Here are some recipes for the occassion of Makar Sankranti. Makarsankranti is celebrated in different parts of India with different styles.
The whole country welcomes the onset of ‘uttarayana punyakaram’, with the celebration of Makar Sankranti, which marks the journey of the sun to the northern hemisphere (Makar Raasi). All across the country this festival is celebrated with much joy, though the style differs slightly from state to state. People begin this auspicious day with holy dips in water and by worshipping the sun.
In the South, it is a big day for the Tamilians and the people of Andhra Pradesh. The four-day event is called ‘pedda paadunya’, which means big festival. The first day of the festival is called Bhogi, the second Sankranti, the third Kanuma and the fourth day Mukkanuma. Traditionally, this period is considered an auspicious time and it is believed that the veteran Bhishma of Mahabharata chose to die during this period. Bhishma fell to the arrows of Arjun. With his boon to choose the time of his death, he waited on a bed of arrows to depart from this world during this holy period. It is believed that those who die in this period are free from the cycle of rebirth.
The one month following it is considered to be very auspicious and is called ‘Dhamnurtmasam’. People rise early in the morning, take baths and go on the streets to sing devotional songs. The girls, dressed in beautiful colorful customs, go in groups singing around. Houses and warehouses are cleaned and the front yards of the houses are adorned with rangolies or muggulu, which are beautiful floral design drawn on the floor with rice powder, a fine limestone powder, further decorated with marigold flowers placed on cowdung ball.
Karnataka also celebrates this festival in a unique style. Families visit friends and relatives dressed in colorful clothes. They exchange sugarcane pieces, a mixture of fried til, molasses, dry coconut pieces, peanuts and fried gram, which signifies that sweetness should prevail amongst them in whatever they do. On this day cows and bulls are washed and their horns are adorned with vivid colors and garlands and are made to jump over a bonfire lit at night.
In Maharashtra people visit their friends and relatives and exchange multi coloured sugar and a mixture of fried til and molasses. While exchanging the sweets they say, “til gul ghya, god god bola” which means that ‘let there be only friendship and good thoughts between us’. New utensils are purchased and used for the first time in Hindu houses. Vividly coloured kites dot the skies. In the Gujratis, pandits grant scholarships and certificates to students who have successfully completed their studies in philosophy on this auspicious day.
For the people residing in the Indo-Gangetic plain, the day begins with a dip in the Ganges and an offering of water to the sun, which is said to award punya. People pray for a good harvest and offer special puja. In Bihar and Uttar Pradesh, the two rice eating belts, people have special rice-centric meals. Til and rice form two important ingredients of this festival. In the river Hoogly, near Calcutta, people from all over India come for a ceremonial cleansing here. This ceremony of this day is called the Gangasoyar Mela.
Indian moongphali ladooes are made by cooking the mixture of rice and coconut with jaggery. Learn how to make Moongphali Ladooes. Ingredients:1 cup Rice (chawal)2/3 cup Coconut (nariyal) (scraped)2/3 cup Pressed Rice (poha)1 1/3 cup Jaggery (gud) (grated)1/3 cup Coconut (nariyal) MilkA pinch Salt (namak)1 drop Yellow ColourGhee to fry How to make moongphali ladoo: … Read more
Indian Til ladooes are made by adding roasted sesame seeds to the jaggery syrup. Learn how to make Til ladooes. Ingredients:4 cups sesame (til) seeds1/2-cup water (paani)1/2 cups brown sugar or powdered jaggery (gud)Cup coconut (nariyal), chopped finely into small pieces How to make til ladooes: Take a saucepan and heat it on the middle … Read more
Adding kewra essence to the mixture of milk and paneer makes Indian malai ladoo. Learn how to make these yummy ladoo. Ingredients:1/2 cup of Condensed milk (dudh)Cardamom (elayachi) powder – 1 tsp.Yellow Food color- 4 to 5 dropsPaneer fresh crumbled- 250gmsKewra Essence – 2 to 3 dropsSilver (chandi ka vark) edible leaf- 1 How to … Read more
Indian pinnie is made by adding milk to roasted flour. Learn how to make this sweet dish. Ingredients:250 gms. Wheat (gehun) flour250 gms. Ghee250 gms. Sugar (cheeni) ground3-4 tbsp. Milk (dudh)1 tsp. Cardamom (elayachi) powder How to make pinnie: Take a heavy bottomed pan and heat it. Add ghee. When it melts add flour and … Read more
Indian shengdana chikki is easy to make with jaggery syrup and groundnuts. Learn how to make shengdana chikki. Ingredients:Groundnuts (Moongfali) – 1 cup skinned, roastedJaggery (Gud) – 3/4 cupClarified butter (Ghee) – 2 tablespoon How to make shengdana chikki: Take a pan and heat it on the medium flame. Put water and add jaggery to … Read more
Indian ganee ki kheer is made by boiling rice with sugarcane juice. Learn how to make this easy sweet dish. Ingredients:Sugarcane(ganna) juice: 1 litreBasmati rice(chawal) : 100g How to make ganee ki kheer: Take a pan and heat the sugarcane juice in it. Add rice to it and cook. Keep the flame low. Cook till … Read more
Indian til poli is made by stuffing sesame seed mixture in dough and frying it. Learn how to make Til Poli. Ingredients:2 cups cleaned white sesame (til) seeds2 cups grated jaggery (gud)1 1/2 teaspoon powder of cardamoms (elaychi)1/4 teaspoon nutmeg (jayphal) powder1 1/2 cups flour (maida)Oil for shallow frying How to make til poli: Add … Read more
Indian kurmura ladoo is made by adding kurmura to jaggery syrup and making balls. Learn how to make kumura laddo. Ingredients:2 cup Kurmura (puffed rice{chawal})1 cup Jaggery(gur)1/4 cup Ghee(oil) How to make kurmura laddo: Take a pan and boil water. Add jaggery and make syrup. When the syrup is make remove from the fire and … Read more
Make Indian gajak by making thin sheets of roasted sesame and jaggery syrup. Learn how to make gajak. Ingredients:1 cup sesame(till)3/4 cup sticky jaggery(gur)1/2 tsp cardamom powder(elayachi)2 tbsp clarified butter(makhan) How to make til gajak: Take a pan and put it on medium heat. Roast sesame on it. Stir continuously. When roasted nicely cool them. … Read more
Indian dry fruit chikki is made by cooking dryfruits with grated jaggery. Learn how to make dry fruit chikki. Ingredients:Badam(almonds) 1 cup (chopped)Pista() 1 cup (chopped)Cashew(kaju) 1 cup (chopped)Jaggery(gur) 1/4 cup (grated)Kesar(saffron)-few soaked in milkghee 2 big spoons How to make dry fruit chikki: Take a pan and put ghee and heat it. When it … Read more
Indian coconut chikki made by cooking coconut with sugar. Learn how to make coconut chikki. Ingredients:400 grams Dry grated coconut(nariyal)150 grams Brown sugar( bhuri cheeni)150 grams Sugar(cheeni)2-3 tbsp. Ghee(tel) How to make coconut chikki: Take a pan and put ghee. When it melts put grated coconut. In another pan mix brown sugar, sugar and water … Read more
Indian atta dadoo is made by roasting jaggery with flour. Learn how to make atta ladoo. Ingredients:250 gms atta (flour)200 gms. Jaggery(gur)30 gms vanaspati or ghee. How to make atta ladoo: Take a pan and put it on a medium heat. put the flour and roast till it becomes light brown. Mix grated jaggery to … Read more
Indian ghathia is made by frying strips of wheat dough. Learn how to make crispy ghathia. Ingredients:1/2 kg Wheat(gehun) Flour11/2 cups Water (paani)1/2 tsp Ajwain2 tbsp Oil (tel)Oil for frying as requiredSalt(namak)as per taste How to make ghathia: Add oil, ajwain and salt to the flour and mix. Add cold water and knead the hard … Read more
Indian chakli is made by passing the dough though and mould and deep-frying it till it becomes golden brown. Learn how to make chakli. Ingredients:Urud(dal) flour 115 gms.Rice(chawal) flour 340 gms.Chili(mirch) powder 3 tsps.Asafoetida(hing) ½ tsp.Til seeds 1 tbsp.Butter(makkhan) 2 tbsps.Oil(tel) As requiredSalt(namak)To taste How to make chakli: Add all dry ingredients like salt, asafetida … Read more
Indian chivda is made by frying sago and mixing dry fruits. Learn how to make sweet-salty chivda. Ingredients:1 cup sago (poha)1/2 cup unsalted peanuts without skins(mungphali)1/2 cup almonds/cashews (badam/kaju)1/4 cups raisins (kishmish)1 cup potato sticks (available at most supermarkets in the Snack section)5 green chillies(hari mirch) chopped1 tsp lemon salt2 tsps sugar(chini) coarsely powderedVegetable/ canola/ … Read more