Makar Sankranti

                                                                        (मकरसङ्क्रान्ति )

Harvest Festival

"Makar means Capricorn, and the Sankranti means transformation, that marks the sun’s change into ever-longer days. "

                                       "ॐ सूर्याय नम:।"

This festival is dedicated to the solar deity, Surya 
Makar Sankranti is the festival dedicated to Sun God which purifies the nature and helps to abolish our sins and bad deeds. As a sign of divinity and wisdom, Hindus revere the Sun God. Makar Sankranti onwards, days become longer and warmer compared to nights.

Makara Sankranti (also known as Maghi) is a Hindu festival devoted to Surya (sun), celebrated on the 14th of January (mid winter)  every year. As per the Hindu belief, Makar Sankranti is the beginning of the auspicious period for six months- a victory of light over the darkness or the end of the darkest night of the year.

The festival celebrate the hard work and enterprise of millions of farmers across the country. Makar Sankranti denotes the entry of the sun into the zodiac sign of Makar (Capricorn) as it travels on its celestial path. The day marks the onset of summer and the six months auspicious period for Hindus known as Uttarayana- the northward movement of the sun. As a part of official celebration of "Uttarayan", the Gujrat government has been hosting the International Kite Festival since 1989.

Makar Sankranti is one of the most important and auspicious days for Hindus. It is celebrated all over over India and also in Nepal in the Hindu calendar month of Magha. It takes place on January 14 every year. Makar Sankranti is perhaps the only Indian festival whose date falls on the same day every year.  It is the only festival which has been observed as per the Solar Cycles while rest of the Indian festivals are set according to lunar cycle of Hindu calendar.

The delicacies of Makar Sankranti symbolize Unity, and colorful kites flying in sky shows the unity and diversity culture of India. The distribution of sweet is the common ritual being followed by people across the India in different cultures as sweet signifies symbol of peace and joyfulness. The most popular festival in India, Makar Sankranti is celebrated among people with same jest and enthusiasm from north to south and east to west.

Introduction

 Makar Sankranti the pan India festival, known by various names is celebrated on 14th of

January. Makar Sankranti comes under solar month of Makara and lunar month of Magha as per the Hindu calendar. People fly kites under the sun to celebrate the festival in many parts of India. As a part of important spiritual practice, on the day of festival people take holy bath in rivers for absolution of sins. Every 12 years, Kumbh Mela (a mass pilgrimage of belief) is organized and on the day of Makar Sankranti millions of people go to Prayag for the bath and offering of prayers to Lord Sun.  Many people on the auspicious occasion of Makar Sankranti exchange sweets made up of jaggery and til to express love and joy. Makar Sankranti is somewhat similar to the thanks giving festival celebrated in western part of the world. The day marks the end of the winter season which is known for infections and sickness, early morning sun on the day of festival help people in getting rid of the harmful bacteria. Makar Sankranti has the regional variations and is celebrated with different customs and traditions across India. Apart from India, Makar Sankranti is very famous in Nepal and is celebrated with the name Maghe Sankranti. It marks the end of Poush-unlucky and inauspicious period.

Makar Sankranti has special importance for every Hindu. This is the day when the Sun God begins its ascendancy and enters into the Northern Hemisphere. Like Greeks, Hindus too give great importance to the Sun God. Sun for the Hindus stands for Pratyaksha-Brahman - the manifest God, who symbolizes non-dual, self-effulgent and glorious divinity blessing one & all tirelessly. Gayatri mantra, which is from Rig-Veda, was specifically crafted for the worship of Sun God.

Sun transcends time and rotates the proverbial Wheel of Time. Hindus worship Sun God for intelligence & wisdom. Lord Krishna had described sun as the source of wisdom and intelligence and first disciple of his. Hinduism has been known for the association of cosmic events with human life and values and transforming them into some kind of religious ceremonies. Makar Sankranti is one of the similar associations of cosmic event with human life.

Makar Sankranti marks the period when a long and cold winter ends and spring—the season of revival begins. It is the season when people across India honor the Sun God, whose energy enables all life on Earth. It is an auspicious occasion for the Hindus because they believe that the Sun stands for knowledge and wisdom, spiritual light and insight. Sun is considered a God who dispels darkness and brings radiant light into life and earth.

According to the solar calendar it holds significance as the day and night is of exactly equal  duration. For the people in the northern hemisphere, this is a period when the sun is coming closer to them. This signifies the days will be longer and warmer after Makar Sankranti.

The festivities associated with the day is known by different names in different parts of country. 

Vedic Significance

The origin of the festival can be traced back to the times of the Aryans when people prayed for the warmth of the sun during the cold and harsh winter days. According to the religious texts the Puranas, It is believed that the Surya (Sun) visits the home of his son Shani (Saturn) on this who is the Lord of the Makar Rashi (Zodiac Capricorn). Though the father and son do not get along very well, the Sun God makes it a point to visit his son on the same day every year. He, in fact, visits and stays for a month. Thus this day symbolizes the important of the father-son relationship. According to Hindu mythology, it is believed that gods come to earth on Makar Sankranti to take bath in River Ganga.

This day also has a reference in the Hindu epic of Mahabharata, according to which Bhishma had declared his intention to leave his body on this day while lying on a bed of arrows for over a month. He kept lying on a bed of arrows till this day and then left his body on Makar Sankranti. It is believed that a person who dies during this period becomes free from transmigration or rebirth. It’s also believed that you are not resurrected but go straight to heaven if you die during Makar Sankranti.

The period of Uttarayana also signifies the days of devatas, whereas the Dakshinayana is said to be the night of devatas, hence most of the auspicious things are done during this period.

Many spiritual rituals performed on this day. Along with this festival, Kumbh Mela also takes place every 12 years and is one of the world's largest mass pilgrimages.
This festival is one of bonding in which every member of society must bury the hatchet and live in peace with friends and enemies.

It is very good to chant the Gayatri Mantra on this day. Goddess Saraswati (the bestower of knowledge) is worshipped on this day. People also pay obeisance to their ancestors. On this day, people make offerings to the animals, especially the cow since it is revered as source of life in Hinduism.

Til and Gud balance each other

Til is used as a medicinal remedy in Ayurveda. It is good in treating congestion, skin conditions, and reproductive issues. It also gives nourishment and energy. Jaggery or gur supplies heat and energy to the body. When taken in combination with til, gur is more beneficial than when taken in isolation because too much heat can weaken digestion and cause pain in the body. Whereas with til, the harmful effects of sweet are set off. We get both nourishment and heat when they are taken together. They complement each other well.

These food items are packed with healthy ingredients such as jaggery, sesame seeds, coconut, chickpeas and groundnuts. Upon their consumption, they are known to provide a lot of health benefits and also play a major role in disease and infection prevention, which are mainly active during the winter season.

                      "Til and jaggery are healthy ingredients that help keep you warm." 

Though the festival has many names, the emotions of happiness, hope and positivity are mutual among everyone 

Makar Sankranti  (मकर संक्रांति) celebration in Maharashtra.

Makar Sankranti in Maharashtra.  In Maharashtra, people wish ‘til gul ghya, god god bola’ “तिळगुळ घ्या गोड गोड बोला on ‘Makar Sankranti’ which means have sweets and talk sweet.  People also decorate their homes with ‘rangoli’ and flowers especially in Maharashtra. Traditionally, in Maharashtra, the day begins with bathing in water filled with sesame seeds. People visit Sun temple (Suryadev) in Mumbai, eat til ladoos later. Married women celebrate wedded life by anointing each other with scented waters, exchanging turmeric and vermillion and enjoying the haldi kunku.   Married women also exchange Sugad, sughat  which are earthen clay pots containing sugarcane sticks, berries, carrot pieces, puffed rice, turmeric, cloth and cotton. Five married women distribute five Sugads to five other married women.

Sugat

Sankrant Haldi Kunku

This is one of those festivals where the color black is worn without disapproval as it signifies the end of the black period and the welcoming of a happy, new time. Maharashtrian women wear a special black saree  called the Chandrakala which is embossed with stars and and small crescent moons. Another reason for wearing black is because Sankranti comes at the peak of the winter and wearing black helps to absorb heat and keep the body warm

Halwyache daagine or ornaments made out of halwa (a sweet pudding of sugar-coated sesame) are offered to the newly wed bride at the traditional Sunache Tilavan which is the first welcome to the daughter-in-law.

Til Gur Jewellery

Bornahan is organized for babies less than a year old which involves the baby s first bath with ber or pieces of sugarcane, rice and sweets and welcomes the first spring of his/her life. Women and children go to the house of the baby and anoint him/her with amla (Indian gooseberry) and bor (a small red fruit).

The best food items during the festival are til gul which consists of sesame and jaggery – both symbols of prosperity and gulaachi poli/bhakri (round thick rotis made of sesame and jaggery dusted with sesame and crowned with butter. Other food items like Bajra Khichdi, curd rice, til Gajak, Kurmure laddoo and Payesh.

Til Ka Ladoo

Tilgul (Sesame seed balls) or Til laddoo

Ingredients

• ⅓ cup sesame seeds (til)
• ¼ cup peanuts
• ¼ cup desiccated coconut
• ½ cup heaped grated jaggery
•  3 tbsp water¼ tsp cardamom powder1 tsp oil 

How to prepare

• Roast the sesame seeds in a pan on low flame, stirring to ensure it is evenly heated. It will change color.
• Keep aside. Add the peanuts and dry roast them on a low flame till they become crunchy.
• Remove from the flame and cool.
• Now, add the desiccated coconut to the pan and roast it till it becomes a light golden color. Keep aside. Crush the cooled peanuts coarsely and add it to the roasted coconut and sesame seeds with the cardamom powder.
• Mix very well. Keep aside.
• Heat the grated jaggery with water on a low flame, constantly stirring it till it dissolves. Cook till it becomes a soft ball when you put a small piece in water.
• Turn off the flame and add the dry roasted mixture and mix well.
• Apply some oil on your palms and make small balls or laddoos while the mixture is hot.
• Store in an airtight container. 

The perfect snack for Makar Sankranti! Note: a) You will be able to remove the skin of the peanuts easily when they are done. b)The rolling of til laddoos is an art. Also, since the laddoos have to be rolled when they are quite hot, consider wearing protective gloves to avoid getting burned.

It is a famous Maharashtrian dessert but is also famous in Bihar.

• Health benefits of sesame seeds: They are packed with bioactive compounds such as vitamins, minerals, polyunsaturated fatty acids, phytosterols and lignans. The antioxidant activities of sesame seeds may help prevent inflammation, risk of cancer, high glucose and high cholesterol levels in the body. Sesame seeds are also known to improve the infertility problems in men.  
• Health benefits of jaggery (gur): It is prepared by sugarcane juice and is considered the best alternative to sugar. This natural sweetener prevents damage to the lungs, lowers cholesterol, manages diabetes and helps with weight loss. Jaggery is also best known to produce heat in the body and improve blood flow, the reason why it is mainly consumed during winters.
• Health benefits of peanuts: They are a good source of fibre, vitamin B, vitamin E, magnesium, iron, zinc and antioxidants like selenium, copper and manganese. The low glycemic index of peanuts is beneficial for diabetes management while the high content of vitamin E helps with preventing the risk of coronary heart disease. Also, folate in peanuts is considered good during pregnancy. 
• Health benefits of cardamom: A study says that cardamom has blood pressure lowering, anti-food poisoning, heart-function improving, anticancer, antibacterial and gastroprotective activities. In short, this ancient spice may help improve the overall health of a person

Puran Poli

Another Maharashtrian delicacy that makes Makar Sankranti one of our most favourite festivals is puran poli, which is a sweet flatbread stuffed with sweet and crumbly moong-based filling. The famous breakfast dish is also prepared during Diwali and Naraka Chaturdashi celebrations.

Puran Poli is a sweet flatbread stuffed with a sweet filling (Puran) made from spilt Bengal Gram (chana dal) and jaggery. Puran Poli is a popular Maharashtrian recipe made during Holi, Ganesh Chaturthi or any other festive occasion Ingredients: For Making Puran (Stuffing) :

• 1 1/2 cup Chana Dal (soak over night in warm water)
• 1 cup Water
• Salt
• 1 1/2 cup Jaggery (Grated) Sweet making gur
• 1/2 tsp Ginger Powder
• 1/2 tsp Nutmeg Powder
• 1 tsp Green Cardamom Powder

For Making Poli:

• 1 cup Refined Flour
• Salt
• 1/3 Cup Water
• 1/3 Cup Oil
• Ghee

Method

• Cook chana dal with little salt 4 whistle
• drain water from chana dal
• mesh the hot lentil in sieve or puranacha yantra
• cook puran by adding grated gur in it
• add Nutmegh and cardemum powder
• 1/2 TSF Ginger powder
• grated nutmeg
• take wheat _maida1:1
• salt
• water and 1/3 cup of oil
• Kneed with water to make soft dough
• add another tbsp of oil (chikana atta) roll it
• Make a lemon size ball of puran
• Make a smaller balls of dough (flat and sticky)

Til Gur Poli

Til Gur Poli

Murmure Ladoo

                              

Since Makar Sankranti also marks the beginning of the harvest festival in Maharashtra and all over India, it is celebrated by flying kites, taking a dip in the holy waters of river Ganga or Yamuna, a bath with sesame oil, worshipping ancestors with a sesame oil lamp and exchanging til guls. A dip or bath signifies self purification and gaining ‘punya’ (blessing). Special puja is also offered as a thanksgiving for a good harvest. According to folklore, any boy or girl who takes a dip into the holy waters are blessed with good looking and charming partner.  It is believed that whatever you give away with a good and pure heart on this day will be returned to you in abundance in this life or the next by the Sun God.

In Maharashtra, people exchange til guls or tilache ladoo and greet each other saying til-gul ghya, god god bola which means accept these sweets, and speak sweet words. The underlying thought is to let go off any harsh feelings towards each other and resolve to speak lovingly and remain friends. It is a sign of goodwill and friendship.

The offering of tilguls on this day symbolizes one s soul should be as tender as the sesame seed and one’s voice should like sweet like jaggery. It stands for love for each other, respect for one’s elders and affection for one’s neighbors.

One of the health benefits of applying the sesame oil is warmth to the body. This also signifies warmth and affection in expressing one s thoughts, words and deeds.

This festival is also celebrated by flying kites. There is a colorful display of kites flying high in the sky. Competitions are held to bet on whose kite flies the highest and the longest.

Every region in Maharashtra has a specific custom associated with Makar Sankranti and its roots can be traced back to the harvest and the farming season. In Maharashtra, it is the season of the first sugarcane harvest. Sugar canes are ready to be made into jaggery and therefore, jaggery is seen in all sweets prepared during this period.

It is the beginning of an auspicious time. It is celebrated with enthusiasm every year. It is an auspicious day and signifies a new beginning. People visit Sun temple (Suryadev) in Mumbai, eat til ladoos later.

 Khichdi Parv In Uttar Pradesh

"खिचड़ी पर्व "

The festival is celebrated for three days- Bhogi, Makara Sankranti and Kanuma. Bhogi- January 13th

 Makara Sankranti - January 14th and Kanuma - January 15th

                                      

Magh Snan 

Makar Sankranti is also known as Khichdi Parv in UP. During this parv, people prepare a special dish known as Khichdi and offer it to the Sun God as naivedya. After the pooja, it is distributed among the family members as prasad.

Khichdi mela of Gorakhpur

                                                     

The devotees come to the three-day Khichdi Mela in Gorakhpur at the holy land of Guru Gorakhnath. There is a glimpse of harmony all over the place. This influx of faith is not only of Purvanchal. Rather, it also belongs to the friendly country Nepal along with the border regions.  Both Gorakhnath temple and its Khichdi festival are famous all over the world. Gorakshpeeth is the architect of the tradition of offering khichdi to Baba Gorakhnath on the date of Makar Sankranti, continuing from Tretayug. This temple is not only famous in the country, but at the same time this Khichdi fair held here is also very famous. No matter how cold it may be, but every year on Makar Sankranti, people from far off places come here to offer khichdi. This fair lasts for a month. 

How the tradition of offering Khichdi started

Once upon a time, reaching the Jwala Devi temple in Kangra district of Himachal Pradesh while begging, where the goddess appeared and invited Gorakhnath for food, when Gorakhnath saw Tapasi's food, he said that I would like to eat rice, pulses found in alms. I eat only rice, on which Jwala Devi said that I heat water to cook rice and lentils, you bring rice and lentils on alms, after which Gorakshanath reached Gorakhpur while doing alms. When he reached Gorakhpur, there was a dense forest, he kept his alms bowl at the confluence of Rapti river and Rohini river and he got engrossed in the means. In the meantime, the festival of Khichdi came and seeing an ascetic doing his alms, people started pouring alms in his vessel, even after continuously pouring alms, when this vessel did not fill, then people started considering it as a miracle of the ascetic, after which every year Khichdi The tradition of offering has started.  Since then till today the tradition of offering khichdi to this temple has started every year. People from Nepal and Bihar also come here to offer Khichdi. At the same time, some devotees offer Khichdi here after fulfilling their vow. On Makar Sankranti, the CM will offer Khichdi at around 4 am marking the start of the festivity. Then the Khichdi sent by the royal family of Nepal is offered to Guru Gorakhnath. The doors of the temple are opened for the devotees to make the offerings that also include woollen clothes, oil, ghee, sesame, jaggery and other items, The festivity also marks the start of a fair on the temple premises. Along with religious activities, the temple becomes a centre of social harmony where the people of various castes and creed set up shops and visit to purchase various items of domestic use. The pilgrims visiting Ganga Sagar in West Bengal start their journey after offering Khichdi to Guru Gorakhnath

The highlight of the festival are the til laddoos (made of jaggery and sesame seeds), hence the festival is also known as Til Sankranti. Kite flying is a tradition observed with fun.

The most important ritual on this day is that of taking holy dip in  in sacred River Ganga at Varanasi or Prayagraj at Allahbad on Makar Sankranti is believed to wash all our sins. This is also called the Magh Snan. On this day, millions of devotees take part in the holy bath at Sangam (the confluence of Ganga, Yamuna and Saraswati rivers).The Triveni Sangam is believed to be the spot where drops of Nectar fell from the pitcher of the Gods. It is widely believed that devotees attain moksha and get rid of their sins by bathing in this confluence on Makar Sankranti.

Holi dip during Magh mela at Allahbad

A one month long Magha Mela or fair begins at Prayag (Allahabad) on this occasion. Apart from Triveni Sangam, ritual bathing is also observed at many places like Haridwar and Garh Mukteshwar in Uttar Pradesh. During ‘Kumbh Mela’, the first ‘Shahi Snan’ or Royal Holy Bath of saints starts from Makar Sankranti; after this only, common people are allowed to take the holy bath.

Arghya

In the  morning, thousands of devotees can be seen giving arghya to Sun God and seeking blessings from the deity. The Sun God prayer is done after taking a holy dip in River Ganga.

Urad dal Khichdi

Kali Urad Dal Khichadi

Ingredients

• Urad dal (Black lentil) – ¾ cup
• Rice – 1 cup
• Ginger – ½ inch piece
• Green chilli – 1-2 chopped
• Hing (Asafoetida) – a pinch
• Salt – To taste
• 1/2 tsp red chilli powder
• 2/3 tsp coriander powder
• Refined oil – 2tbsp
• 1 bay leaf
• 2 cloves
• 1/2” cinnamon stick
• 5-6 black peppercorns and 1-2 black cardamom

Method

• Wash the urad dal and rice separately.
• Soak the dal for 1 hour and rice for half an hour.
• In the pressure cooker, add oil, your masalas, cumin seeds, and hing followed by crushed ginger and green chilli.
• Saute the mix for almost a minute and add the drained dal with salt, red chilli and coriander powder.
• Roast the dal for 5 minutes, and add the rice with water.
• Season the mixture with salt and pressure, cook it to 2-3 whistles and let it shimmer for some time.

Til Ki Revdi

Til ki Revri (Sesame seed rock candy)

Ingredients

• ½ cup sesame seeds 
• ½ cup jaggery  
• 2 tbsp water 
• ¼ tsp cardamom powder 
• 1 tsp ghee
• Method
• Dry roast the sesame seeds ensuring that they do not change color. Keep aside. 
• Now heat the water with jaggery. Turn off the heat once the jaggery completely melts. Strain it to remove any impurities that may be in the jaggery. 
• Add ghee and cardamom powder to it and reheat the mixture till it thickens. Constantly stir it to ensure it does not burn. It will change color. Take a small ball of jaggery and put it in water. If it hardens, the jaggery mixture is done.
• Again, keep on the stove, once it boils, add the sesame seeds and turn off the heat.
• Mix the sesame seeds well and quickly as jaggery sets very quickly. 
• Grease a plate or some butter paper and drop small portions on it. You can also shape it in the form of squares or balls. Allow it to cool.
• Store in an airtight container. 
• Enjoy this delightful snack on a cold winter evening!

Note: 

• You can use any color of jaggery.
• The jaggery will set quickly so if you want to make balls, wear protective gloves to prevent burning your hands.

 Karanji (Deep-fried dumplings)

Ingredients:

For stuffing

• ½ cup unsweetened desiccated coconut
• 1 tbsp white sesame seeds
• 1 tbsp almonds
• 1 tbsp cashew nuts
• 1 tbsp raisins
• ½ tsp cardamom powder
• 3 tbsp sugar, powdered 
• ½ tbsp ghee

For outer cover 

• 2 cups whole wheat flour 
• 2 tbsp ghee
• ¼ tsp salt
• ¼ cup milk 
• How to prepare

For stuffing

1. Heat ghee in a pan.
2. Add the desiccated coconut and sauté till it turns golden. Keep aside.
3. Now, add sesame seeds in the pan, and roast it till they change color. Keep aside.
4. In a mixer-grinder, grind the almonds, cashew nuts, and raisins till they are semi-fine. You can also chop them if that is more convenient.
5. Add these nuts and raisins to the sesame seeds and coconut mixture.
6. Add the powdered sugar and cardamom.
7. Mix the stuffing well. Keep aside.

For making the crust 

1. Slightly heat the ghee and pour it in a bowl with the flour. Add some salt.
2. Knead the flour into a smooth dough, adding some milk in parts. 
3. Cover the dough with a moist cloth and keep aside for about 20 minutes.

For stuffing karanji

• Take a small lemon-sized dough and roll the dough (to a five-inch diameter circle) with a rolling pin. Ensure that the dough is flattened thinly and evenly. 
• Place this flattened dough into the karanji maker spreading it appropriately on both sides. 
• Place a tablespoon of the stuffing in the middle of the dough away from the edges. 
• Close the karanji maker and press it adequately. Make all karanjis this way. Your raw karanjis are now ready for frying!
• If you don’t have a karanji maker, after Step 1, place 1 tbsp of stuffing in the flattened dough.
• Apply a little water evenly on the edges of the circle, and gently bring the edges together.
• Press it to a proper close ensuring the stuffing does not come out, and then pinch the edges to give it the appropriate shape. 
• Keep them covered with a moist cloth so that they don’t dry out.

For frying karanji

• Heat oil for deep frying in a pan.
• When the oil is medium hot,  gently place 2-3 karanjis in it. 
• Fry the karanjis till they are golden brown and crisp.
• Remove the karanjis and place them on some paper towels to drain the excess oil.
• Cool and store in an airtight container. 
• Your delicious, crispy karanjis are all ready to gobble!

Karanjis are known as gujiyas in Uttar Pradesh, Bihar, Rajasthan and Gujrat and kajjikayalu in Andhra Pradesh.

Note:

• Make sure you don't overstuff the flattened dough as shaping the karanjis will become difficult. They may also break while frying.
• Don’t place too many karanjis in the oil at the same time, as they won’t fry properly and could break.
• You can substitute sugar with jaggery.

Ghughuti Ghughutia / Gholdiya  in Uttarakhand

The biggest celebration of the Kumaon region, Makar Sankranti is called 'Ghughutia' in Kumaon, 'Khichdi Sankrant' or 'Gholdiya' in the Garhwal region, and is commonly known as 'Uttarayani' all over Uttarakhand. A strangely beautiful celebration, Ghughutia is highlighted by the presence of children and black birds.

A strangely beautiful celebration, Ghughutiya is highlighted by the presence of children and black birds. With children singing folk songs addressed to crows, January 14 in a typical Uttarakhand household unfolds with the kids waking up in the morning and greeting the black birds on the rooftop with sweetmeats and other delicacies. This unique festival places the focus on crows, and seek the blessings of the bird which is believed to be a good omen on this day.

Ghughutiya is celebrated by preparing the dough with the mixture of wheat flour and jaggery or sugar adding ghee and milk according to one’s capacity. The prepared sweetened dough then has given various shapes and deep fried in ghee or oil till their color turns golden brown.
These shapes named Ghughute, woven into garlands with a thread which is worn by young children. Next day, when the sun rises, young children go to their terrace or roof tops to offer delicacies of garland to kale kauva (they are known as their ancestors) as it is especially set for black crows. They enchant “Kale kauva kale, Ghughuti mala khale” to seek blessings with each offering.

Ghughuti crow

The story dates back to the reign of King Kalyan Chand in Kumaon who lived with his wife and son Nirbhay. Nirbhay’s mother fondly addressed him as ‘ghughuti’. Whenever the little boy would misbehave, the queen told him that she would give away his favourite necklace to the crows. She would call out to the black birds and feed them with sweets. It is a belief that the same crows saved Nirbhay’s life when he was abducted by the King’s ministers one day.

Spotted Dove

Ghughuti - Spotted Doves is a beautiful bird of pigeon family, it is known by many names in India like Parki, Chitrok, Fakhta, Ghughu Pakshi etc. It turns out, that's why it has also been named Ghugu bird. It is a beautiful and noisy bird. Its scientific name is Streptopelia chinensis. This beautiful bird is found almost all over the Indian subcontinent, some birds have been taken and released in Australia, New Zealand and America as well. In these places also the number of this bird is increasing.
The best way to identify this bird is that it has a black stripe around its neck and there are many white spots on this black stripe, males and females appear almost the same.

Calling out to the crows, though a practice rooted in myths and beliefs, is an act of love and kindness towards a bird that does not migrate from its homeland in extreme cold, but stays in the same place withstanding the harsh climatic conditions.
There are several parallel tales (in Hindu religious texts like the Shastras, Mahabharata) that outline the reason behind this celebration, though the lines of the Kumaoni folk song that children hum on Sankranti, find their source in this folklore:

‘Kaale kauwo kaale ghughuti bara khaale
le kauwa bara, aap sabuni ke diye sunak thul thul ghara
rakhiye sabune kai nirog, sukh samriddhidiye roj roj
le kauwa bara, aap sabuni ke diye sunak thul thul ghara
rakhiye sabune kai nirog, sukh samriddhidiye roj roj’

(Come dear crow, you will enjoy eating ‘bara’ and ‘ghughuti’. Take the bara and give me a pitcher full of gold, and keep everyone healthy and prosperous.)

Sweetmeats are prepared in Kumaoni and Garhwali households today, using sweetened wheat flour. The flour mix is kneaded with jaggery syrup and the dough is twisted and twirled, transforming it into interesting shapes such as little drums, knives, swords, pomegranates, diamonds, circles, knots, betel leaves, betel nuts, and even cloves. These pieces are then deep fried into sweets (called ‘ghughuts’) and are threaded with a small orange in the center, in the form of an edible necklace that children can be seen wearing, and savouring. It is one of the oldest folk and biggest celebrations of this district, and a cultural fair is organised for the same. The Uttarayani fair is historical due to its significance and role in the dissemination of social messages to the local residents, at the time of India’s freedom for struggle. In Uttarakhand, people here come together to find happiness and warmth in each other’s company on this occasion, that falls amid the cold winter months of the year.

Bageshwar’s Uttarayani Fair  a special performance by ‘choiliya’ dancers taking synchronised steps to the tune of local, Kumaoni music.

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Sakraat in Rajasthan

Rajasthan &: It is one of the major festivals in Rajasthan. People cook special delicacies to celebrate this festival. They cook pheeni, til-paati, gajak, kheer, ghevar, pakodi, puwa and til-laddoo.  As a special ritual of the state the married woman offer special food, make-up items and other household things to 13 married women. People invite friends and relatives to their home for special meal festival. Kite flying is another festival which is observed as a part of this festival. People in Jaipur and other regions fly kites to celebrate the festival.

One of the first major celebrations of every New Year is Makar Sankranti. a festival that follows the solar cycle rather than the lunar cycle, like most festivals in India. Over the years, Makar Sankranti has come to be celebrated as one of the most colorful and vibrant festivals of the country, and where there is pomp to be displayed, Rajasthan is always at the forefront, displaying their fun and frolic with full gusto. As several feasts and rituals showcasing the beauty of Rajasthani culture dot the entire state, The kite flyers and visitors, throng to Jaipur in multitudes to experience and partake in the merrymaking. The festival of Makar Sankranti is being celebrated with traditional reverence and gaiety in the state. Devotees are taking a dip in the holy river and lake from early in the morning.  Jaipur Kite Festival There is a noise of ‘Woh Kata - Woh Kata' in pink city Jaipur from early in the morning amidst loud music. Every person is busy in kiting whether he is common or a special. Seems the entire city has come on the roofs of their homes.

The beginning of this festival finds its roots in the belief that winters were over and spending prolonged hours in the sunlight are supposed to be good for everyone. Makar Sankranti marks the beginning of summer which is greeted by the population spending the day on their roofs, flying kites, and trying to cut each other’s strings. Steadily, the Kite Festival in Jaipur was born, and today, people fly kites throughout the day as the startling blue of the sky gets dotted with a million colors, transforming it into a sight to behold.

The kite festival has become one of the standout events of the city of Jaipur, and is attended by visitors from all over the world. The Kite War and the Friendly Kite Flying at the festival are the main two attractions of the days around Makar Sankranti. The kite festival in Jaipur, Rajasthan also includes several cultural performances that showcase with exhilaration and the numerous colors of Rajasthan’s folk and culture. From local singers exalting the virtues and braveries of times long gone to dancers exhibiting their finesse at local customary dances that capture the splendor of Rajasthan; the kite festival is the embodiment of the Rajasthani background.

On this auspicious day, people are offering kites, sesame seed and jaggery dishes to each other. The kite festival organized every year for domestic and foreign tourists has been canceled due to COVID this time.
 
A large number of devotees are reaching Pushkar Sarovar in Ajmer for taking  holy bath. Several customs and rituals are also being performed.

Delicious Rajasthani treats including pheeni, daal ki pakori, til ke laddoo and til-laddoo, Ghevar. 

Pheeni

Pheeni is an Indian sweet, shredded, flaky - rice-flour roasted in ghee, blended with melted sugar to form a cotton candy, and topped with finely chopped Almonds.

Dal Ki Pakodi

Ingredients

1/2 kg. Yellow split moong bean

1/2 kg. White split adzuki bean (लाल मुंग )

5-6 green chilli finely chopped

1 big piece ginger grated

30-40 garlic cloves minced

1 tsp garam masala

1 tbsp chopped coriander

2-3 tsp red chilli powder

4tsp fennel seeds

1/2 tsp hingh

Oil for frying

Method

Wash, clean and soak both dal for 4 hours.

After it gets soaked wash it properly and then filter with the help of sieve.

Then grind the day with the help of mixi by mixing water drop by drop, the paste should be thick not fully grinded.

Now add minced garlic, grated ginger, green chili , salt, garam masala, red chilli powder, hingh, fennel and mix properly.

Now heat oil in a pan when it become quite hot make small round pakori with your hand and deep fry them on medium heat.

Dal Bati Churma

Dal Bati Churma is popular for its doughy batis along with spicy daal and sweet churma. The batis dipped in ghee makes for an appetizing combination.

Mohan Thal

This royal dessert is equally royal to tease the taste buds of food connoisseurs. Prepared from besan and dry fruits, Mohan Thal is unique to Rajasthan. The aroma and taste of ghee is just the tip of the iceberg.

Mirchi Bada

A snacky delight from the state, Mirchi Bada is the perfect answer to complement evening tea or morning breakfast. These hot and spicy badas are scrumptiously delicious.

Pyaaz Ki Kachori

Pyaaz ki kachori is one fried delight that you must try. The round fluffy kachoris, full of heart melting masalas and golden brown onions are an absolute treat.

Ghevar

The very mention of ghevar lights up the eyes of those with a sweet tooth. This crunchy delight that can be aptly called one of the crown dishes of Rajasthani cuisine is a heaven for all the sweet lovers.

Madhya Pradesh

 Til Patti / laiya

                                        

Black Til Ka Laddoo of Malwa

Magh Bihu (माघ बिहू)  In Assam

 In Assam, people construct temporary huts from bamboos and leaves prepare the food under the hut and after enjoying the feast they destroy huts the very next morning. Magh Bihu celebration of Assam also includes traditional games like buffalo fighting and pot breaking competition. The festival of 'Magh Bihu' was celebrated in Assam with great enthusiasm. Magh Bihu also is a festival to celebrate the harvest. It is the occasion when people worship the Almighty, cattle and crops. A night before Magh Bihu is 'Uruka'. In this ritual, the sacred fire is worshipped. What follows next is a feast which everyone eats together. They exchange sweets and wish each other. To add to the joy, people sing Bihu songs, dance to the beats of dhol and pray for a good harvest.

Magh Bihu or Maghar Domahi is a harvest festival observed in Assam, North-East India, that marks the conclusion of the harvesting season in the month of Magh (January–February). For the ceremonial end and prayer to the God of Fire, a bonfire (Meji) is lit. The Tibeto-Burman, Austroasiatic, and Indo -Aryan cultures and festivities formed the festival Magan of Kachari. Feasts and bonfires are part of the holiday. Young people construct Meji and Bhelaghar homes out of bamboo, leaves, and thatch, consume the food prepared for the feast in Bhelaghar, and then burn the huts the next morning. Traditional Assamese sports such as tekeli bhonga (pot-breaking) and buffalo fighting are also part of the festivities.

People celebrate Rongali/Magh Bihu to mark the beginning of the Assamese new year. It is believed that the festival started from the time  when people of the valley started tilling the land. To be as old as river Brahmaputra.

The night before is "Uruka" (Pooh's 28th), when everyone gathers around a bonfire, cooks food, and has a good time. During Magh Bihu, Assamese people create rice cakes known by many names such as Sunga Pitha, Til Pitha, and other coconut desserts known as Laru. Hence this year this festival fall on January 14th.

Pongal (पोंगल )In Tamilnadu

Thai Pongal

                                                      

Thai Pongal in Tamilnadu. The word Pongal means overflow' or 'boiling over'. Also known as Thai Pongal, the four day occasion is observed in the month of Thai, when crops such as rice are harvested and people show their gratitude to the almighty and the generosity of the land.  People also decorate their homes with ‘rangoli’ and flowers especially in  southern India. With new cloths and entrance of the house adorn with traditional designs known as kolams in their homes with rice powder.

The festival is celebrated to pay and pray regards to nature. for a bountiful produce. It also marks the beginning of the  auspicious Tamil month called Thai. The four days festival begins with Bhogi, which signifies cleansing of homes. On the first day new cloths are worn and the house is decorated. On the second day , Surya Pongal or Pongal prayers are offered to the Sun God. The traditional Pongal is made before sunrise, and celebrate the festival after dawn so that the prasadam, which is an ode to the sun is eaten on time.. Eating a sweet and savoury pongal is an integral part of celebrations. It is tradition to make chakkara (sweet pongal ) in a vengala paanai (bronze cookware). Raw sugarcane which is a  seasonal harvest is also central to the celebration.

The third day heralds Mattu Pongal and is devoted to cattle (mattu in Tamil) to honor their labour. They are bathed and adorned with beads, garlands and bells. The last day brings Kanum Pongal a day dedicated to feasting with family.

In home across Tamilnadu families are gathered around the stove today, gleefully goading the milk to boil over. As it froth and splutters, making a mess around a decorated vessel, all shout  Pongalo pongal. (boil over, boil over),. wishing for a year of abundance ahead. Once it has boiled over, each person add over a handful of raw rice and moong dal to the bubbling milk. The children than disperse than adult take over. An hour later two versions are ready to be eaten. The savoury Ven Pongal (Ven in Tamil for white), flavoured with ghee, black pepper, cumin, curry leaves, ginger, green chilies asofotida, and cashew, is served with sambar and chutney. .

Ven Pongal

Rice lentil dish

Makar Sankranti is also celebrated as Pongal in South India, especially in the Tamil Nadu. South Indian food, Khara or Ven Pongal or sweet Pongal reciepi, is a rice lentil dish that is often prepared in south Indian homes to offer to God. It is made during 4 days long Sankranti festival in Tamilnadu. It is made with rice and moong dal. The word Venn means 'white' in Tamil and Pongal means 'to bubble and overflow.' which signifies abundance. For sweet Pongal jaggery is added.

Pongal, the famous South Indian dish is usually made with newly harvested moong daal and rice along with spices like curry leaves, asafoetida (heeng), ginger, cumin seeds (jeera) and black pepper (golki). 

• Health benefits of moong dal: Moong or mung bean sprouts are packed with nutrients like protein, fibre, vitamin K, folate and vitamin C along with vital bioactive compounds such as polyphenols and peptides. It may help protect the liver from damage, boost immunity, lower cholesterol and manage blood glucose.
• Health benefits of curry leaves: These Ayurvedic herbs are rich sources of carbazole alkaloids that help with treating piles, digestive disorders, oedema and body aches. They are also known for their antidiabetic and neuroprotective effects. When added to foods, they lift up the taste of the dishes along with providing multiple health benefits. 
• Health benefits of asafoetida: This spice is traditionally used in the treatment of whooping cough, stomach ache, flatulence, intestinal parasites, influenza, weak digestion, asthma and bronchitis.
• Health benefits of ginger: The mighty ginger has been used for thousands of years in the treatment and prevention of diseases like arthritis, high blood pressure and colds along with many other inflammatory diseases. Gingerols, the main active compound in fresh gingers are responsible for large health benefits.

A savoury version of the celebratory dish, Venn pongal is made by adding a tempering of cumin, black pepper, curry leaves and ghee to the preparation of rice and moong dal. Usually served for breakfast. It is also known as khara pongal.

Chakkara  Pongal

Sweet Chakkara Pongal

It is made by boiling boiling, rice, moong dal and jaggery in milk. Once it is cooked crushed cardemum and ghee, fried cashews, raisin are added liberally.. It is offered as a neivedyam to the Sun God along with first harvest of sugarcane. And when the milk boils and overflows, everyone exclaims pongal pongal in joy. The festive ritual is special.

Ingredient

• 1 cup rice                                       
• 1/3 cup yellow moong dal                          
• 1-1/2 cups powdered jaggery                  
• 5 cups water                                      
• 1 tbsp cashew nuts                            
• 1/4 cup ghee                                       
• 1 tbsp raisins                                   
• 1/4 tsp cardamom powder

Sweet pongal is a popular sweet dish made in Karnataka, Andhra Pradesh, Telangana, and Kerala as well as Tamil Nadu

Method. Dry roast yellow moong dal in a pan till it turns light brown.

• Wash the roasted dal along with rice and let it soak for 1 hour.
• Strain the dal and rice.
• Boil 3 cups of water in a container, and add the dal and rice to it.
• Cook it for about 10 minutes. The rice and dal must be soft and mashable. You can also pressure cook it for 3-4 whistles.
• In a shallow pan, completely dissolve the jaggery in half a cup of water.
• To get smooth texture, strain it and then heat it once again until you achieve a one-string consistency.
• Now, add the cooked rice and dal mixture into it, and keep it on a medium flame for a few minutes. Remove the mixture from the flame.
• Fry cashew nuts and raisins separately in ghee. Mix it to the prepared pongal and sprinkle cardamom powder.

Delicious and aromatic sweet pongal is ready to serve! 

While Tamil Nadu enjoys the 4-day festival of Pongal, Maharashtra, Andhra Pradesh, and Karnataka celebrate Makar Sankranti on January 14. Here are some special Maharashtrian recipes with til (sesame seeds) and gur (jaggery).

• Wash the roasted dal along with rice and let it soak for 1 hour.
• Strain the dal and rice.
• Boil 3 cups of water in a container, and add the dal and rice to it.
• Cook it for about 10 minutes. The rice and dal must be soft and mashable. You can also pressure cook it for 3-4 whistles.
• In a shallow pan, completely dissolve the jaggery in half a cup of water.
• To get smooth texture, strain it and then heat it once again until you achieve a one-string consistency.
• Now, add the cooked rice and dal mixture into it, and keep it on a medium flame for a few minutes. Remove the mixture from the flame.
• Fry cashew nuts and raisins separately in ghee. Mix it to the prepared pongal and sprinkle cardamom powder.

Medhu Vadai

Fried savory made of black gram lentils

• Ingredients
• 1 cup white urad dal (Black gram lentils), soaked for 2 hours
• 1 inch ginger
• 1 green chili, finely chopped
• Small bunch of coriander leaves, finely chopped
• Method
• Soak the dal for about two hours; strain the water from it.
• Grind the dal and ginger in a blender into a very smooth batter. Add very little water while grinding the dal. Transfer the batter to a bowl.
• Add the salt, green chilies and chopped coriander and stir well to combine the ingredients with the batter.
• Cover the vadai batter and allow it to rest
• Preheat the oil for deep frying the medu vadais.
• Take a small portion of dough in your hand and drop it gently into the oil.
• You can add 4-5 at a time depending on the size of the vessel you are using.
• Once it turns light brown, flip the vadais. When it is well- browned, remove and relish!

Tips

• If you add too much water to the dough, the vadais will suck a lot of oil while frying. 
• Medu vadai maker can be used to make the shapes for the traditional vadais.
• It is important to allow the dough to rest to allow the batter to become soft and fluffy.
• To check the heat of the oil before frying, drop a bit of dough into the oil; if it turns brown, the oil is ready for frying.

Sambar

Symbolic of rich harvest a special sambar with at least 3o types of veggies is prepared for the Pongal feast. Usually prepared in a large vessel, owing to the number of veggies, the sambar consists of eggplants,  beans, drumsticks, white and yellow pumpkin, red and sweet potato,, carrots etc to name a few. Note: You can also add lady’s fingers and pumpkin in the sambar. 

Poriyal

Snake Guard Poriyal

A stir fried dish, poriyal can be made by  tossing any green vegetables with generous amount of grated coconut. To be had alongside rasam, sambar or kootu. Poriyal makes for a perfect side dish as it is healthy, filling and tasty.

Pulzhi kozhambu (Tangy tamarind gravy with spices)

Ingredients

• 1/2 tsp methi or fenugreek seeds
• 1 tsp mustard seeds
• 1 sprig of curry leaves, roughly torn
• 1/2 cup pearl onions (sambar onions), quartered
• 2 tomatoes, roughly chopped
• 200 grams elephant yam (senai kizhangu), peeled and chopped
• 1 cup tamarind water
• 1 tsp sambar powder
• 1 tbsp jaggery
• 1 tsp gingelly oil
• salt to taste

How to prepare

• Heat oil in a pan over medium heat; add the mustard seeds and fenugreek seeds, and allow it to crackle.
• Add the curry leaves and onions, and sauté until the onions are slightly tender. Once the onions are lightly cooked through, add the remaining ingredients and 1/2 cup of water.
• Cover the vessel and cook till it gets tender and turn off the heat.

Thair Pachadi (Curd gravy side dish with vegetables)

Ingredients

• 200 grams curd 
• 2 onions, cut into cubes
• 2 tomatoes, cut into cubes
• 2 green chilis, cut into small pieces
• 1 sprig of curry leaves,
• A few coriander leaves
• Salt to taste
• Ghee- 1 tsp
• 1 tsp mustard seeds

How to prepare

• Add ghee in a vessel and heat it.
• Add mustard seeds; as it splatters, add curry leaves, onion, tomatoes, and green chilis, and slightly sauté it.
• Switch off the stove and add curd, coriander leaves, and salt. Ready to serve! 

Note:

• You can also add peeled and grated/diced cucumber along with curd. It will leave a fresh taste on your tongue.

Curd Rice

                                          

Bhogi in Andhra Pradesh & Telangana

In Andhra and Telangana, people celebrate Makar Sankranti festival for four days by lighting bonfire, singing, dancing, wearing new clothes and offering traditional foods to ancestors.

 Pulihara (Tamarind rice)

Tamarind rice is commonly made in Tamil Nadu, Karnataka, and Telangana.

Ingredients

• 2 tbsp oil
• 1 tsp mustard + 1 tsp mustard for garnish
• 1 tsp urad dal
• 1 tsp chana dal
• 2 tbsp peanuts or cashew nuts
• 2 dried red chili
• A pinch of hing (asafetida)
• 2-3 sprigs of curry leaves
• 2 chilis, slit
• 1½ cup tamarind extract
• ½ tsp turmeric
• 1½ tsp salt
• 4 cups cooked rice

Method

• Heat oil in a pan.
• Add mustard; when it splutters, add urad dal, chana dal, peanuts, dried red chili, and hing (asafetida). You can also add chopped cashew nuts.
• Also add curry leaves and 2 chilis.  Sauté slightly.
• Now, add the tamarind extract, turmeric powder, and salt.
• Mix well, cover, and boil for about 5-7 minutes occasionally stirring.
• When the oil separates from the thickened tamarind extract, you can remove it from the flame. Keep aside.
• Dry roast 1 tsp mustard for a few minutes, cool completely and blend to a fine powder.
• Add the cooked rice to the tamarind and spice mix, with salt to taste and mix gently so as not to break the rice.
• Sprinkle the mustard powder over the mixed rice.
• Add curry leaves and dry red chilis after the other spices have been fried as they get burnt quickly.

Your Andhra-style tamarind rice is ready to gorge!

 Poornam Boorelu

(Fried dumplings with sweet stuffing)

Ingredients

For Batter

• 1 cup rice
• ½ cup urad dal
• 5 cups water 
• Salt to taste
• For Stuffing
• 1 cup chana dal 
• 2½ cups water 
• 1 cup jaggery 
• ½ tsp green cardamom powder
• ¼ cup grated coconut (optional)
• Oil for deep frying
• 1 tbsp ghee

How to prepare

• Rinse rice and urad dal separately with water. 
• Pour about 2-3 cups of water in each, cover, and allow both to soak for 5-6 hours.
• Drain the water, and separately grind the rice and urad dal to a smooth light batter similar to dosa dough consistency.
• Add salt to taste and mix well. Cover and keep aside.

For Stuffing 

• Rinse the chana dal and cook it in a pressure cooker with 2.5 cups water for 6 to 7 whistles on a medium flame. 
• Once done, srain the chana dal, and let it cool. 
• Then, grind the chana dal with cardamom powder and jaggery to make a smooth paste. Add a little water if necessary.
• For boorelu
• Heat ghee in a pan. 
• Add the chana dal and jaggery mixture along with grated coconut if you so like. Cook on a low flame, stirring continuously.
• When the mixture leaves the sides, switch off the flame. Allow it to cool.
• Make medium-sized balls from the mixture, cover, and keep aside. 
• Heat oil in a pan for deep frying.
• Dip the balls of stuffing in the batter, coating it evenly.
• Then, gently slide the balls into the medium-hot oil. You can put 3-4 at a time in the oil. 
• When one side is golden, gently turn it over and fry the other side.
• Once both sides are golden brown and crispy, remove from oil and keep in a dry container with paper towels to drain the excess oil.

Your deliciously crispy boorelu are ready to devour!

Gutti Vankaya (Stuffed brinjal curry)

Ingredients

For brinjals

• 250 gms small purple brinjals
• ½ tsp salt or as per taste
• Water 

For Curry

• 3 tbsp oil
• ⅔ cup water
• Salt as required
• 2 -3 tbsp chopped coriander leaves 
• ½ tbsp tamarind 

For masala stuffing

• 2 tbsp peanuts 
• 1 tbsp coriander seeds 
• ½ tsp jeera (cumin seeds)
• ¼ tsp methi seeds (fenugreek seeds)
• 3-4 dry red chilis 
• ½ tsp turmeric powder 
• 1-2 tbsp tamarind extract 
• Salt to taste
• How to prepare

For brinjals

• Rinse and slit each brinjal at the base horizontally and vertically, keeping the stalks. 
• Soak them in water with salt for about 20 minutes.
• Drain and keep aside. 

For masala stuffing

Soak tamarind in warm water for about 15 minutes.

Squeeze the soaked tamarind; keep the extract and remove the pulp. Keep aside.

In a frying pan, heat 1 tbsp of oil. 

Add mustard, once it splutters, add urad dal, chana dal, cumin seeds, methi seeds, and coriander seeds.

When they become fragrant and turn light brown, add the peanuts.

Once it is fried, add dry red chilis till they change color. Keep the mix aside.

Once all the spices have cooled, put them in a mixer-grinder, add salt, turmeric powder and tamarind extract with water. Grind to a smooth thick paste. Your stuffing is ready.

For Curry

Add some of the masala stuffing in each brinjal. Keep aside.

In a frying pan, heat 3-4 tbsp of oil.

Add the stuffed brinjal in it along with 4-5 tbsp of water and ½ tbsp of tamarind extract.

Add salt to taste.

Cover the curry and cook for about 20 minutes. You can also cook the curry in a pressure cooker for 5-6 whistles.

Garnish with coriander leaves.

You can eat lip-smacking gutti vankaya with rotis or rice!

Suggi Habba In Karnataka

In Karnataka, cows and bulls are decorated and are left for grazing in the open field. They are shown as a symbol of harvest festival for the farmers. Girls in southern India wear new clothes and visit to other home of other members of family with offering in a plate having ground nuts, coconut and jaggery. The ritual of exchanging sweets on Makar Sankranti in south India is called “Ellu Birodhu”.

 Avarekaalu Chithraanna (Indian lilva beans with lemon rice)

Fresh Tuvar dal  or Lilva Beans

Ingredients

• 1 cup avarekalu  / lilva beans
• 2 cups cooked rice
• ½ tsp turmeric powder
• 1 pinch hing (asafetida)
• 5 green chilis, slit
• 2-3 sprigs curry leaves
• 1/2 tsp mustard
• 1/2 tsp urad dal
• 1 tsp lemon juice
• 3 sprigs of coriander leaves
• 2 onions, chopped
• 1 tbsp ghee or oil
• Salt to taste

How to prepare

• Cook the rice separately in a cooker. 
• Add some oil to the cooked rice, mix well. Keep aside.
• Cook the avarekalu in a pan with water separately till it is soft. Then, strain the water and keep aside.
• Then, heat a pan with some oil; add mustard seeds, urad dal, hing, and curry leaves.
• Once that is done, add the onions and green chilis and sauté till it is golden brown.
• Add the boiled avarekalu and sauté.
• Now, you can add the boiled rice and take off the stove.
• Sprinkle the lemon juice and coriander mix it. 
• You can serve this as breakfast or tiffin on Sankranti Day or part of your special Sankranti lunch!

Gasagasa Payasa (Poppy Seeds Kheer)

 Khus Khus  Kheer

Khus Khus  Kheer

Ingredients

• 3 tbsp gasagase or poppy seeds 
• 2 tsp rice
• 1/2 cup jaggery
• 1/2 cup grated coconut
• 2 cups milk
• 1 cup water 
• 1-2 cardamom 

How to prepare

• Dry roast gasagase (poppy seeds) and rice in a pan under a medium flame until it slightly changes color. Take off flame, cool. Keep aside. 
• Grind it in a mixer grinder.
• Next, add grated coconut and cardamom and grind into a smooth paste. Use water as required. 
• Transfer the mixture to a pan
• Add milk, jaggery, and the remaining water.
• Bring to a boil, stirring occasionally. 

Your gasagase payasa is ready! You can serve it hot or cold. Drink to your heart’s content! Hope your Sankranti is filled with mouthwatering delicacies! May your life’s harvest be sweet and fulfilling! 

Makara Vilakku (Kerala)

Ayappa Swami

Makara Villaku At Sabarimala

Makara Villaku breaks up into Makara (a Malayalam month) and Villaku (lamp) literally translated means the lamp of the makara month.

For centuries, Sabarimala in Pathanamthitta has been a major pilgrim centre in Kerala attracting thousands of devotees from all over India, more so from the southern states. The presiding deity is Lord Ayyappa known as Dharma Sastha, (धर्म  स्थल) a considered symbol of unity between Vaishnavite and Saivites.

According to legend he was born of the union of Lord Shiva and Lord Vishnu (in the form of Mohini) and is hence symbolic of the unity between Shaivites and Vaishnavite. The Makara Villaku Festival commemorates the day on which Lord Ayyappa was seated in the Sabarimala temple. The Mandal Puja Festival is a prelude to the Makara Villaku Festival.

The Sabarimala festival is celebrated during the months of November-January. The Sabarimala temple festival of Kerala is celebrated in the honor of Lord Ayyappa. Sabarimala is a renowned pilgrimage in Kerala and is famous all over the world. In Kerala, Sabarimala festival is attended by thousands of devotees who cover huge distances to reach the holy shrine. The Sabarimala temple is located atop a rugged hill in the Western Ghats.

Devotees Taking The Pilgrim

Since women (under the age of 50) are not allowed in the temple, the chiefly male devotees throng the temple in thousands. They walk barefoot through forests and uneven paths to reach the temple. All devotees follow a strict fast and devote themselves purely to God for 40 days before taking on the trip. They do not shave, eat selected food, stay away from vices like smoking and drinking, sleep on the floor, stay away from women and family and wear a black cloth around their waist as a symbol of going to the temple. While climbing, all devotees visiting the temple are supposed to carry an offering of coconuts, camphor, ghee and rice.

Flying The Flag Of Sabarimala

On the way to the temple, there is a river where the devotees are supposed to take a dip. It is said that people who take a dip in this river while going to Sabarimala are cleansed of all their sins. Also, devotees are supposed to pay a visit to a temple dedicated to a Muslim God, who is supposed to be a close friend of Lord Ayappa. On the day of Makara Sankranti, a glowing speck of light is spotted on the hill just opposite the temple. This glowing flame is supposed to be very auspicious and devotees break into thunderous chanting of Lord's name on seeing this flame.

Sabarimala Prayers

The Sabarimala Festival includes the Makara Villaku Festival and the Mandala Pooja Festival.
The Mandala Pooja Festival, an important part of the Sabarimala Festival in Kerala begins 41 days before the auspicious day of Makar Sankranti. It continues for that period of 41 days at a stretch.
The Makara Villaku Pooja Festival, the most important part of the Sabarimala Festival in Kerala lasts for seven days. It commences on Makar Sankranti which is a very auspicious day of the Hindu calendar. On the seventh day of the Makara Villaku festival, Guruthi is celebrated in which offerings are made to the lord. It is customary for no one to remain inside the temple after this day. Makar Sankranti also heralds the beginning of the Malayalam month of Makaram.
On the evening of makara sankranthi, the makaravilakku/makara jyothi ( the light of kakara) is believed to be seen on the eastern horizon. This is possibly where the name Makara Villaku comes from. Thousands of pilgrims gather here to witness the event.

This is a festival that truly reflects the secular spirit of the state. Irrespective of caste, creed or color, people wear black dhotis and start the steep climb uphill. On the way, they even offer their prayers to Vavar, a Muslim deity. The name of the lord is continuously chanted (‘swami sharanam, ayaapa sharanam’) to reduce the strain of the tiring trek.

The Sabarimala Festival in Kerala lasts from November (the start of fasting and abstinence) to January (the culmination of the pilgrimage).

Avial

A mix of vegetables and grated coconut, tempered with curry leaves, coconut oil, avial is a nutritious and delicious amalgam. It can consist of several vegetables such as drumsticks, carrots, madras cucumber, raw bananas, pumpkin, ash guard, green beans and yam. Raw mango and tamarind are the high lights added to give a tangy twist to the dish.

Ingredients

• 1 tsp ghee 
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• Salt to taste
• Curry leaves
• Coriander leaves
• 1 cup of all seasonal vegetables - fresh green peas,  broad beans seeds, clusters beans, carrot, beans, yam, small yam, arbi, sweet potatoes, potatoes, brinjal, drumsticks, raw bananas, and mango

For gravy

• 1 whole coconut  
• 3 whole green chilis 
• 1 inch ginger 
• 1 tsp cumin seeds

While this dish has become popular in Tamil Nadu and Karnataka, it actually originated in Kerala.

How to prepare

• Wash and chop vegetables into small pieces and steam them.
• Grind coconut, green chilis, ginger, and cumin seeds into a soft paste. 
• Heat 1 tsp ghee in a broad vessel.
• Add mustard seeds; as it splutters, add the ground coconut masala. Allow it to boil for a few minutes and switch the stove off.
• Add steamed vegetables, 1 tbsp curd, one handful washed curry leaves,
• Slightly heat 1 tbsp coconut oil, add to the avial.
• Add salt and coriander leaves, and serve it hot.

Uttarayana ( उत्तरायण )In Gujrat

International Kite Festival

In Gujarat, Makara Sankranti is known as 'Uttarayan/Uttran'. Makar Sankranti is also named Uttarayan because, from this day on, the sun starts its journey northward. According to Hindu religious texts, on the day of Uttarayana the sun enters the zodiac sign of Makara (Capricorn), i.e., from this day onwards the sun becomes ‘Uttarayan’ or it starts moving to the north.

People of Gujarat marked this is one of their major festivals in the region where they live. Though the festival Uttarayan' is in the month of January, people keenly wait from the day when the Diwali festival ends.

The festival of Makar Sankranti or Uttarayan in Gujarat is a favorite kite-flying festival for all, without any gender or age barrier, which is celebrated on the 14th of January of every year. People of Gujarat celebrate this kite flying on January 14th as Uttarayan and 15th known as Vasi Uttarayan (Vasi means 'stale') last for two days. On these 2 days, most of the working institutions and education institutions keep closed all over in Gujarat and you can see everywhere only kite sellers, buyers, and people enjoying kite flying. These days you can witness the sky filled with colorful kites in different shapes and sizes. It is about revelry, music, kite flying and eating yummy food. People jump from one terrace to another while flying kites  and having a terrace party. The vibes are straight as every one shouts  kai po Che.  "lapet lapet"(these are Gujarati words). Its a glorious site when the sky is full of kites.

In the evening, people enjoy by bursting firecrackers and then release a lot of brightly lit sky lanterns or gubbaras or hot air balloons from the open area / terrace. In the darkness of night, we can see these lanterns or gubbaras flow in the sky as thousands of twinkling stars. 

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Paunk is made from tender roasted sorghum jowar

In Gujarat, the main dishes served on Uttarayan day are Matla Undhiyu with puri and jalebi, natural paunk /ponk , (Paunk is made from tender roasted sorghum jowar grains mixed with other ... Gujaratis devours on a winter special millet called Ponk or Paunk.)  with lemon and sev, Khadi-Khichdi, etc. Besides this, the other delicious food items like chikkies (made of sesame seeds, peanuts and jaggery), dhokla, khakhra, Handvo, Fafada, etc, are also an integral part of the kite flying festival days.

Matla Undhiyu

A Gujrati Barbe que. Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. 

Undhiyu is healthy and rich in fibre, proteins and phytonutrients due to the colorful vegetables that provide not only energy (root ones) but several antioxidants due to the unique variety present in one dish. Use healthier cooking methods of steaming vegetables, using less oil.

Kadi Khichadi

Ingredients

For Kadhi

• 2 cups Plain yogurt (Dahi)
• 2 1/2 tsp gram flour (Besan)
• 1 tsp Ginger paste
• 3-4 green chiles chopped
• 1/4 tsp Turmeric Powder
• 4 tsp jaggery (Grated)
• Salt
• 3 cups water

For Tempering

• 3 tsp Ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried chilies
• 1 inch cinnamon stick
• 4 cloves
• 1 pinch asafoetida (Hing)
• 1 tsp fenugreek seeds

For Moong dal Khichadi

• 1 cup green moong dal (moong dal chilka)
• 1 cup chawal (rice)
• 1 tsp Turmeric Powder
• 2 tbsp ghee
• to taste Salt

Chikkies Made Of Peanut, Sesame Seed And Jaggery.

Dhokla

Khakara

Handvo

Ingredients

• 150 grams bottle gourd
• 150 grams yoghurt (curd)
• 1/2 cup rice
• 1 tablespoon urad dal
• 50 grams toor dal
• 2 pinches baking soda
• Salt
• 1 tsf cumin seeds
• 1 teaspoon mustard seeds
• 1 green chilli
• 2 tablespoon curry leaves
• 150 gm yoghurt (curd)
• 1 tablespoon urad dal
• 1/4 cup chana dal
• 2 pinches powdered turmeric
• 3 tablespoon vegetable oil
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ginger paste
• 2 teaspoon black sesame seeds
• 2 pinches asafoetida

• Method

• • To prepare this popular Gujarati recipe, first you need to prepare the Handvo batter. If you already have that, you can skip this step. Now, to prepare the batter wash and soak the rice and all the dals together in enough water for 3-4 hours. After the soaking period, drain the extra water and add the rice and dals to a mixer grinder or a blender. Grind them well to a fine and smooth paste. Once done, add the yoghurt in this paste along with salt as per your taste and blend once again. Transfer this handvo batter in a large bowl and cove with a lid, keep it aside to ferment for 8-10 hours. (Note: Add a little water for better consistency.)

  • Next, take the bowl of fermented handvo batter and add grated bottle gourd, ginger paste, a little oil, green chilli paste, and a little turmeric powder. Mix all the.

  • • After mixing all the ingredients, add baking soda along with lemon juice in it. Mix vigorously and keep aside.

    • Now, quickly put a non-stick pan over medium flame and add the remaining oil in it. Once it is hot enough, add mustard seeds in it and let them crackle. Once they crackle, add cumin seeds in the pan along with black sesame seeds, curry leaves and asafoetida. Saute for a few seconds and then add the handvo batter in the pan. Spread it evenly and make sure you take good quantity of the batter. Cook the handvo just like a cheela and cook from both sides until golden brown. Once done, serve with chutney of your choice. Using the same procedure, cook more such handvos. You can also pour the tempering over the handvo. Enjoy!

    • Fafda

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Poush Sankranti

Poush Sankranti in West Bengal is a harvest festival celebrated in West Bengal, when sun god is worshipped. The Sun enters the Capricorn sign, or Makara Rashi, on this auspicious day, marking the end of winter and the start of longer days.. Throughout the month of Poush, all auspicious works are prohibited. But in terms of worship, this month is seen as being very fortunate. On this day, and West Bengal hosts the massive Ganga Sagar Mela to mark the occasion. Many rituals also centre upon rice-based products because this is the time when paddy is harvested.

The festival is also known as 'Pithe Parbon', and the most popular delicacy for celebration is known as 'Pithe' made from rice flour. Pithe comes in a variety of forms. Every district has its own traditional form of Pithe, and gur or jaggery is served as a side dish.

In rural Bengal, the farmers' families clean their households, draw alpana or rangoli with paste made of rice flower, hang small bunches of mango leaves and rice stalks welcoming Lakshmi. Lakshmi Puja is done with rice grains symbolizing the goddess of wealth. India's harvest festival is a celebration of unity in diversity.

• Sankranti, Makara Sankranti, Makara Sankramanam, Pedda Panduga: Andhra Pradesh, Telangana.
• Pusna:  Meghalaya.
• Suggi Habba, Makara Sankramana, Makara Sankranti: Karnataka.
• Makar Sankranti, Uttarayana or Ghughuti: Uttarakhand.

• Maghi / Lohri In Punjab 

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  Lohri The bonfire festival

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• An ode to the earth, Lohri commemorates the labour of farmers, blesses the produce and rings in a new harvest season in Punjab. It falls on  the longest night of the season and bids adieu to the winter solstice. The festival's bonfire signifies all of this. It is lit to please the Sun God who will bless the earth  with a bountiful harvest. Lit after the sun set the bonfire brings whole of communes together.  Traditionally , the festival sees children  going door to door singing sundari mundariye the song praising Dulla Bhatti, a local hero who rescued two kidnapped girls Sundari and Mundari and got them married to eligible boys. In the present singing this folk song and dancing to dhol beats, people circumbullate the bonfire offering peanuts, pop corn and rewridis to the Almighty.

  In Punjab, Makar Sankranti is celebrated as Maghi. Bathing in a river in the early hours on Maghi is important. Hindus light lamps with sesame oil as this is supposed to give prosperity and drive away all sins. A major mela is held at Sri Muktsar Sahib on Maghi which commemorates a historical event in Sikh history.

  Culturally, people dance their famous “bhangra”. They then sit down and eat the sumptuous food that is specially prepared for the occasion. It is traditional to eat “kheer”, rice cooked in milk and sugarcane juice.

  It is also traditional to consume khichdi and jaggery. December and January are the coldest months of the year in the Punjab. Maghi represents the change of the season to warmer temperatures and increase in daylight.
  
  
  Lit after the sun set the bonfire brings whole of communes together.  Traditionally , the festival sees children  going door to door singing sundari mundariye the song praising Dulla Bhatti, a local hero who rescued two kidnapped girls Sundari and Mundari and got them married to eligible boys. In the present singing this folk song and dancing to dhol beats, people circumbullate the bonfire offering peanuts, pop corn and rewridis to the Almighty.
  
  
  Like every other festival Lohri is marked with hearty desserts. Here's a low down  of some asli Punjabi treats that can be enjoyed. The festival is celebrated every year on January 13 with much enthusiasm and zeal.
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• Punjab: In Punjab, the festival is known as Maghi. On this auspicious day, bathing in a river in the early morning on Maghi is very important. Hindus light up the lamps with sesame oil as this is supposed to give prosperity and take away all sins. Even a major mela is also held at Sri Muktsar Sahib. As a tradition people cook kheer and Khichadi on this day.
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• Lohri in Punjab by north Hindus and Sikhs. An ode to earth.  The festival is celebrated every year on January 13 with much enthusiasm and zeal. People like to deck up in colorful traditional attires, sing and dance around the bonfire, welcoming the longer days of warmer temperature. As per some stories, the word Lohri has come from the term ‘loh‘, which means a big iron griddle or tava, used for making chapattis for community feasts. According to another tale the word is originated from ‘Loi’, who was the wife of reformer Kabir Das. The origin of the festival can be traced back from the tale of Dulla Bhatti, who was a famous legendary hero of Punjab and led a rebellion against Mughal emperor Akbar. Due to his acts of bravery, he became a hero for the people of Punjab and almost every Lohri song has words to express gratitude to him.
• The festival of Lohri holds great significance as it marks the harvest of the rabi crops and the end of winter days. The people worship the sun and the fire and thank them for the good harvest. 
  
  The first Lohri is considered very auspicious for a new bride and a newborn baby, as it marks fertility. The festival also holds great importance for farmers. According to the Indian calendar, Lohri falls in the month of Pausha and is followed by the festival of kites, Makar Sankranti.

• Lohri commemorates the labour of farmers, blesses the produce and rings in a new harvest season in Punjab. It falls on the longest night of the season and bids adieu to the winter solstice. The festivals bonfire signifies all of this . It is lit to please the Sun God who will bless the earth  with  bountiful harvest.
• Traditionally Lohri is celebrated by lighting a huge bonfire in the yard after the rabi crops are chopped. Small idols of Lohri goddess are made with cattle dung and place beneath the fire.

  
  

  
  The bonfire is lit at sunset and people donning traditional attires, circle around it and throw sesame seeds, jaggery, and rewaries in it. They sit around the fire and sing and dance till the fire dies out.

  
  

  
  By this way they pray to the fire god, to bless their land with abundance and prosperity. Following this people exchange greetings and gifts with their friends and family members.

  
  

  
  Sugarcane products such as Gajak, jaggery are an important part of Lohri celebrations, as these are made from the crops harvested in the month of January. Apart from this til, peanuts, and popcorn are also distributed among the people as prasad (offerings made to god). Makki ki roti and Sarson ka saag is served in dinner.

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  Sarson Ka Saag & Makki Di Roti

  
  

Peanut Gur Gajak

Sweet crunchy, nutty, chewy peanut Gajak can be enjoyed as a snack any time of the day. Loaded with the goodness of the nuts cooked with jaggery to make a brittle bar. Gajak is a immunity booster. It induces heat to beat the winter blues.

Gur Kaaju Gajak

Til Gur Ki Rewdi

                Sesame seed rock candy

These bite sized sweets til rewadi (sesame seeds pops) have an unmatched earthly flavors. The oil rich seeds are packed with fibre and protein and clubbed with jaggery.. It makes for a quintessential festive treat.

Ingredient

• ½ cup sesame seeds 
• ½ cup jaggery  
• 2 tbsp water 
• ¼ tsp cardamom powder 
• 1 tsp ghee 

How to prepare

• Dry roast the sesame seeds ensuring that they do not change color. Keep aside. 
• Now heat the water with jaggery. Turn off the heat once the jaggery completely melts. Strain it to remove any impurities that may be in the jaggery. 
• Add ghee and cardamom powder to it and reheat the mixture till it thickens. Constantly stir it to ensure it does not burn. It will change color. Take a small ball of jaggery and put it in water. If it hardens, the jaggery mixture is done.
• Again, keep on the stove, once it boils, add the sesame seeds and turn off the heat.
• Mix the sesame seeds well and quickly as jaggery sets very quickly. 
• Grease a plate or some butter paper and drop small portions on it. You can also shape it in the form of squares or balls. Allow it to cool.
• Store in an airtight container. 

Enjoy this delightful snack on a cold winter evening!

Note: 

• You can use any color of jaggery.
• The jaggery will set quickly so if you want to make balls, wear protective gloves to prevent burning your hands.

Gur ki roti / Gur Podi

Almost like a caramel cake. This thick yet gooey roti oozes a deep molasses flavours that is hard to  resist. With hints of cardemom or fennel seeds, it makes for a great desert, snack or even a meal, just have it with a glass of milk or cup of chai. 

Gajar Halwa

Fruity and milky, the luscious red Gajar halwa is a winter favorite in many homes. Loaded with dry fruits, it helps keep one warm from within during cold weather.

Moong Dal Halwa

Made with yellow lentils, sugar ghee, cardemum, and topped with dry fruits. Moong dal halwa is melt in mouth  treat. With a silky texture, rustic taste and bright yellow color. It becomes treat for various senses.  Packed with protein and nuts, it has health benefits too.

Roh di Kheer

Rice & Sugarcane Desert : Also known as ras di kheer. The tradition of cooking this sweet is documented in Punjabi literature. The desert is prepared by  slow cooking rice in sugarcane juice. Milk is  added to reduce the sweetness. The delicacy is served cold, usually at breakfast.

Peanut Gur Chikki

Murmura Chikki

Til Chikki

Dry fruit Chikki

Gud ka Halwa

Loaded with gur (Jaggery) that is mixed with suji  or besan along with char magaz (mix of water melon , pumpkin, cucumber and cantaloupe seeds). This rather unique preparation  is best had piping hot. 

Makhana ki Kheer

A pudding prepared with lightly ghee roasted fox nuts (makhana) that are dunked in full cream milk, topped with Chironjee, flavoured with cardemum powder and topped with lots of nuts, raisins, edible dried rose petals and laced with saffron. This one unravels multiple moods in every bite.

Pinni

These loaded ladoos that are nourishing and filling, are made by rolling together toasted whole wheat flour, ghee, almonds, raisins, edible gum (gond) and gur. Boxes full of these instant snacks

Gond ka Laddu

Panjiri

Toasted whole wheat flour

• Postpartum food for new mothers to help them heal, recover their strength, and also boost their milk supply. 
• Winter food in North India to keep the body warm during the cold months.
• Prasad during Krishna Janmashtami or Satyanarayan Vrat Katha. 
• Healing food to boost immunity, help soothe sore muscles, lubricate joints, and reduce body aches.

Delhi & Haryana Bajra Khichadi

Delhi & Haryana: In Delhi, Haryana and other neighboring states Sakraat or Sankranti to be a main festival of the year. People cook different special things like Churma of ghee, halwa and kheer are cooked. In these states, the married women give gifts and clothes to her in-laws and this ritual is popular as manana.

Ingredients

• ½ cup Bajra
• ½ cup moong dal
• 4 cups water
• ⅛ teaspoon turmeric
• Salt

To Temper

• 2 tablespoon Ghee
• ¼ teaspoon Asafoetida
• 1 teaspoon Cumin seeds

Instructions

• Wash and soak Bajra overnight. Next day, drain water and add moong dal to it.

• Give it a wash and place in a pressure cooker with required salt. Cook for 4 whistles in medium flame.
• Let pressure release naturally. Open the cooker once done. Mash well to make the moong dal smooth and creamy.
• You can boil in open pot for 5 mins to let the excess water evaporate.
• Keep stirring as it will get stuck to the bottom once dal is mashed.
• It will look watery but as it cools down, it will eventually thicken and come to khichdi consistency.
• Heat a pan with ghee and temper with cumin seeds and asafoetida. Switch off the flame and add turmeric to it.
• Give it a quick stir and mix to the khichdi. Warm up to serve.

 Tips

• The khichdi will be watery when you open but it gets thicker as time passes.
• You can also give it a boil as mentioned for 5 mins to make it thicker.
• It is important to cook for 4 whistles in medium flame.
• After mixing and mashing the dal, if you cook, it will easily get stuck to the bottom of the cooker. so Keep stirring.

Urad Dal Khichadi

Try this urad dal Khichadi in this Makar Sankranti. The festival of Makar Sankranti is celebrated throughout the parts of India as a way of worshiping the Sun deity. Makar Sankranti is celebrated when the sun makes a transition from Sagittarius to Capricorn. The entire nation of India celebrates it with offerings of sesame seeds, sesame laddus, rice, vegetables, pulses, turmeric, fruits, and other items to the poor. 

Poush Sankranti / Poush Parbon ( पौष  पर्व ) in West Bengal

Poush Sankranti

 On this day, and West Bengal hosts the massive Ganga Sagar Mela to mark the occasion. Many rituals also centre upon rice-based products because this is the time when paddy is harvested.

The festival is also known as 'Pithe Parbon', पीठेपर्व and the most popular delicacy for celebration is known as 'Pithe' made from rice flour. Pithe comes in a variety of forms. Every district has its own traditional form of Pithe, and gur or jaggery is served as a side dish.

In rural Bengal, the farmers' families clean their households, draw alpana or rangoli with paste made of rice flower, hang small bunches of mango leaves and rice stalks welcoming Lakshmi. Lakshmi Puja is done with rice grains symbolizing the goddess of wealth. India's harvest festival is a celebration of unity in diversity.

Poush Utsav are organised throughout Bengal. In reality though, Poush Sankranti is the last day of the two-month celebration that starts from the first day of the month of Aghrayan (Agrahayan is the 8th Month in the 12 Months of Bangla Calendar that precedes Poush in the Bengali calendar Poush is the month for delicious food like pithe-puli, patisapta, soru-chakli and the month for Poush Parbon or Poush Utsav, when everyone participates in the month-long celebration of making these treats, that ends with Poush Sankranti, the last day of the Poush month. In reality though, Poush Sankranti is the last day of the two-month celebration that starts from the first day of the month of Aghrayan that precedes Poush in the Bengali calendar. 

Lakhs of people take a dip in places like Ganga Sagar and pray to Lord Sun. Braving the biting morning chill, they thronged the Ganga banks and other water bodies and offered prayers.

Pithe Puli

One of the main features of the festivities is the making of ‘Pithe’ and ‘Pithe Puli’ with the newly harvested rice, milk, coconut and season’s special — Nolen gur

 Ingredients:

• Rice flour- 250 gms
• One coconut grated or desiccated
• Jaggery- 200 gms
• Patali Gur- 250 gms (Bengali household in winter; the ultimate sweet delicacy Khejur patali Gur or Khejur Gur or date Palm Jaggery is available)
• Full cream milk- 2 litres

Method

Process for preparing the coconut filling:

1. Cook the grated coconut in a little ghee for 10 minutes
2. Mix the jaggery and knead it to mix it well with the coconut. Cook for another 10 min till the mixture becomes sticky
3. Remove from the flame and let it cool

Process for preparing Puli Pithe:

1. Make a dough of the rice flour in lukewarm water
2. Make small boats of the dough.
3. Open the boats from the middle and fill one teaspoon of the coconut mixture and close the boat. Use lukewarm water to seal the boats.
4. Put the filled boats in the boiling milk and cook for 10 min or till the rice dumplings cook fully.
5. Serve warm or cold according to taste.

Nolen Gurer Payesh

Nolen Gur Payesh (Date Palm Jaggery)

Jaggery payesh, commonly known as gur ki kheer, nolen gurer payesh or gur payasam is made with jaggery or date palm jaggery and newly harvested rice. This dish is a must-have on the occasion of Makar Sankranti and is loved by people all over India.

Payesh made of rice, milk and date palm jaggery is a winter dessert cooked and offered to the gods virtually in every household during Poush Sankranti. In West Bengal because it means the season of Nolen gur (date palm jaggery) has arrived. Thus, the Nolen Gurer Payesh too, a decadent kheer/pudding made with fresh date palm jaggery and rice.

Making Nolen Gurer Payesh is easy but takes time and attention. While making recipes like these where milk is boiled for a long time, always use a heavy kadai or a pan, so that the milk does not get burnt from the bottom.

Process for preparing kheer:

1. Boil the milk till it thickens. When thick, mix the Patali gur and boil on low flame till the milk thickens further. Keep the flame very low

• Rinse ¼ cup basmati rice or Gobind Bhog rice a couple of times in water. Then soak rice in enough water for 20 minutes.
• Take 100 grams dates palm jaggery.
• Chop and keep aside. You will need ½ cup of chopped palm jaggery.

Making Nolen Gurer Payesh

• Take 1 Litre milk in a heavy kadai or pan.
• Keep the heat to low and begin to heat milk.
• Stir occasionally when the milk is getting heated.
• Let the milk come to a boil. Then continue to simmer the milk for 8 to 10 minutes more after it comes to a boil. Stir often.
• The milk will start reducing in this period of time.
• After 8 to 10 minutes of simmering, drain all the water from the rice and add to the milk.
• Then add 1 small tej patta (Indian bay leaf) and ¼ teaspoon cardamom powder.
• Stir and mix very well.
• Simmer on low heat till the rice grains are cooked. Stir often.
• As the rice grains get cooked the milk will also thicken and reduce more. So stir often so that rice does not stick to the pan. Also scrape the dried milk solids from the sides and add them to the simmering milk.
• By the time the rice grains are cooked well, the milk will thicken well.
• Simmer on low heat. The rice grains have to be cooked well. So you can taste or mash a few rice grains to see if they have cooked well.
• Once the rice grains are softened, then switch off the heat.
• Then add 2 tablespoons cashews and 1 tablespoon raisins. You can also add almonds or pistachios instead of cashews.
• For toddlers you can skip adding dry fruits altogether or add cashew or almond powder. Dry fruits are optional and can be skipped too.
• Mix very well.
• Remove the pan from the stove top and keep on the counter top for 3 to 4 minutes till the heat reduces a bit. Also scrape of the dried milk solids from the edges and add to the payesh.
• After 3 to 4 minutes, add one part of the chopped dates palm jaggery.
• Mix very well.
• Add the remaining jaggery.
• Mix again very well till all of the jaggery dissolves. Check the taste and if you want you can add some more jaggery.25. Serve Nolen Gurer Payesh hot or warm. You can also refrigerate and serve this rice Payesh chilled. 
• While serving garnish with a few chopped cashews. Do note that on cooling the Payesh will thicken more. 

Health benefits of date palm jaggery: This jaggery is prepared by date palm which is widely known for its effect on neurodegenerative diseases such as Alzheimer's. Date palm jaggery is also an excellent source of energy and healthy nutrition due to the presence of polyphenols.

Patisapta

It is a famous Bengali cuisine prepared on the auspicious day of Makar Sankranti or Poush Sankranti. This mouth-watering dish is mainly prepared by semolina (soojee), flour (maida), milk, cardamom, khoya and sweetener You can replace khoya with more milk, wheat flour with garbanzo bean flour or any legume flour and use jaggery or date-palm syrup as a sweetener.

Ingredients

• 1/2cup AP Flour (maida)
• 5tsp Rice Flour
• 1Cup Grated mawa
• 1cup Grated jaggery
• 1/2tsp cardamom powder
• 1 cup grated Fresh coconut powder
• 3tsp honey
• Salt 2pinch
• Oil  5tsp

Method

• Take a bowl add rice flour, AP flour and salt mix well.
• Then add honey and water mix well, make a lump free batter like dosa batter. Then take a rest for one hour.
• Take a pan add fresh grated coconut, jaggery and grated mawa mix well and stir for 5 minutes.. add cardamom mix well.
• Take a pan add oil pour one laddle liquid batter and spread like dosa add oil crisp for both side fill coconut batter in help of spoon and fold them.
• Serve hot patisapta.

Health benefits of semolina: It is made of durum wheat, a hard variety of wheat. Semolina helps with weight management, digestive problems and is good for the heart due to the presence of vital nutrients like protein, fibre, iron, folate, vitamin B and magnesium. 

Health benefits of garbanzo wheat flour: Also known as chickpeas flour or besan, this wheat flour is high in vitamin B complex, fibre, magnesium, folate and potassium. Garbanzo wheat flour is regarded as heart-friendly. 

Soru Chakli

Soru chakli is a traditional Bengali dish. It is quite similar to a crepe. A thin pancake which is made from rice and urad dal (black gram). It's an easy recipe and takes very less time to cook. So you can make it without any hassle and enjoy with your family. The ratio of dal to rice is 1: 2.

Ingredients

• 1/2 cup rice
• 1/2 cup urad dal or black gram
• 1/2 tsp sauf or fennel seeds
• 1 tsp ginger
• to taste Salt
• 1 tbsp oil
• 1 tbsp chopped green chilli (optional)
• 2 tbsp chopped coriander leaves (optional)

Method

• These soft crepes, you have to use Gobindobhog rice for that beautiful mellow fragrance. 
• The next morning, grind them into a fine paste with very little water, especially for the dal. And yes, you have to grind them separately for best results. Bring both the pastes together to make a batter. 
• The only other flavor to this is fennel seeds. Crush a few fennel seeds in a mortar and pestle and add to the batter.
• A little ghee goes into it and salt to taste. Whisk it well and the consistency should be like a crepe batter or a dosa batter. 
• Brush ghee on a hot frying pan. An iron griddle gives great results but you can always do it on a non-stick frying pan. 
• Pour a ladle full of batter on the pan and swirl it around. Spread the batter with the back of your ladle in a spiral circle. It should be spread thin. 
• Cover and cook over low heat. Once cooked, slide it out on a plate. 
• It should be soft in texture and not fried. You can serve soru chakli with some Nolen gur or a shada alur chorchori on the side. Shada alur chorchori is a typical potato stew cooked without with turmeric powder and tempered with nigella seeds.

Orissa

 In Orissa, on auspicious occasion of Sankranti festival lot of people visit temples and perform ritual practices while fasting. Some people in Orissa prepare makar chula (mixture of rice, banana, coconut, jaggery, rasagola) as an offering to gods and goddesses. People of western Orissa have usual rituals of friendship on the day of Makar Sankranti where the individual tie the friendship band on each other wrists and addresses the other as “Marsad” for a year.

Makar Chaula

It is famous traditional reciepi of Odisha prepared by ingredients like cottage cheese (paneer) coconut, fresh fruits, newly harvested rice, sugarcane, ginger, sweet potato, jaggery and pepper.

Ingredients 

• 1/2 Cup raw rice
• 1 cup milk
• 1/2 cup freshly grated coconut
• 1/3 cup sugarcane small pieces
• 1-2 ripe banana ripe
• Sugar to taste
• 1/2 tsf paper powder
• 1/4 cup cottage cheese (छेना)
• 1 tsf ginger grated
• 1/2 cup fruit chopped of your choice

Method

• Soak the rice overnight. Wash and drain. Spread on a plate and allow to dry at room temperature for 2-3 hours.
• Peel & crush the banana. Add to the mixing bowl and mix.
• Consume within a day if kept outside the refrigerator. Can be refrigerated for 2-3 days.
• Some chopped sugarcane pieces, sweet potato and jicama are also added to the dish if they are  available
• Health benefits of cottage cheese: It is a good source of calcium and can be tolerated by people with lactose-intolerance with any symptoms. Nutrients in cottage cheese may help in the prevention of osteoporosis and chronic non-communicable diseases such as stroke or asthma. 
• Health benefits of coconut: Coconut is beneficial for weight loss, boosting immunity and enhancing the memory. A study says that consumption of coconut can help in the prevention of heart diseases compared to groundnuts.

Sukarat in Bihar And Jharkhand

In Bihar and Jharkhand it is celebrated as Khichdi, people after taking holy bath people eat seasonal delicacies like chura, tilgul, sweets. In night they prepare special dish called Khichdi. Also known as Tila Sankranti, the festival marks the beginning of the summer season. People believe that from this day on, the days become longer and the heat of the sun also increases. Every year it is observed on the 14th of January. People celebrate it by giving offerings to the poor. In Rajgir, people celebrate Makar Sankranti in the month of Paus which is January in Gregorian calendar. Devotees make flower offerings to the deities in the temples at Hot springs and bathe in the holy water. At Mandar hill in Banka district, the festival is celebrated with pomp and a huge fair is also held at the place. According to belief, the famous ‘Panchjanya’ sankh of Lord Krishna was found here. Traces, akin to serpent coil can be seen around the hill and it is believed that the snake god offered himself to be used as a rope for churning the ocean to obtain the nectar.

In Bihar people love to munch on Lai Pattis and Peanut Chakkis mainly made up of Lais and peanuts. These special pattis and Chakkis are made from puffed rice, peanuts and jaggery. Gajak is again one of the special recipes loved by Hindus during the time of Makar Sankranti.. People across Bihar joined the festivities gorging on traditional food items, including chura, yogurt, tilkut and khichri.

Tilkut

Dahi Chura

Ingredients 1½ cups yogurt (dahi) 1½ cups pressed rice (poha) 2 tbsps chopped jaggery ½ tsp green cardamom powder Banana slices for garnish Pistachios powder for garnish Method 1. Wash the pressed rice well and set aside for 5-10 minutes. 2. Take yogurt in a large bowl. Add jaggery and mix till it melts. 3. Add the pressed rice and green cardamom powder and mix well. Transfer the mixture into serving bowls. 4. Arrange banana slices on top and sprinkle pistachios powder. Serve immediately.

Maghi Saaji / Magha Ra Saaja in Himachal Pradesh

Maghi is the regional name of the Hindu festival of Makar Sankranti celebrated in Punjab, Haryana Jammu division and Himachal Pradesh.

On this day, people wake up early in the morning and take ceremonial bath. They cook kichadi on that day and enjoy this special food with their family, friends, relatives and neighbors.

For spiritual practices, the day is considered essential, and people, therefore, take a holy dip in the rivers, particularly Ganga, Yamuna, Godavari, Krishna, and Cauvery. According to the believes, bathing in holy river washes away sins.

Maghi 2022: History

Sankranti is a Goddess. According to legends, Goddess Sankranti killed a devil called Sankarasur.

Karidin or Kinkrant are named the day next to Makar Sankrant. Devi slaughtered the devil Kinkarasur on this day.

In Shimla District of Himachal Pradesh, Makara Sankranti is known as Magha Saaji. Saaji is the Pahari word for Sakranti, start of the new month. Hence this day marks the start of the month of Magha.

It is said that from this day, which signals a change of season, the migratory birds start returning to the hills. On Magha Saaja people wake up early in the morning and take ceremonial dips and shower in the springs or baolis. In the daytime people visit their neighbors and together enjoy khichdi with ghee and chaas and give it in charity at temples. Festival culminates with singing and Naati (folk dance).

Goat Sacrifice

On the first day of festivities, 10th January, ‘Boshto’ is celebrated and special traditional dishes like ‘Ulole’ (steamed roti stuffed with urad paste) and ‘Sutole’ (noodle like sweet preparations of kodo and wheat flour) are prepared. On 11th January, ‘Bhatioj’ is celebrated with preparation of khenda (halwa of wheat flour, eaten with ghee) in the morning as prasad to Goddess Kali. Thereafter, the goats are sacrificed, in most households of the area, to please Goddess Kali. The next day and upto Makar Sankraanti, ‘Saaja’ is celebrated. After 9 days ‘Khoda’ is celebrated wherein another goat in some households is sacrificed. The festivities go on for a month and the entire village gathers together and sings folk songs till late night throughout the month, in alternate houses. 

Shishur Sankrant In Jammu & Kashmir                          

Makara Sankranti is a renowned festival in Jammu and Kashmir. Since, it is the precursor of spring therefore this festival is held amidst great pomp and gaiety in this chilly region. This solar transition marks the beginning of a pleasant season when the chirping of birds and the fresh vegetation revives the valley. This festival is also a way of bidding farewell to the sharp bites of winter and welcoming the new spring of life. On this day the entire region bedecks itself in a gorgeous manner and wears a festive look.

The holy occasion is marked by ceremonial bathing in the sacred rivers or streams. In each and every house of Jammu and Kashmir Havan or Yagnas are performed. This indicates the driving away of the evil spirits and welcoming of the good ones, so that each household remains free  from affliction throughout the year.

In the rural parts of Jammu the young boys wander in the streets and ask for presents from the parents of a newborn baby or a newly wedded couple. A special form of dance presentation known as the Chajja, is also performed by the young boys on this festival. Their look comprises of a Chajja which is decorated with colored papers and flowers. The whole atmosphere comes alive when they dance in tune to the pulsating drumbeats for this spectacular event.

Such festival brings in happiness and unity, ensuring tranquility in the state. In India harmony is a pre-requisite for a better existence, hence such pageantry is always welcomed with gusto.

Chajja Dance

During lohri "Tricholi" type of snack is prepared by mixing til, gur and popcorn. On Makar Sankranti, Khichari made by boiling newly harvested rice and black gram dal is eaten. The mother prepares bugga / Pugga  a type of prasad from til, gur and sometimes khoya ( thicken and dried milk) on the occasion of Bugga fast, which is taken by Dogra womenfolk for long lives of their children. 

Til Mawa Ladoo

Pugga is a traditional Jammu sweet made with sesame seeds and jaggery. After offering some Pugga to Ganesha, devotees distribute it as prasad (holy offering) to their friends and family members. Married women pray for health, wealth and well-being of their children. Fasting on this day is considered very auspicious.

 

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