside. 

  • Grease a small square tray and keep it aside.

  • Roast til to a light brown colour. 

  • In a pan take jaggery and mawa, heat on a low flame till the jaggery and mawa melts completely.

  • When bubbles appear and continue to boil in medium flame, add cream, ghee and cardamom powder. Then add roasted til, mix well immediately.

  • Pour into a deep lightly greased tray.

  • Let it set for 2-3 hr. Cut diamond or square shape as you wish.

  • Store in an airtight container, it stays for a week.


 



Til Burfi (Image Source: Special Arrangement)