The streets of Delhi are dotted with bonfires, sales of revri and peanuts have shot up and kitchens are running overtime with traditional Punjabi delicacies like sarson ka saag, peshawari chole and gajar ka halwa on the festival of Lohri.

Celebrated by Punjabis and Sikhs with much gusto, Lohri heralds the harvest season where people pray for bumper crops.

A sacred occasion for some and a carnival for others, it`s that time of the year when small bonfires are lit at every little corner and people offer rewris, popcorn, moongphalis (peanuts) and jaggery to the fire.

Rajesh Bhalla, a resident of Vasant Kunj, said: `People take peanuts, rewri, flour, butter and various food items to the bonfire and thank god for a good harvest.`

It`s also that time of the year when traditional drum players have a hay day as people dance to Punjabi folk songs.

While households in Delhi are busy preparing exquisite delicacies, the restaurants in Delhi are also set to dish out a delectable platter of Punjabi food.

`We have the scrumptious makki ki raabs and murgh malai tikka as our specialitiy for the occasion of Lohri,` said Arun, manager of Pind Balluchi restaurant.

Many restaurants have also arranged buffets for the occasion. Gurgaon-based 32nd Milestone have oraganised `Lohri Special Food Festival` from the Jan 13-15 to serve the foodaholics.

Delhiites too have come up with their recipes and delicacies for the occasion.

`We will prepare the traditional dinner with makki ki roti and sarson ka saag and then serve the desert gajar ka halwa,` says 53-year-old Rajwanti Dutta, a resident Punjabi Bagh in West Delhi.

Apart from main course, sweets like jalebis, chikis, ladoos and pinnis are also much savoured on Lohri.

Here are a few recipes.
Til ke ladoo:

• Dry roast the sesame seeds until light brown in color.
• Prepare syrup by boiling water and jaggery on low heat.
• Add coconut and dry fruits on a low flame until syrup becomes thick and sticky.
• Turn the heat off. Add sesame seeds and mix well.
• Allow the mixture to cool down. Shape into small balls.

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Shengdana chikki:

• Heat jaggery in 1/2 cup water till syrup is hard ball consistency.
• Test consistency by putting a drop in cold water - it should remain firm.
• Add groundnuts. Grease a board and spread the groundnut-jaggery mixture.
• Roll flat to one cm thickness. Cut into squares when sufficiently cool and hardened
• Store in a container lined with butter paper.

Pinni:

• Heat ghee in a pan.
• Add wheat flour and cook on low flame.
• Keep stirring till light brown.
• Remove from flame when smells aromatic.
• Transfer to large plate and spread. Cool it above room temperature.
• Sprinkle sugar and cardamom powder. Mix the contents well.
• Drizzle with milk. Mix again and make tight fist-shaped pinnies.

Source: IANS
Image: Santoshbangar