Popular Recipes to try during the Sankranti

Sweet Pongal
Sweet Pongal is one of the most popular Makar Sankranti recipes in South India. It is easy to prepare, a treat for your taste buds and it also acts as a comfort food.

Ingredients:-
- 100 gms Rice
- 80 gms Yellow Moong Dal (Split Lentils)
- 120 gms Jaggery (Gur)
- 4-5 Cardamoms
- 1 clove
- 5-6 tablespoons of pure ghee (clarified butter)
- 10-15 Cashew nuts (Kaju)
- 10-15 Raisins (Kishmish)
Preparation:-
- Take a medium sized pan and add 100 gm of rice and 80 gm of moong dal to it. On a low flame, dry roast them for a few minutes.
- You don’t have to wait until they turn brown or golden. Just continue the process until a light roasting fragrance fills the air.
- Now, take another clean bowl and rinse the roasted rice and moong dal with clean water 2-3 times.
- Put it in a pressure cooker with about 3 cups of water and cook it on a medium flame for 8-9 whistles. It must become mushy (like Khichdi) and not have a pulao like consistency. If so, add another cup of water and give it another whistle.
- Chop the jaggery. Heat a pan with about half a cup of water and add the chopped jaggery, heating it on a low flame.
- You must continue till the jaggery melts completely.
- The end result will be a yellowish-golden syrup.
- Add the syrup directly to your rice and moong dal mixture and give it a good stir.
- To it, add powdered cardamom and clove.
- To it, add powdered cardamom and clove.
- Mix it properly. If in case the mixture looks too thick and not the right consistency, then add about ¼ cup of boiling water and mix it well.
- Now, in a small pan, heat the ghee. Add cashews and raisins to it and fry till they turn golden. Add it to your Pongal along with the ghee. Give it a good mix. Your delicious sweet Pongal is ready to be devoured.
Patishapta
Patishapta is a Bengali delicacy, which resembles crepes. This recipe will make you stand out and is perfect for this Makar Sankranti.

Ingredients:-
- 1 cup flour (Maida)
- ½ cup sooji (semolina)
- ¼ cup Rice flour (chawal ka aata)
- 2 cups Milk
- Oil
- 3 cups grated coconut
- 2 tablespoons jaggery
- 4-5 cardamoms
Preparation:-
- In a bowl, mix grated coconut, grated jaggery, and a little milk. Transfer the mixture to a pan and heat it on a low flame.
- Add powdered cardamoms and stir it. The jaggery must completely melt and turn sticky. The complete process might take about 10-15 minutes.
- Once done, keep it aside.
- Now, in a clean large bowl, take flour, sooji, and rice flour and mix it with milk to get a dosa batter type consistency. Make sure there are no lumps and keep it aside for an hour.
- When it is time, heat a non-stick pan. Put some batter in the pan and spread it immediately with a ladle. The spread must be very thin and even.
- After it turns brown, turn to another side and let it sit for a few seconds. And, it is done.
- To serve, pour your delicious sticky syrup on top and enjoy.
Peanut Ladoo
This quick recipe is simply wonderful and very easy to prepare.

Ingredients:-
- 1 cup peanuts
- 1/3 cup Jaggery
Preparation:-
- Heat the pan and add some raw peanuts to it. Dry roast it for a few minutes till they become brownish. Do it on a low flame and the peanuts must not be even a tiny-bit raw.
- Once they are done, let them cool. Rub them between your palms to peel out the skin.
- Now, take a mixer grinder, add the peanuts and jaggery and blend it well.
- Make sure it turns into a fine powder.
- Immediately remove it from the grinder and press them in the shape of a ladoo using your hands. Yum!!
Till Ladoo (sesame seeds Ladoo)
These ladoos are indubitably mouth-watering. Easy to make, so very healthy, and just yummy.

Ingredients:-
- 50 gm Sesame seeds (till)
- ¼ cup Peanuts (moongphali)
- ¼ desiccated coconut
- ½ cup jaggery (gur)
- 4-5 cardamom
- Oil
Recipe:-
- Put the pan over medium-high heat. Make sure the flame is low, and roast the sesame seeds till they pop and turn golden brown. This will take about 2 minutes. Remove it from heat and let it cool.
- Now, using the same method, dry roast the peanuts till they become crunchy, losing all the rawness. Remove from heat and let them cool down.
- Using the same pan, dry roast desiccated coconut until they turn golden in colour. Remove from heat and let it cool.
- Now, you must coarsely powder the peanuts. It must neither turn into a fine powder nor must it remain chunky.
- Add cardamom powder to the crushed peanuts.
- Mix it well.
- Now, take the same pan and heat the jaggery with about 3-4 tablespoons of water. You can also use ghee instead of water. Keep the flame low and keep stirring it.
- The jaggery will melt and start bubbling. Keep stirring it. Add peanut mixture, roasted sesame seeds, and coconut to it. Give it a good stir.
- Grease a plate with oil and transfer the material from the pan to this plate. Let it cool down a little for about 2 minutes.
- Now, wet your palm, take a small amount of the mixture and shape it round like a ladoo. Enjoy!

Disclaimer:

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Popular Recipes to try
during the Sankranti

Sweet Pongal

Patishapta

Peanut Ladoo

Till Ladoo (sesame seeds Ladoo)

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