Til Ki Chakki, Gajar Ka Halwa: 12 Delicious Recipes To Keep You Warm In Winter 2022

Don't miss out on the charm of eating these seasonal foods.

Published On Feb 14, 2022 | Updated On Mar 08, 2024


As the chill in the air envelops us, the thought of relishing winter special food items must have crossed your mind, at least once. The food we eat during the winter season in India not only keeps us healthy but also strengthens our immunity system during the frosty weather. The internet has countless recipes for queries such as "best winter foods" and "winter recipes". Stick with us and get to know 12 easy-to-try winter recipesfor 2022!


Pearl millet, commonly known as bajra, is loaded with complex carbs that make you feel satiated. That’s why it needs to be included in the list of the best foods to eat in winter in India.

  • 1/2 cup bajra (drained and soaked for at least 8 hours)
  • 1/2 cup yellow moong dal(washed and drained)
  • 1 tbsp ghee 
  • 1 tsp cumin seeds 
  • 1/2 tsp asafoetida (thing)
  • 1/4 tsp turmeric powder
  • Add bajra, moong daal, salt, and 2 cups of water in a pressure cooker and mix them well. Cook for 4 whistles. Keep the cooker aside to cool down. 
  • Heat the ghee in a pan and add the cumin seeds. 
  • Once the cumin seeds begin to crackle, add hing and haldi, and saute on a medium flame for a couple of seconds. 
  • Add the cooked mixture of bajra-moong dal to the pan and mix well. 
  • Stir it occasionally for 2 to 3 minutes and serve hot.

If you keep aside the soaking time, you can prepare oats vegetable khichadi in less than 30 minutes by following this simple recipe.

  • 1 cup rolled oats
  • 1/4 cup moong dal (yellow)
  • 1/4 cup chopped carrot 
  • 1/4 cup French beans 
  • 1 tsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida (thing)
  • 1/4 cup onions (chopped) 
  • 2 green chillies (slit) 
  • 1/2 tsp garlic paste 
  • 1/2 tsp chilli powder 
  • 1/4 tsp turmeric powder 
  • 1/4 tsp salt
  • Rinse and soak the moong dal for 30 minutes. Drain it well. 
  • Heat the oil in a pressure cooker, add the cumin seeds and asafoetida, and sauté for a few seconds. Add the onions and green chillies. Sauté them on a medium flame for a minute. 
  • Add the garlic paste, chilli powder, turmeric powder, and 1 tbsp of water while continuing to saute on a medium flame for a few seconds. 
  • Add the oats, moong dal, carrots, and french beans. Mix well and cook on a medium flame for 1 to 2 minutes.
  • Add 2 cups of hot water and salt to taste, mix well, and cook for 3 whistles. 
  • Once the cooker has released all steam, open the lid and serve the oats vegetable khichdi.

As the name suggests, the main ingredient of gur ki roti is jaggery.

  • 1 cup grated jaggery or Gur
  • 2 cups wheat flour (gehun ka atta)
  • 1 tbsp oil
  • 1 tbsp fennel seeds (saunf)
  • 2 tbsp desiccated coconut
  • Salt to taste 
  • Ghee for greasing and cooking
  • Combine the jaggery and 1/2 cup of water in a bowl. Cover and keep aside for 30 minutes. Now, squeeze out the jaggery lumps and keep the jaggery water aside.
  • In another bowl, combine all of the ingredients i.e. wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt. Knead them into a dough without using water. Cover with a lid for 15 minutes.
  • Divide the dough into 5 equal portions.
  • Roll a portion into a thick roti. A quick tip: roll them on a greased plastic sheet if you find it to be too sticky. 
  • Heat a tava and grease it with little ghee and place the roti on it.
  • Grease the top of the roti with a little ghee. Cook on a slow flame for a minute and flip over. Continue flipping until both sides turn golden brown. Serve it hot. 

Tip: Gur ki roti stays fresh for a week!


Just like gur ki roti, bhakri is a good substitute for your ordinary chapati. Let's learn how to prepare this winter food recipe.

  • 2 cups whole wheat flour
  • 3 tbsp ghee for kneading
  • Salt to taste
  • Ghee for smearing
  • Mix all the above-stated ingredients in a deep bowl and knead into a firm dough using little water.
  • Divide the dough into equal portions and roll out each portion into a thick roti.
  • Heat a Tava and place the bhakri on it. Cook it on a medium flame while putting light pressure on the bhakri with a muslin cloth/wooden khakhra. Press till light brown spots are visible on one side. 
  • Flip it over and cook on the other side the same way. Cook on both sides till it puffs.
  • Take it off the flame and spread 1 tsp of ghee evenly over it.

As we know green garlic is among the many winter food items in India. So, let's try a super quick recipe with hara lehsun or green garlic!

  • 1 cup fresh green garlic, finely chopped
  • 1/2 tbsp ghee
  • A pinch of turmeric powder 
  • 1/2 tsp chilli powder
  • Salt to taste
  • Heat ghee in a pan. 
  • Add all the ingredients, mix well, and cook on a medium flame for a couple of seconds. 
  • Serve the hare Iehsun ki sabzi hot and fresh.

Piping hot Baingan Bharta with fresh rotis is a must-have combination during the winter season in India.

  • 1 large brinjal 
  • Oil for greasing
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1/2 cup onions, finely chopped
  • 1 tsp ginger-garlic paste 
  • 1 tsp finely-chopped green chillies 
  • 1/2 cup tomatoes, finely chopped
  • 1/2 tsp turmeric powder 
  • 1 tbsp coriander-cumin powder 
  • 1/2 tsp garam masala 
  • Salt to taste
  • Grease the brinjal with oil and make small cuts all over the surface at equal intervals. 
  • Roast over an open flame, turning occasionally, till the brinjal turns soft and black. Once cool, peel the charred skin and mash it with a masher.
  • Heat the ghee in a pan and add the cumin seeds. Add the onions and sauté on a medium flame for a minute. 
  • Add the ginger-garlic paste and green chillies. Sauté them on a medium flame for a few seconds. 
  • Add the tomatoes, turmeric powder, and coriander-cumin powder. Mix well and cook on a medium flame for 2 to 3 minutes. Stir occasionally. 
  • Add the mashed brinjal, garam masala, and salt. Mix well and cook on a medium flame for 1 to 2 minutes. 
  • Serve it hot.

Til-based sweets are widely consumed in India during the winter.

  • 3/4 cup sesame seeds 
  • 1/2 cup jaggery
  • 1/2 tsp ghee
  • Dry roast sesame seeds in a pan on a medium flame for 5 to 6 minutes, till brown. Transfer to a bowl. 
  • Now, heat the ghee in the same pan and add the jaggery. Mix well and stir continuously on a medium flame for 2 to 3 minutes.
  • Switch off the flame, add the roasted sesame seeds and mix it well. 
  • Pour the mixture into a greased thali. Roll it out thinly using a greased rolling pin. 
  • Cut into square pieces using a sharp knife. 
  • Allow it to cool down completely before eating. 

Tip: Store the til chikki in an air-tight container.


Gajar ka halwa is the most-loved winter season food in India.

  • 2 cups carrot, thickly grated
  • 1 tbsp ghee 
  • 2 tbsp milk 
  • 4 tbsp sugar
  • 4 tbsp mawa (grated) 
  • 1 tbsp raisins
  • 1 tbsp almonds (chopped) 
  • 1/2 tsp cardamom powder
  • Heat the ghee in a pressure cooker, add the carrots and sauté on a medium flame for 4 to 5 minutes.
  • Add the milk, and pressure cook for 1 whistle. Allow the steam to escape. 
  • Open the lid and transfer it into a pan. Add the sugar, mix well and cook on a high flame for 5 to 7 minutes. Stir it occasionally.
  • Add the grated mawa, mix well, and cook for more than 1 to 2 minutes.
  • Add the raisins, almonds, and cardamom powder and cook for another 1 minute. 
  • Serve hot.

Time for snacks! If the above-stated recipes seem too time-consuming you can try hara channa and other winter snacks in India.

  • 2 cups fresh hara chana (green chickpeas) 
  • Salt to taste 
  • A pinch of baking soda 
  • 1 tbsp mustard seeds
  • 1/2 tsp oil
  • 1/4 tsp asafoetida (thing)
  • 1/2 tsp black salt
  • 1/2 tsp green chillies (chopped finely) 
  • 1/4 tsp chilli powder
  • 1/2 cup fresh Coriander (chopped) 
  • 1 tbsp lemon juice
  • Rinse the fresh hara chana under running water. 
  • Add them to boiling water with salt and soda. Cook for 5 to 7 minutes and turn off the flame
  • Drain the water and transfer them to a bowl of cold water. 
  • Heat the oil in a pan and add the mustard seeds. Add asafoetida and hara chana.
  • Stir occasionally while cooking on a medium flame for 1 to 2 minutes.
  • Add the salt, black salt, green chillies, chilli powder, coriander, and mix the ingredients well.
  • Cook on a medium flame for a few minutes. 
  • Add the lemon juice, mix well, and serve the chaat.

Another winter snack Indians love to eat during the winter season is Surati ponkh. Let's take a look at how to make this quick recipe.

  • 1 cup ponkh
  • 1 tsp butter - 1 tsp  
  • Black pepper (freshly ground) - 1/3 cup 
  • lemon Sev - 250 grm
  • Mimosa Sugar Balls - 1 tbsp 
  • Lemon Juice - 1 and 1/2 tsp
  • Heat the butter and add ponkh.
  • Saute it on a medium flame for 1-2 minutes.
  • Place it in a bowl and add the rest of the ingredients. 
  • Toss them well and it's ready to eat!

For all the tea lovers out there, check out this refreshing honey ginger tea recipe.

  • 1 tsp honey
  • 1 tbsp freshly-grated ginger
  • 1 tbsp lemon juice
  • Add the ginger to a jar or teapot. Pour 2 cups of boiling hot water over it.
  • Allow the tea to infuse for a minute or two. Strain the tea. 
  • Add honey and lemon juice to it and mix well. Serve. 

Tip: This tea is effective for cold and cough


A cup of tulsi tea will provide you comfort in the winter season. Here's how can you make it:

  • 7-10 tulsi leaves
  • 2 tbsp lemon juice
  • Boil tulsi leaves in 1.5 cups of water on a medium flame for 10 minutes. 
  • Strain the water in a cup and add lemon juice to it. 
  • Serve the tea immediately. 

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