By Afiur
January 06, 2026
Lohri without sarson da saag feels incomplete. Mustard greens cooked slowly with garlic and spices, eaten hot on cold January nights. It’s filling, earthy and deeply tied to Punjab’s winter season.
This cornmeal roti is rough around the edges and not easy to make, but that’s what makes it special. Served with white butter, it’s usually eaten fresh during Lohri dinners.
Made with jaggery and sesame seeds, gajak is broken by hand and shared around the bonfire. It’s crunchy, sweet and reminds many of childhood Lohri celebrations.
Rewari is dry, nut-filled and lasts for days. Families often buy it in bulk before Lohri and keep offering it to guests who drop by.
Sesame ladoos are small but warming. They’re made with jaggery and ghee and eaten in moderation, especially after heavy winter meals.
Simple roasted peanuts mixed with jaggery. It’s affordable, easy to make at home and always present during Lohri, whether in cities or villages.
Pinni is heavy, rich and made for cold weather. Wheat flour, nuts and lots of ghee go into it. One piece is usually enough, but people still reach for more.
After spicy and oily food, rice kheer feels soothing. Slow-cooked milk and rice, lightly sweetened, are often prepared in many Punjabi homes during Lohri.
Fresh sugarcane is linked directly to the harvest. It may seem simple, but sharing it during Lohri has a strong cultural meaning.
This halwa takes time and patience. Made with ghee and roasted lentils, it’s prepared on special occasions, and Lohri is one of them.