Thursday, January 24, 2008


Bhugga is a Punjabi winter delicacy. It is made around Lohri festival. I am sure there must be several different versions available. But I learned this version from a wonderful Punjabi aunty in our neighborhood whom we used to lovingly called "Kapoor Aunty". I have modified the original version of using khoya or mawa by substituting ricotta cheese.

1 cup part-skim ricotta cheese (or mawa/khoya)
1/3 cup brown sugar (use more if you prefer)
1/3 cup sesame seeds
1 tbsp almonds, chopped
1 tbsp pistachios, chopped
1/2 tbsp raisins (optional)
1 tbsp dry coconut, grated
1 green cardamom, seeds crushed
1 brown cardamom, seeds crushed

4-5 saffron threads (optional)
7-9 charolis for garnish
1. Powder sesame seeds coarsely and keep aside.
2. Pour ricotta cheese in a nonstick kadai. Keep frying on a very low flame till the moisture is entirely evaporated. It may take about 25 - 30 minutes.
3. Add sugar and powdered sesame seeds. Keep stirring for another 7-9 minutes.
4. Switch off the gas. Add dry fruits, saffron, cardamom powders. Mix together.
5. Let it cool down. Make balls of the mixture.
6. Flatten each ball and press a charoli on top.

Note -
1. You can use white sugar instead of brown sugar.
2. Bhugga can be refrigerated for up to 2 weeks.
3. The above mixture will yield around 7 - 9 bhugga.
4. Ricotta cheese or khoya gets reduced in quantity after water is evaporated.


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