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Popular Recipes to try during the Sankranti

Popular Recipes to try
during the Sankranti

Known as ‘Maghi’ in Punjab, ‘Khichiri’ in Uttar Pradesh, and ‘Uttarayan’ in Gujarat and Rajasthan, Makar Sankranti is a famous Hindu festival celebrated in various parts of our country. This festival marks the first day of the sun’s transit into Makara (Capricorn) and it is dedicated to Surya or Sun God.

Makar Sankranti is also celebrated as a harvest festival and it indicates the arrival of the spring season. This festival is even celebrated as the ‘Kite festival’ in a few parts of the country, such as Gujarat, Rajasthan, etc. The Kite festival is meant to please the Sun; hence, you will be able to see an amazing fusion of exquisite colourful kites soaring through the skies during the festival.

No festival is complete without some lip-smacking delicacies. Therefore, we bring you the best Makar Sankranti recipes to make your day even better. These recipes are easy and not very time-consuming.

  • 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.

    • 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)

    • 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.

    • 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

    • 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.

    • 1 cup peanuts
    • 1/3 cup Jaggery

    • 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.

    • 50 gm Sesame seeds (till)
    • ¼ cup Peanuts (moongphali)
    • ¼ desiccated coconut
    • ½ cup jaggery (gur)
    • 4-5 cardamom
    • Oil

    • 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!

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