Winter in Haryana is more than just a change in weather—it’s a season of comfort, warmth, and irresistible food. As temperatures drop, kitchens across the state come alive with aromas of seasonal delights made from fresh produce, desi ghee, and time-honored recipes passed down through generations. If you’ve ever wondered what makes Haryanvi winter cuisine so special, here’s a mouth-watering tour of some of the most loved dishes.

Bajre ki Khichdi – The Soul of Haryanvi Winter

When the chilly winds start blowing, Bajre ki Khichdi becomes a staple in almost every household. Made from pearl millet (bajra), moong dal, and plenty of ghee, this wholesome dish keeps the body warm and full of energy.

🥘 Haryana Style – Recipe

Garlic – 3–4 cloves (optional, for winter flavor)

Bajra (pearl millet) – 1 cup

Moong dal (yellow split gram) – ½ cup

Water – 4–5 cups (adjust as needed)

Ghee – 2–3 tbsp

Salt – to taste

Cumin seeds (jeera) – 1 tsp

Green chilli (optional) – 1–2 (chopped)

Turmeric – ¼ tsp (optional)

Sarson ka Saag With Makki ki Roti and Bajre ki Roti with Gud & Ghee

While Punjab is famous for Sarson ka Saag, Haryana embraces it just as fondly. The saag, slow-cooked with spices, garlic, and ghee, becomes the perfect companion to hot Makki ki Rotis straight off the tawa.
A dollop of fresh white butter on top completes the heavenly combination. It’s winter comfort food at its finest.

Another winter favorite, Bajre ki Roti is thicker, denser, and full of warmth. It is usually eaten with gud (jaggery) and a generous drizzle of ghee, making it both nutritious and delicious.
For many Haryanvis, this combo is not just food—it’s nostalgia.

🥬 Ingredients

For the saag

• 500 g sarson (mustard greens)
• 250 g palak (spinach)
• 250 g bathua (optional but recommended)
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped
• 6–8 cloves garlic (2–3 for boiling, rest for tadka)
• 1-inch ginger, chopped
• 2 green chilies
• 2–3 tbsp makki ka atta (cornmeal)
• 2–3 tbsp ghee
• 1–1.5 tsp red chili powder
• 1 tsp haldi
• Salt to taste

Gajar ka Halwa – Winter’s Sweet Star

No winter food list is complete without the iconic Gajar ka Halwa. Made from the season’s freshest red carrots, slow-cooked in milk and ghee, and topped with dry fruits, it’s a dessert loved by all ages.
In Haryana, it’s common to prepare huge batches and enjoy it warm throughout the season.

🍨 Ingredients

• 1 kg red carrots, peeled & grated
• 1 liter full-cream milk
• 4–5 tbsp desi ghee
• ½–¾ cup sugar (or ¾–1 cup grated jaggery)
• 5–6 green cardamom (crushed)
• 10–12 cashews, chopped
• 10–12 almonds, sliced
• 1–2 tbsp raisins
• A pinch of saffron (optional, modern addition)

Lasun ki Chutney

• Haryana ke gaonon me ise bajre ki roti, mooli paratha, makki roti, aur sarson ka saag ke saath khaya jata hai.
• Winters me hara lehsun immunity badhata hai aur body ko garam rakhta hai.
• Chutney bohot simple, fresh, aur teekhi hoti hai.
• Iska swad sadharan lekin bahut hi chatpata hota hai.
• Gaonon me ise sil-batta par peesa jata hai—isse chutney ka raw aur earthy flavour aur bhi badh jata hai.

🧄 Ingredients

• 1 cup hara lehsun (leaves + tender stalk)
• 2–3 hari mirch
• ½ tsp jeera
• 1–2 tbsp lemon juice
• Salt to taste
• 1–2 tbsp mustard oil (optional,)
• Thoda sa dhaniya (optional)