By Harshit
January 06, 2026
Lohri feels unfinished without sarson da saag — slow-cooked mustard greens infused with garlic and spices, enjoyed piping hot on chilly January nights and rooted in Punjab’s winter tradition.
This rustic cornmeal roti may be tricky to prepare, but that’s part of its charm. Best enjoyed fresh with a dollop of white butter, it’s a Lohri dinner essential.
Prepared with jaggery and sesame seeds, gajak is hand-broken and shared by the bonfire. Crunchy and sweet, it brings back memories of childhood Lohri celebrations.
Rewari is a dry, nut-packed sweet that stays fresh for days. Families often stock up before Lohri, serving it to guests who stop by throughout the celebrations.
Sesame ladoos may be small, but they pack warmth. Made with jaggery and ghee, they’re enjoyed in moderation, especially after hearty winter meals.
Simple roasted peanuts tossed with jaggery are easy, affordable and homemade. They remain a constant at Lohri celebrations, in both villages and cities.
Pinni is rich, heavy and perfect for winter. Made with wheat flour, nuts and generous ghee, one piece feels enough—yet it’s hard to stop at just one.
After rich, spicy dishes, rice kheer brings balance. Gently simmered milk and rice with mild sweetness make it a comforting Lohri staple in many Punjabi homes.
Fresh sugarcane represents the harvest itself. Simple yet symbolic, it is shared during Lohri as a sign of abundance, gratitude and community.
This halwa is a labor of love, made with ghee and roasted lentils. Traditionally prepared for special occasions, it holds a cherished place in Lohri celebrations.