5 Makar Sankranti Recipes to Sweeten the Flavour of the Festival

5 Makar Sankranti Recipes to Sweeten the Flavour of the Festival

Makar Sankranti is a popular harvest festival celebrated in India. Although Makar Sankranti is known by different names in the different parts of the country, the zest to celebrate this festival remains the same all over India. This ancient festival of Hindus is observed according to solar cycles. Makar Sankranti denotes the entry of the sun into the zodiac sign, Capricorn (Makar), which marks the beginning of the sun’s journey towards the north (Uttarayan). From this day onwards, the days begin to be longer, and the cold wintry days make way for the surreal spring.



In India, no celebration is complete without sweets. The same holds true for Makar Sankranti. So, why wait, when food is the topic of our discussion? We bring some authentic Makar Sankranti sweet recipes for you. Do give them a try!





5 Sweets To Make This Makar Sankranti

This auspicious festival has its own traditional and savoury treats. We know you want to make them too, and you can – they are simple enough to prepare at home! Here are a few Makar Sankranti favourites that you can make this year.

1. Tilgul Vadi

Tilgul vadi

Tilgul vadi is made with jaggery and sesame seeds and is one of the traditional Makar Sankranti sweets. In Maharashtra, people give this sweet to their near and dear ones, and greet, ‘Tilgul ghya god bola’, which means ‘eat this sweet and talk sweetly or politely’. Here goes the recipe –




Ingredients

  • Jaggery (Gur) – 3/4 cup
  • Sesame seeds – 3/4 cup
  • Roasted and ground peanuts – 1/4 cup
  • Ghee (Clarified butter) – 1 tbsp
  • Milk – 1-2 tbsp
  • Cardamom powder – 1/2 tsp
  • Dry grated coconut – 1/2 tbsp

How to Make





  • Roast the sesame seeds till they turn golden brown.
  • Allow the sesame seeds to cool; later, grind half the portion to form a coarse powder, and keep aside.
  • Heat a pan and melt the jaggery in it on a low flame.
  • Once the jaggery melts and forms bubbles, turn off the flame.
  • Add the sesame seeds, sesame powder, roasted peanut powder, cardamom powder, ghee, and milk to the melted jaggery.
  • Stir the mixture well; it should be lumpy now.
  • Grease a rolling board and rolling pin with some ghee.
  • Transfer the jaggery mixture to the rolling board and roll it to form a circle. The flattened jaggery should be thick.
  • Sprinkle the dry grated coconut and sesame seeds on the rolled mixture evenly, and gently roll the pin on it so that the coconut and sesame seeds get embedded in it.
  • Let it cool, then cut into squares.
  • Eat away and share with your family members too.

2. Peanut Chikki

Peanut chikkis

Peanut chikki is another sweet made during Makar Sankranti, Lohri, or Pongal. It is made with jaggery and is a perfect sweet to gorge on to keep your body warm. Let’s take a look at the recipe of this sweet delight.

Ingredients




  • Roasted, husked peanuts – 1 cup
  • Jaggery powder – 1/2 cup
  • Water
  • Oil – 1 tsp

How to Make

Jaggery Syrup





  • Heat a heavy-bottomed pan and put jaggery powder in it. You can also use a jaggery block if you like.
  • Add some water to it.
  • Keep stirring the powder so that the jaggery powder dissolves completely.
  • Cook the jaggery syrup on a low flame, and let it cook till it turns hard.
  • To check the consistency of the jaggery syrup, take a bowl of cold water and put a drop of jaggery syrup in it. The drop should turn solid and crack easily after you take it out from the water.
  • The syrup should be firm but sticky.

Peanut Chikkis

  • When the jaggery syrup reaches the desired consistency, add peanuts to it, and mix well.
  • Turn off the flame and quickly pour the mixture on a plate greased with ghee.
  • Spread the mixture evenly on the plate using a rolling pin. The flattened mixture should be around 1 cm thick.
  • Cut into rectangles, and eat once it cools.

3. Murmura Laddoo

Murmura laddoos

Murmura laddoos are perfect if you want something sweet and crispy. Murmura laddoos made with puffed rice and molten jaggery taste delicious and are a popular Makar Sankranti sweet.




Ingredients

  • Grated jaggery – 3/4 cup
  • Murmura (Puffed rice) – 3 cups
  • Ghee (Clarified butter) – 1 tbsp

How to Make





  • Heat a pan and dry roast the murmura on a low flame for 2 minutes. Transfer it to a bowl and keep aside.
  • In the same pan, heat the ghee on a low flame and add jaggery to it. Keep stirring the jaggery to melt it.
  • When the jaggery melts completely, add the murmura and mix them together gently.
  • Turn off the flame and let the mixture cool for a minute.
  • Grease your palms with ghee and take a handful of the mixture in your palm.
  • Make a ball by pressing the mixture between your palms. However, be very careful as the murmura and jaggery mixture will be hot.
  • Make a few more with the remaining mixture and your murmura laddoos will be ready for the festival.

4. Patishapta

Patishapta

Makar Sankranti is known as Poush Sankranti in Bengal; come this festival, and you will find delicious sweets in every Bengali household. Patishapta is one such yummy sweet that Bengalis make during this festival. Patishaptas are thin crepes made with refined flour, semolina, and rice flour. Here’s the recipe –

Ingredients




For the batter

  • All purpose flour (maida) – 1 cup
  • Semolina (rawa) – 1/2 cup
  • Rice flour – 1/4 cup
  • Milk – 2 cups
  • Oil as required

Filling





  • Desiccated coconut – 3 cups
  • Jaggery – 1 cup
  • Dry fruits
  • Khoya
  • Cardamom powder – 1/2 tsp

How to Make

Filling




  • Heat a deep wok on low flame. Dry-roast the desiccated coconut in the wok for 2 minutes.
  • Add the jaggery to it and mix well. Alternatively, you can also use sugar or condensed milk.
  • Keep mixing the two ingredients; jaggery will take some time to melt, so be patient.
  • Once you notice that the coconut and jaggery mixture is not sticking to the pan, add khoya to it.
  • Stir it continuously for 2 – 3 minutes.
  • Add cardamom and dry fruits of your choice.
  • Mix the dry fruits and turn off the flame.
  • Transfer it to a wide plate, and let it cool.

Patishaptas

  • Take the maida, rawa, and rice flour in a bowl. Mix well.
  • Slowly, add milk to the above mixture and keep mixing it. It should not have lumps in it.
  • Keep the mixture aside for half an hour.
  • Heat a non-stick pan and add a little amount of oil to it.
  • Pour a ladle full of batter on the pan, spreading it evenly. It should look like a small dosa. Once the crepe turns pale golden, flip it to cook the other side.
  • Take 1-2 tbsp of the filling in your palm; place it lengthwise in the centre of the patishapta, and cover it with the edges.
  • Press it gently with a spatula to give it a shape of a frankie.
  • Serve warm or cold.

5. Sakkarai Pongal

Sakkarai Pongal

Sakkarai Pongal or sweet Pongal is one of the many popular dishes prepared in Tamil Nadu during Pongal. It is usually made with gram, jaggery, rice, and dry fruits. Here’s the recipe for you. Try it at home.


Ingredients

  • Raw rice – 1 cup
  • Moong dal – 1/4 cup
  • Grated jaggery – 1 cup
  • Cashews – 2 tbsp
  • Raisins – 1 tbsp
  • A small pinch of edible camphor
  • Cardamom powder – 1/4 tsp
  • Ghee (Clarified butter) – 1/2 cup
  • Water as required

How to Make

  • Dry roast the dal in a heavy-bottomed pan till it turns fragrant. Leave it to cool.
  • Wash the dal and rice thoroughly.
  • Mix them and pressure cook for 3 whistles.
  • Meanwhile, heat a pan and take the jaggery in it. Add some water and melt the jaggery.
  • Stir it well till the jaggery turns thick and sticky. Once it turns thick, turn off the flame and keep aside.
  • The dal and rice will be cooked by now. Remove the lid and mash them well.
  • Take the mashed dal and rice in a deep wok; add the jaggery syrup to it, and mix. Next, add cardamom powder to it, and cook on a low flame till the mixture starts to bubble. Turn off the flame.
  • Heat a pan, and add some ghee to it. Fry cashews till they turn golden-brown in colour.
  • Add the fried cashews, raisins, and camphor to the dal-rice-jaggery mixture and stir it.
  • Your sakkarai pongal is ready.

So, these are some sweets that you can make for Makar Sankranti. Makar Sankranti is almost upon us, so get busy making these sweet treats. Give the store-bought sweets a miss this year, instead, make them at home. Happy Makar Sankranti!

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