Festivals in India are not just connected with traditions and rituals but so much family time, happy moments, dance, and great food. Each festival in India offers so many mouth-watering and lip-smacking sweets and meals. Special dishes are prepared and also offered to the respective Gods. All seasons play a crucial role in the celebrations of different festivals.
Since Lohri and Makar Sankranti are around the corner, let us share some recipes that have got lost and forgotten. These recipes are shared by entrepreneur and chef Anirudh Sethi. Founder of ‘The Mad Fat Chef Hospitality, chef Anirudh Sethi has an experience of over 20 years of being a chef and has judged the aspiring MasterChefs in the initial rounds of two MasterChef India seasons. Currently working on lost and forgotten recipes, he shared a recipe of ‘Rooh wale chawal’ and ‘Til gud ke ladoo’. So, without waiting any further, let’s dig in.
Rooh wale chawal
Ingredients
- 250 gm rice
- 100 gm ghee
- 25 gm khoya
- 150 gm carrot (grated)
- Pinch of salt
- 100 gm dry fruit
- 1 lt sugarcane juice
Method
- Add ghee to a pan and fry the dry fruits. Keep them aside.
- In the same ghee, add carrot and sauté for 2 min. Add khoya to it and continue roasting it for 2 to 3 min.
- In a separate pan, add the sugarcane juice and add 1 tsp milk after boiling to remove impurities.
- Add rice to the pan in which the carrot and khoya are roasted. Add rice to it and sauté the soaked rice for two min.
- Add the sugar cane juice to it and wait till it dries and the rice is cooked.
- Sprinkle the dry fruit over it and serve hot.
Till gud ke laddu
Ingredients
- 200 gm white sesame
- 600 gm jaggery
- 10 gm black pepper powder
- 100 gm sugar
- 100 gm almonds
- 100 gm cashew
- 100 gm pistachios
- 150 ml ghee
- Pinch of rock salt
Method
- Heat a pan and dry roast almonds, cashews, and pistachios. Crush them with the help of a mortar and pestle.
- Dry roast the sesame seeds and keep aside.
- Add ghee to a pan and add sugar. When the sugar starts caramelizing, add jaggery to it and sauté till gud the jaggery melts.
- Add a pinch of salt and black pepper to it and sauté.
- Keep aside for 30 minutes till the mixture comes to room temperature.
- Add dry fruits to it and mix well.
- Now, wet your hands with water and make the ladoos of 40 gms each. Garnish them with roasted sesame seeds and serve.
Give these amazing recipes a try and have a Happy Lohri and Makar Sankranti!
