![\"\"](\"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2018\/01\/ROH-DI-KHEER-1.jpeg?resize=800%2C1283&ssl=1\")
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Lohri Diyan\u00a0Sab Nu Lakh Lakh\u00a0Wadhayian !<\/strong><\/p>\n \u0a32\u0a4b\u0a39\u0a5c\u0a40 \u0a26\u0a40\u0a28 \u0a38\u0a2c \u0a28\u0a35\u0a40\u0a02 \u0a32\u0a71\u0a16 \u0a32\u0a71\u0a16 \u0a35\u0a3e\u0a27\u0a3f\u0a06\u0a28<\/p>\n A lot of people are unaware of that the word Lohri comes from \u2018Tilohri\u2019 i.e. \u2018til\u2019 meaning sesame and \u2018rorhi\u2019 meaning jaggery\/gur. In due course, the festival was just referred to as Lohri. Both Sesame seeds and Jaggery warm and cleanse our body and rejuvenate (refresh) us for the New Year. Jaggery, Rewdi, gajak, til ki chikki , popcorns , puffed rice (Murmura) (Kurmura) are offered to the divine fire , is a way of people paying respect and gratitude to the Lord of Fire and nature. It is believed that the God of Fire on this day helps cleanse all the negativity from our life and blesses us with immense prosperity. Basically both Jaggery and sesame seeds keep us warm during winters and are prodigious immunity boosters.<\/p>\n Lohri is celebrated all over India , especially in Punjab with great fervor and enthusiasm.\u00a0A festival full of ardor. Lohri is celebrated to mark the Harvest Season especially the Rabi Crops. In Punjab Peanuts, radish , mustard and sugarcane are grown in plethora and \u00a0copiousness and is harvested. Lohri is a festival where families and loved ones gather together , light the sacred bonfire which a beautiful ritual, sing folk songs, dance on the beats of dhols and enjoy gorging on delectable Sweets and various foods. Children go to each door of the homes in Punjab and sing ..Sunder Mundriye Ho! <\/strong>Tera kaun vicharaa… Ho! Dullah Bhatti walla !!<\/strong><\/p>\n An assortment of sweet treats and savoury dishes too are prepared and relished along with the loved ones on this festival. Usually the delicacies and food have an incorporation of sesame seeds and Jaggery in it.<\/p>\n Winter vegetables and fruits are also used extensively in the food dishes.<\/p>\n In various states of India they are known by various different names.<\/p>\n Lohri\u00a0in Punjab. It has various other traditions\u00a0amalgamated and blended in it.<\/p>\n Makar Sankranti is known by various names:<\/p>\n Magha Ra Saza in Himachal Pradesh<\/p>\n Magh Bihu (Bhogali Bihu) in Assam<\/p>\n Khichdi Sankranti in Uttar Pradesh<\/p>\n Sankranthi in Telangana and Andhra Pradesh<\/p>\n Thai Pongal in Tamil Nadu<\/p>\n Poush Sankranti in West Bengal<\/p>\n Uttarayan in Gujarat<\/p>\n Makra Sankranti in Maharashtra, Odisha, Goa and Karnataka.<\/p>\n Roh Di Kheer…<\/p>\n The tradition of cooking this lip-smacking\u00a0 \u2018kheer\u2019 is well documented in the Punjabi literature. As the old saying goes\u00a0 \u2018Poh ridhi, Magh khadi\u2019 is prevalent even now, meaning meaning kheer is prepared on the last day of the month of Poh \u201cLohri\u201d and is eaten on the first day of the next month of \u201cMagh\u201d. It\u00a0 is cooked on last day of Punjabi calendar month \u2018Poh\u2019 and relished on the first day of\u00a0 the month \u2018Magh\u2019. \u2018Roh di kheer\u2019 is prepared by slow cooking rice in the sugarcane juice. It is served cold the next morning , eaten in breakfast with curd, some people also add a little red chilli in the curds.<\/p>\n As per the Punjabi calendar, \u2018Magh\u2019 marks the end of winters and the beginning of bright summers.<\/p>\n This sweet or kheer is a delicacy from Punjab where sugarcane is grown in plenty. The kheer is slow cooked with various aromatics that enhance the sweet earthiness of the kheer…. with sugarcane juice and fragrant rice, mixed nuts, lightly toasted peanuts, flavoured with green cardamom Powder, sprinkled with rock salt and garnished with\u00a0 Almonds and Cashew nuts. A speciality that is made during the winter festival of Lohri, it is considered to have a calming effect on the stomach. Although traditionally it is prepared over a coal stove or Mitti di Angidhi or Chulha, it can also be made on a gas stove, on a low flame.<\/p>\n Preparation Time:<\/strong> 15 minutes<\/p>\n Cooking Time:<\/strong>\u00a01 to 1 \u00bd hours<\/p>\n Refrigeration Time:<\/strong>\u00a001 hour if\u00a0 consumed on the same day \/ overnight if it has to be consumed on the next day<\/p>\n Serves:<\/strong>\u00a04<\/p>\n Ingredients and Quantity<\/strong>:<\/p>\n Sugarcane Juice- 10 cups<\/p>\n Basmati Rice- \u00bd cup<\/p>\n Green Cardamom Powder- 1\/4th<\/sup>\u00a0tsp.<\/p>\n Almonds, lightly toasted: 1 tbsp.<\/p>\n Cashew nuts, lightly toasted- 1 tbsp.<\/p>\n Roasted peanuts, skinned- 1 tbsp.<\/p>\n Rock Salt- a pinch<\/p>\n For the Straining:<\/strong><\/p>\n Muslin cloth for straining the sugar cane juice- \u00bd metre.<\/p>\n For the Clarification Process:<\/strong><\/p>\n Milk – 1 tbsp.<\/p>\n For the Garnish:<\/strong><\/p>\n Almonds, lightly toasted: 1\/2 tbsp.<\/p>\n Cashew nuts, lightly toasted- 1\/2 tbsp.<\/p>\n Dried and Edible Rose Petals- 2 tsp. (Optional)<\/p>\n Method:<\/strong><\/p>\n In the villages (Pind) of Punjab, this delicacy is prepared on Mitti Di Angithi. But since cities do not have this kind of a facility we may prepare it on a gas stove on a low flame.\u00a0Strain the Sugarcane juice through a muslin cloth. Pick, wash and drain Rice. Set aside.<\/p>\n In a heavy bottomed deep pan, add sugarcane juice bring it to a boil. Add Milk to it. You will see that after a few minutes the impurities will float on the top of the juice. With the help of a ladle discard the impurities and add rice. Sprinkle a pinch of Rock Salt. Mix Well. Remove from the flame. Let it cool. Chef Tips:<\/strong><\/p>\n Lohri Diyan\u00a0Sab Nu Lakh Lakh\u00a0Wadhayian !<\/strong><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,64,84,246,176],"tags":[],"class_list":["post-7206","post","type-post","status-publish","format-standard","hentry","category-desserts","category-festive","category-indian-sweet","category-punjabi-cuisine","category-sweets"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1Se","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=7206"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7206\/revisions"}],"predecessor-version":[{"id":11762,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/7206\/revisions\/11762"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=7206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=7206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=7206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nReduce the heat and simmer for 1 to 1 \u00bd hours till the sugarcane juice is slightly thick in consistency and the kheer is velvety and smooth. Ensure that you stir the kheer occasionally. Add green cardamom powder to it.
\nAdd almonds , cashew nuts and peanuts to the kheer.<\/p>\n
\nPour in the Traditional Kulad \/ Kasoras\u00a0\/ Earthenware pots. Refrigerate for 01 hour and serve chilled garnished with almonds and Jaggery.<\/p>\n\n
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