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    Buzz 46Buzz 46: 7 Authentic Makar Sankranti Recipes That Are Worth Relishing

    Buzz 46: 7 Authentic Makar Sankranti Recipes That Are Worth Relishing

    Amaara

    Makar Sankranti is a Hindu festival celebrated in India to mark the transition of the sun into the zodiac sign of Capricorn, known as Makar in Hindu astrology. It is typically celebrated on January 14th each year, although the exact date may vary slightly depending on the Hindu calendar. This year, the festival will be celebrated on 15th January. The festival is also known as Pongal in Tamil Nadu and Sankrantan in Andhra Pradesh. It is a time to celebrate with Makar Sankranti special food such as Til Gud Ghya, Chikki, and Puran Poli.

    One of the key traditions is to exchange Makar Sankranti dishes which are a combination of sweets and savoury snacks with friends and family. The Makar Sankranti special food is often made from ingredients that are considered auspicious for the festival, such as til (sesame seeds), gud (jaggery), and chikki (a type of candy made from til and gud).

    In addition to exchanging Makar Sankranti dishes, many people also observe various rituals on Makar Sankranti. These can include bathing in sacred rivers or taking part in puja (worship) ceremonies, as well as participating in cultural and sporting events such as kite flying.

    Now, know more about some of the most popular Makar Sankranti recipes that are worth relishing.

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    7 Makar Sankranti Recipes That Are A Must-Try This Festive Season

    1. Til Gud Ladoo  (Sesame Seed & Jaggery Bars)

    Buzz 46: 7 Authentic Makar Sankranti Recipes That Are Worth Relishing

    Prep time: 10 minutes

    Cooking time: 30 minutes

    Ingredient list

    • 1 cup til (sesame seeds)
    • 1 cup gud (jaggery)
    • 1 tsp ghee (clarified butter)
    • 1 cup wheat flour
    • ¼ cup water

    Instructions

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    1. Dry roast the til seeds in a pan over medium heat until they turn golden brown. Remove from heat and set aside.
    2. In a separate pan, melt the gud over medium heat, constantly stirring to prevent it from burning.
    3. Once the gud has melted, add the til seeds and mix well.
    4. Add the ghee and continue to stir until the mixture comes together in a ball.
    5. Remove the mixture from the heat and let it cool slightly.
    6. In a separate bowl, mix together the wheat flour and water to form a soft dough.
    7. Divide the dough into small balls and flatten each one into a small disc.
    8. Place a spoonful of the til and gud mixture in the centre of each disc, then fold the edges of the dough over to form a ball.
    9. Roll the balls with the til seeds coating the surface, then serve.

    2. Sakkarai Pongal (Sweet Pongal)

    Buzz 46: 7 Authentic Makar Sankranti Recipes That Are Worth Relishing

    Prep time: 10 minutes

    Cooking time: 45 minutes

    Ingredient list:

    • 1 cup rice
    • ½ cup moong dal (split mung beans)
    • 4 cups water
    • 2 cups milk
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds
    • 1 tsp ghee (clarified butter)
    • 1 tsp turmeric
    • Salt to taste
    • 1 cup gud (jaggery)

    Instructions

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    1. Rinse the rice and moong dal together in a pot, then add the water and bring to a boil.
    2. Reduce the heat to low and simmer until the rice and dal are tender, about 30-45 minutes.
    3. In a separate pan, melt the jaggery over medium heat, constantly stirring to prevent it from burning.
    4. Once the jaggery has melted, add it to the pot with the rice and dal.
    5. Add the milk, cumin seeds, mustard seeds, ghee, turmeric, and salt to the pot, then stir well.
    6. Continue to cook over low heat until the Sweet Pongal (Sakkarai Pongal) reaches the desired consistency.
    7. Sakkarai Pongal (Sweet Pongal) is best served hot, garnished with cashews and raisins if desired.

    3. Undhiyu

    Prep time: 30 minutes

    Cooking time: 2 hours

    Ingredient list:

    • 2 cups mixed vegetables (such as eggplant, potatoes, green beans, yam, and unripe plantains)
    • 1 cup dried green beans (optional)
    • 1 cup dried toor daal (pigeon peas)
    • 1 cup yoghurt
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp mustard seeds
    • 1 tsp fenugreek seeds
    • 1 tsp turmeric
    • 2-3 green chillies, minced
    • 1 tbsp oil
    • Salt to taste

    Instructions:

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    1. Wash and chop the vegetables into bite-sized pieces, then set aside.
    2. Soak the dried green beans and pigeon peas in water for at least 2 hours, then drain and set aside.
    3. In a blender, combine the yoghurt, ginger paste, garlic paste, cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, turmeric, green chillies, and salt. Blend until smooth, then set aside.
    4. Heat the oil in a large pot or pressure cooker over medium heat. Add the vegetables, green beans, and pigeon peas, then stir well.
    5. Pour the yoghurt mixture over the vegetables and stir to coat.
    6. Add enough water to the pot to cover the vegetables, then bring to a boil.
    7. Reduce the heat to low and simmer until the vegetables are tender, about 1-2 hours.
    8. Serve the undhiyu hot, garnished with fresh cilantro if desired.

    4. Chikki (Sesame Seed & Jaggery Candy)

    Prep time: 10 minutes

    Cooking time: 20 minutes

    Ingredient list:

    • 1 cup til (sesame seeds)
    • 1 cup gud (jaggery)
    • 1 tbsp ghee (clarified butter)

    Instructions:

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    • Dry roast the til seeds in a pan over medium heat until they turn golden brown. Remove from heat and set aside.
    • In a separate pan, melt the gud over medium heat, constantly stirring to prevent it from burning.
    • Once the gud has melted, add the til seeds and mix well.
    • Add the ghee and continue to stir until the mixture comes together in a ball.
    • Transfer the mixture to a greased plate and flatten it into a rectangular shape using a rolling pin.
    • Let the chikki cool and harden, cut into squares or bars and serve.

    5. Makar Sankranti Khichdi

    Prep time: 10 minutes

    Cooking time: 45 minutes

    Ingredient list:

    • 1 cup rice
    • ½ cup moong dal (split mung beans)
    • 4 cups water
    • 1 tsp ghee (clarified butter)
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds
    • 1 tsp turmeric
    • 1 cup mixed vegetables (such as carrots, peas, and beans)
    • Salt to taste

    Instructions:

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    Amaara

    1. Rinse the rice and moong dal together in a pot, then add the water and bring to a boil.
    2. Reduce the heat to low and simmer until the rice and dal are tender, about 30-45 minutes.
    3. Heat the ghee in a separate pan over medium heat. Add the cumin seeds and mustard seeds, then cook until they begin to sizzle.
    4. Add the vegetables to the pan and cook until they are tender, about 5-7 minutes.
    5. Stir in the turmeric and salt, then add the cooked rice and dal to the pan.
    6. Mix well to combine, then serve the Makar Sankranti Khichdi hot.

    6. Karanji (Stuffed Pastries)

    Prep time: 30 minutes

    Cooking time: 30 minutes

    Ingredient list:

    • 1 cup chana dal (split chickpeas)
    • 1 cup gud (jaggery)
    • 2 cups wheat flour
    • 1 tsp cardamom powder
    • 1 tbsp ghee (clarified butter)

    Instructions:

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    1. Soak the chana dal in water for at least 2 hours, then drain and set aside.
    2. In a pan, melt the gud over medium heat, constantly stirring to prevent it from burning.
    3. Add the soaked chana dal to the pan and cook until it is soft and absorbed the gud.
    4. Mash the chana dal mixture using a potato masher or blender, then set aside.
    5. In a separate bowl, mix together the wheat flour, cardamom powder, and a pinch of salt. Add enough water to form a soft dough.
    6. Divide the dough into small balls and roll each one out into a thin circle.
    7. Place a spoonful of the chana dal mixture in the centre of each circle, then fold the edges of the dough over to form a semicircle. Press the edges together to seal the filling inside.
    8. Heat a griddle or frying pan over medium heat and cook the karanji until they are golden brown on both sides, about 2-3 minutes per side.
    9. Serve the Karanji warm, garnished with powdered sugar, if desired.

    7. Gajak (Sesame Seed & Jaggery Snacks)

    Prep time: 10 minutes

    Cooking time: 20 minutes

    Ingredient list:

    • 1 cup til (sesame seeds)
    • 1 cup gud (jaggery)
    • 1 tsp ghee (clarified butter)

    Instructions:

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    Amaara

    1. Dry roast the til seeds in a pan over medium heat until they turn golden brown. Remove from heat and set aside.
    2. In a separate pan, melt the gud over medium heat, constantly stirring to prevent it from burning.
    3. Once the gud has melted, add the til seeds and mix well.
    4. Add the ghee and continue to stir until the mixture comes together in a ball.
    5. Transfer the mixture to a greased plate and flatten it into a thin layer using a rolling pin.
    6. Let the gajak cool and harden, cut into squares or diamond shapes and serve.

    Makar Sankranti is a festive and joyful occasion that is celebrated with a variety of traditional foods and rituals. From til gud ladoo and puran poli to chikki and pongal, there are many delicious and authentic dishes to enjoy on this day. Whether you choose to try these Makar Sankranti recipes or buy them from a local vendor, these Makar Sankranti delicacies are sure to be a hit with family and friends.

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