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Makar Sankranti, celebrated on January 14th or 15th, marks the transition of the Sun into Capricorn (Makara) and the start of its northward journey (Uttarayan). This harvest festival is observed across India with unique traditions, reflecting the country’s diverse cultural tapestry.
In Tamil Nadu, it is celebrated as Pongal, a four-day festival honoring the Sun God and cattle, with special dishes like Sakkarai Pongal. In Gujarat, it takes the form of Uttarayan, famous for vibrant kite-flying competitions. Punjab celebrates it as Lohri, marked by bonfires, folk songs, and dances to rejoice in the harvest of sugarcane.
Video Credit: Bong Eats
In Maharashtra, families exchange sesame and jaggery sweets, saying, “Tilgul ghya, god god bola,” symbolising harmony. In Bihar and Uttar Pradesh, it is called Khichdi, with offerings of rice, dal, and vegetables. West Bengal observes Poush Sankranti, featuring sweets like Patishapta and community feasts.
Makar Sankranti emphasises gratitude for nature’s bounty and fosters unity through shared customs and festive meals. It is a celebration of renewal, abundance, and the enduring connection between humanity and the rhythms of the Earth.
The sweets prepared for Makar Sankranti are deeply rooted in the agricultural traditions of India. Ingredients such as jaggery, sesame, rice, and coconut are harvested during this season, making them central to the festival’s culinary offerings. These ingredients not only add flavour but also provide warmth and energy, essential for the cold weather.
Makar Sankranti is more than a festival of sweets; it is a celebration of togetherness. Families and communities come together to prepare these delicacies, reinforcing bonds and sharing the joy of the harvest. Whether it’s exchanging tilgul laddoos in Maharashtra or relishing Patishapta in Bengal, these sweets bring people closer.
From the nutty crunch of Chikki to the creamy richness of Gur Ki Kheer, the sweets of Makar Sankranti are as diverse as the regions they hail from. Each dish tells a story of tradition, gratitude, and celebration. As the Sun begins its northward journey, these sweets add a touch of warmth and sweetness to the festive spirit, making Makar Sankranti a truly special occasion.
Tilgul (Sesame and Jaggery Laddoos)
Tilgul laddoos are synonymous with Makar Sankranti in Maharashtra. Made with roasted sesame seeds and jaggery, these laddoos are not just delicious but also warming, making them ideal for the winter season. The phrase “Tilgul ghya, god god bola” (take tilgul and speak sweetly) is exchanged as a gesture of goodwill, symbolizing harmony and kindness.
Chikki
Chikki, a brittle made from jaggery and nuts like peanuts, sesame, or cashews, is a favorite treat during Sankranti. The combination of jaggery and nuts provides a perfect balance of sweetness and crunch. In Gujarat, sesame chikki is particularly popular, while in other regions, peanut chikki is a staple.
Puran Poli
Puran Poli is a sweet flatbread stuffed with a mixture of jaggery and chana dal (split Bengal gram). Popular in Maharashtra and Karnataka, this soft, golden delicacy is flavoured with cardamom and nutmeg. Served with a dollop of ghee, Puran Poli adds a festive touch to Makar Sankranti meals.
Gokul Pithe
In West Bengal, Makar Sankranti is celebrated as Poush Sankranti, and Gokul Pithe is a must-have sweet. These deep-fried dumplings are made with a filling of coconut and jaggery, encased in a flour batter. Once fried, they are soaked in sugar syrup, resulting in a luscious, syrupy treat that’s hard to resist.
Pongal (Sakkarai Pongal)
Sakkarai Pongal, a sweet rice dish, is a hallmark of the Pongal festival celebrated in Tamil Nadu, which coincides with Makar Sankranti. Made with rice, moong dal, jaggery, and ghee, and garnished with cashews and raisins, this dish is prepared as an offering to the Sun God. Its creamy texture and rich flavour make it a favourite during the festivities.
Gur Ki Kheer (Jaggery Rice Pudding)
In Uttar Pradesh and Bihar, Gur Ki Kheer is a popular dessert for Makar Sankranti. This rice pudding is sweetened with jaggery instead of sugar, giving it a distinct, earthy flavour. Cooked with milk and garnished with nuts and cardamom, this dessert is both nutritious and indulgent.
Patishapta
Another Bengali delicacy for Poush Sankranti, Patishapta is thin crepes made from rice flour and stuffed with a sweet mixture of coconut, jaggery, and khoya (reduced milk). These delicate rolls are soft, flavourful, and often served warm, making them a comforting treat during the winter festival.
