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Traditional Punjabi Foods To Relish In Winters

As the chill of winter sets in, Punjabi cuisine comes alive with a rich array of comforting dishes, perfect for staying warm and nourished during the cold months. From sweet treats to hearty mains, these traditional foods not only provide warmth but also celebrate the essence of Punjabi culture and its seasonal harvests. Here’s a look at some must-try winter specialties that are sure to tantalize your taste buds and bring warmth to your soul:

Gajak

There are various types of gajaks that are made and enjoyed during Lohri,” says Chef Kugaji. But the most unique one is with sesame seeds. Dry roast it and combine it with jaggery, along with ginger powder and crushed green cardamom. Once the Gajak cools and hardens, breaks into pieces.

Rewari

A popular sweet in Punjab is prepared and eaten during the winter, especially during Lohri. A hard candy like sweet dish prepared by dry roasting white sesame seeds and melted jaggery in which black cardamom seeds and green cardamom powder are added. “A pinch of baking soda adds crunchiness, while ghee gives it a sheen,” says Chef Reetu Uday Kugaji.

Pinni

Pinni also called atta ladoo, is a sweet that is prepared by slowly cook white wheat flour in in ghee until it turns a little reddish in colour. Chef Reetu Uday Kugaji says, “Transfer into steel plate and let it cool. Add fried and crushed makhana, chopped cashew nuts, almonds, raisins, melon seeds puffed and crushed edible gum (gondh) flavoured with crushed black cardamom. Form into balls and serve.”

Sarson ka Saag

Sarson ka Saag is a cherished winter specialty from Punjab, made using mustard greens, spinach, and an assortment of spices. Packed with iron and nutrients, this hearty dish is ideal for staying warm during cold months. Traditionally served with Makki ki Roti, it’s a popular choice for Lohri celebrations, symbolizing the mustard harvest of the season. “The greens are gently simmered to perfection and topped with white butter, offering a comforting touch to festive feasts,” shares Anshul Dhyani, Executive Chef, ITC Grand Central, Mumbai.

Makki ki Roti

“Makki ki Roti, a traditional Punjabi flatbread made from maize flour, is a staple during the Lohri festival. It pairs seamlessly with sarson ka Saag and is valued for its nutritional benefits and gluten-free nature,” says Chef Dhyani. Its rustic flavour is enhanced with a generous dollop of butter or ghee, adding richness to the meal.

Paratha

The Indian flatbread is made from maida or aata, offering a variety of styles — stuffed, plain, or layered. Available in sweet and savoury flavours, it was once a quintessential breakfast, perfect for keeping hunger at bay. “Over time, it has evolved into an all-day favourite, paired with curd, spicy bhaji, tangy pickles, or chutneys, making it a versatile culinary delight,” says chef Arora.

Gajar ka halwa

A special dessert that people enjoy in winters. As it’s name suggests this dessert is made with grated carrots that is cooked in milk and ghee to reduced its half quantity. Explain Chef Arora. Serve it warm with a garnish of nuts and ice cream.

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