Celebrate Winter: Recipes For Lohri and More

• Festivals celebrate seasonal produce & food traditions, from sweets to rice dishes.
• Recipes blend heritage with modern creativity, perfect for Lohri, Pongal, Sankranti.
• Collection features 15 recipes honoring flavors with fresh takes from chefs & experts.

India’s winter festivals are deeply tied to seasonal produce, warming ingredients, and food traditions that celebrate abundance and togetherness. From sesame and jaggery-based sweets to comforting rice

dishes, nut-forward snacks, and globally inspired festive creations, these recipes reflect both heritage and modern creativity.

Curated from hotel chefs, culinary experts, and festive collaborators, this collection brings together 15 detailed recipes that honour traditional flavours while offering fresh interpretations – perfect for Lohri, Makar Sankranti, Pongal, and beyond.

Til-Gud Fusion Delight Cups
The Ashok Hotel, New Delhi

Ingredients:

• ½ cup roasted white sesame seeds
• ½ cup crushed peanuts
• ½ cup grated jaggery (gud)
• 2 tbsp khoya/mawa
• 1 tbsp ghee
• ¼ tsp cardamom powder
• 2 tbsp fresh coconut, finely grated
• Mini phyllo cups

Method:
1. Dry roast sesame seeds till aromatic. Let cool.
2. Heat the ghee on a low flame, add jaggery, and stir until just melted.
3. Mix in peanuts, sesame seeds, coconut, khoya, and cardamom.
4. Turn off the heat and let the mixture cool slightly.
5. Spoon the mixture into mini cups or moulds and press gently. Garnish with pistachios or a drizzle of dark chocolate.
6. Let it sit for 20–30 minutes before serving.

Chef’s Tip: For extra richness, lightly toast the khoya in ghee before mixing. It enhances the nutty aroma and gives a melt-in-the-mouth texture.

Spiced Sesame-Peanut Pearls in Jaggery Tubes
The Ashok Hotel, New Delhi

Pearls
Ingredients:

• ½ cup white sesame seeds, lightly toasted
• ¼ cup peanuts, roasted and skin removed
• 2 tbsp powdered jaggery
• ¼ tsp cardamom powder
• A tiny pinch of black salt
• 1 tsp ghee

Method:
1. Pulse all ingredients in a food processor until they just come together. Don’t over-process—you want a slightly coarse, moldable texture.
2. Roll into small, pea-sized pearls. Set aside on parchment paper. Refrigerate.

Jaggery Tubes
Ingredients:

• 1 cup jaggery, grated
• ½ cup sugar
• ¼ cup water
• A few drops of lemon juice
• Filling: sesame-peanut pearls, 1 tsp pomegranate seeds, finely chopped candied ginger

Method:
1. In a heavy-bottomed pan, combine jaggery, sugar, and water. Heat on medium until the jaggery dissolves completely.
2. Add lemon juice to prevent crystallisation. Cook until the syrup reaches 125–130°C (a drop in cold water forms a hard, but not brittle, ball).
3. Lightly grease a silicone mat, pour a little syrup, spread evenly and roll into a tube. Leave aside to cool and harden.
4. Fill each tube with the prepared pearl mixture and enjoy.

Chef’s Tip: To get uniform tubes, roll the jaggery-sugar mix while still warm, as it is pliable in that state.

Golden Sesame Chikki Bites

Ingredients:

• 1 cup white sesame seeds
• ¾ cup grated jaggery
• 1 tbsp ghee
• A pinch of cardamom powder

Instructions:
1. Dry roast the sesame seeds until aromatic. You can also lightly toast them evenly using the Voltas Beko Microwave on low power for quick and fuss-free roasting.
2. Heat jaggery with ghee until melted and slightly thick, then add cardamom powder.
3. Mix in the sesame seeds and stir well.
4. Spread the mixture onto a greased plate, flatten, and cut into small squares while warm.
5. Allow to cool and set before serving.

Curd Rice Poppers

Ingredients:

• ½ cup raw rice
• ¼ cup moong dal
• ¾ cup grated jaggery
• 2 cups milk
• 1 tbsp ghee
• Cashews and raisins for garnish
• ½ tsp cardamom powder

Instructions:
1. Cook rice and moong dal together until soft.
2. Add milk and jaggery, stirring gently until the mixture turns creamy.
3. Mix in cardamom powder and finish with roasted cashews and raisins.
4. Keep warm using the Voltas Beko Microwave reheat mode for batch serving.

Harvest Veggie Skewers

Ingredients:

• Sweet potato cubes
• Carrot slices
• Baby corn
• 1 tbsp honey
• ½ tsp chilli powder
• Salt to taste
• 1 tbsp oil

Instructions:
1. Store and prep fresh winter vegetables using the Voltas Beko Refrigerator.
2. Parboil vegetables until just tender.
3. Mix honey, chilli powder, salt, and oil to make a glaze.
4. Thread vegetables onto skewers and grill using the Voltas Beko Microwave Grill Mode until lightly charred.
5. Serve hot.

Jeedipappu Chakkara Pongali
Executive Chef Satya Kumar, Sheraton Hyderabad

Ingredients:

• 150 g raw rice
• 25 g moong dal
• 50 g jaggery
• 250 ml milk
• 3 crushed cardamom
• 1 pinch edible camphor
• 1 pinch salt
• 1 small banana
• 2 tsp ghee
• 10 cashew nuts
• 2 tsp raisins

Steps:
1. Soak rice for 30 minutes. Roast moong dal in ghee.
2. Add water and milk, bring to a boil.
3. Add rice, camphor, cardamom, salt, and banana.
4. Pressure cook for 4 whistles.
5. Mash well, add jaggery syrup.
6. Garnish with ghee-roasted cashews and raisins.

Bobbattlu (Puran Poli)
Executive Chef Satya Kumar, Sheraton Hyderabad

For Stuffing (Puran)

• 1½ cup chana dal
• ¼ tsp turmeric
• ½ tsp ghee
• 3 cups water
• 1½ cups jaggery
• 1 tsp ghee
• ½ tsp cardamom powder

For Dough

• 2 cups wheat flour
• ¼ tsp turmeric
• ¼ tsp salt
• 2 tbsp oil
• Water, for kneading

Method
To Prepare Puran
1. Soak chana dal for 1 hour. Drain and transfer to the cooker.
2. Add turmeric, ghee, and water. Pressure cook for 3 whistles on medium flame.
3. Drain excess water and transfer dal to a kadai.
4. Add jaggery and mix until melted, then mash dal well.
5. Cook till mixture thickens and holds shape.
6. Add ghee and cardamom powder; cook until the mixture leaves the pan.
7. Transfer to plate, cool slightly, and shape into balls.

To Prepare Dough
1. Mix wheat flour, turmeric, salt, and oil in a bowl.
2. Add water gradually and knead into soft dough.
3. Grease with oil, cover, and rest for at least 1 hour.

To Assemble
1. Place a puran ball inside a dough ball, seal without cracks.
2. Dust lightly, flatten, and roll gently into thin discs.
3. Cook on medium-hot tawa, flipping once, until half-cooked.
4. Apply ghee on both sides and cook well.
5. Serve hot with ghee or milk.

Fresh Cherry Pie Pops
By Chef Meghna Kamdar (On behalf of Chilean Cherries)

Ingredients

• 5–6 cups fresh Chilean cherries, pitted
• ½ cup water
• 2 tbsp fresh lemon juice
• ⅔ cup granulated sugar
• 4 tbsp cornstarch
• ¼ tsp almond extract
• Pie dough, rolled and cut into shapes

Method
1. Combine cherries, water, lemon juice, sugar, and cornstarch in a saucepan. Cook till thickened.
2. Remove from heat, stir in almond extract, and cool.
3. Preheat oven to 375°F (190°C).
4. Place lollipop sticks on dough shapes, and add cherry filling.
5. Top with another dough piece, seal edges, and brush with egg wash (optional).
6. Bake for 12–15 minutes until golden.
7. Cool slightly and serve warm.

Chilean Cherry, Wild Rice & Quinoa Salad
By Chef Meghna Kamdar (On behalf of Chilean Cherries)

Ingredients
For the Salad

• ¾ cup wild rice
• ½ cup quinoa
• 2 cups fresh Chilean cherries, halved
• 2 celery stalks, diced
• ¾ cup smoked Gouda
• ½ cup toasted pecans

For the Vinaigrette

• ¼ cup extra virgin olive oil
• ¼ cup fruity vinegar
• 1 tsp Dijon mustard
• ¾ tsp salt
• ¼ tsp black pepper

Method
1. Cook wild rice for 30 minutes, then add quinoa and cook till tender. Drain and cool.
2. Toast pecans at 350°F for 8 minutes, cool and chop.
3. Whisk vinaigrette ingredients together.
4. Toss grains, cherries, celery, Gouda, and pecans with vinaigrette.
5. Serve chilled or at room temperature.

Baked Vegetarian Spiced Pecan Taquitos
By Kavita Devgan (On behalf of American Pecans)

Ingredients

• 2 cups pecan pieces, finely chopped
• 1 tbsp canola oil (plus extra for brushing)
• 3 cups cauliflower rice
• 2 tbsp chilli powder
• 1 tsp cumin powder
• ¼ cup tomato paste
• ¾ cup water
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp sea salt
• 3 cups shredded cheddar
• 20 small corn tortillas

Method
1. Preheat oven to 425°F (220°C).
2. Sauté cauliflower rice in oil till golden.
3. Add pecans, spices, and toast till fragrant.
4. Add tomato paste, water, and seasonings; cook through.
5. Fill tortillas with the mixture and cheese, roll tightly.
6. Brush with oil and bake 15–20 minutes till crisp.
7. Serve hot with dips.

Pecan Chickpea Cookie Dough Bites
By Kavita Devgan (On behalf of American Pecans)

Ingredients

• 1 cup raw pecans
• 15 oz chickpeas, rinsed
• 1 tbsp vanilla extract
• ½ tsp cinnamon
• ½ tsp sea salt
• ½ cup dark chocolate chips

Method
1. Blend pecans, chickpeas, vanilla, cinnamon, and salt till smooth.
2. Stir in chocolate chips.
3. Roll into bite-sized balls.
4. Chill if needed. Store refrigerated.

Coconut Vegetable Khichdi (Satvik Style)
Chef Arjyo Banerjee, Chief Culinary Officer at Compass Group India

Ingredients

• Rice – 300 g
• Yellow moong dal – 200 g
• Mixed vegetables – 250 g
• Fresh coconut (grated) – 100 g
• White sesame – 40 g
• Ghee – 50 g
• Cumin – 6 g
• Ginger – 15 g
• Water – 1.8 litres
• Salt – 12 g

Method
1. Heat ghee, add cumin and ginger.
2. Add dal, rice, vegetables, coconut, and sesame.
3. Add water and salt. Pressure cook till soft.
4. Finish with ghee.

Sesame–Peanut Energy Bar (No Sugar)
Chef Arjyo Banerjee, Chief Culinary Officer at Compass Group India

Ingredients

• Roasted peanuts – 80 g
• Roasted sesame – 40 g
• Dates paste – 120 g
• Almonds (chopped) – 30 g
• Coconut oil – 10 g

Method
1. Warm dates, paste, and coconut oil.
2. Mix all ingredients thoroughly.
3. Press into tray and chill.
4. Cut into bars.

Til–Chocolate Truffle Bites
Chef Arjyo Banerjee, Chief Culinary Officer at Compass Group India

Ingredients

• White sesame seeds – 60 g
• Dark chocolate (55–60%) – 100 g
• Fresh cream – 40 ml
• Butter – 10 g
• Honey – 15 g
• Cocoa powder – 10 g

Method
1. Dry roast sesame and grind coarsely.
2. Heat cream, pour over chocolate, mix till smooth.
3. Add butter, honey, and sesame. Chill.
4. Roll into balls and coat with cocoa.

Ven Pongal Sushi
Chef Ashu Chugh, Jaypee Greens Golf & Spa Resort, Greater Noida

Ingredients
For Pongal

• Short-grain rice – ½ cup
• Moong dal – ¼ cup
• Cumin seeds – ½ tsp
• Asafoetida – ⅛ tsp
• Ginger – 1 inch
• Water – as required
• Salt – to taste

For Tempering

• Cumin seeds – 1 tsp
• Crushed black pepper – 1 tsp
• Curry leaves – 1 sprig
• Cashews – 10–12
• Ghee – 2–3 tbsp

For Filling

• Paneer – 200 g
• Chaat masala – 1 tsp
• Red chilli powder – 1 tsp
• Garam masala – 1 tsp
• Lemon juice – 1 tbsp
• Salt – to taste
• Oil – 2 tbsp
• Carrot strips – ½ cup
• Cucumber strips – ½ cup
• Avocado slices – ½ cup
• Black & white sesame – 1 tbsp

Method
1. Pressure cook rice and dal with spices, ginger, water, and salt.
2. Prepare tempering and mix it into the pongal. Cool to room temperature.
3. Toss paneer with spices, shallow fry till golden.
4. Spread pongal on a sushi mat, add filling and vegetables.
5. Roll tightly, sprinkle sesame seeds, slice and serve with chutneys.