Share
Poush Sankranti, celebrated as part of Makar Sankranti in Bengal, marks the transition of the sun into the zodiac sign of Capricorn (Makara). It signifies the end of the winter solstice and the beginning of longer days. Falling in the Bengali month of Poush, it is primarily a harvest festival that honours the season's agricultural bounty, especially freshly harvested rice and the iconic date palm jaggery (nolen gur).
This festival is deeply significant in Bengal’s agrarian society, symbolising gratitude to nature for a successful harvest. It is a time of community bonding, family gatherings, and feasting. One of the most cherished aspects of Poush Sankranti is the preparation of Pithe-Payesh, a variety of rice-based sweets made with jaggery, coconut, and milk. These traditional desserts showcase the creativity and resourcefulness of Bengali cuisine.
Among the significant traditions, Bonfires are lit in rural areas to celebrate the warmth of the season. Special prayers and offerings are made to the Sun God for prosperity and good health. In some regions, fairs and cultural programs bring communities together, while kite flying is a popular activity, adding a festive vibrancy to the skies.
Poush Sankranti is not just a celebration of the harvest but also a reaffirmation of Bengal’s cultural and culinary heritage. It beautifully blends spirituality, gratitude, and festivity, making it a cherished occasion for Bengalis worldwide.
Video Credit: Bong Eats
The sweets prepared during Makar Sankranti in Bengal are deeply tied to the region's agricultural roots. The use of freshly harvested rice and date palm jaggery celebrates the season’s bounty and showcases the ingenuity of Bengali cooks in creating diverse flavours from simple, local ingredients.
Families gather to prepare these sweets, passing down recipes through generations. The aromas of jaggery and coconut wafting through homes during Poush Sankranti evoke a sense of nostalgia and joy, making the festival a cherished occasion for all. Whether you’re a lover of traditional Bengali sweets or someone exploring them for the first time, these seven Makar Sankranti specials offer a delicious journey through Bengal’s rich cultural and culinary heritage.
Patishapta
Patishapta is a quintessential Sankranti dessert that resembles thin crepes stuffed with a sweet filling. The batter is made from rice flour, semolina, and milk, while the filling consists of grated coconut, khoya, and nolen gur. These delicate rolls are soft, aromatic, and melt-in-your-mouth delicious, often served warm during the festivities.
Pithe
Pithe is a generic term for various rice-based sweets prepared during Poush Sankranti. The most popular versions include Dudh Puli (rice dumplings cooked in milk and jaggery) Puli Pithe and Bhapa Pithe (steamed rice cakes stuffed with coconut and jaggery). These sweets symbolise the essence of the harvest, showcasing the flavours of freshly milled rice and jaggery.
Nolen Gur Payesh
This traditional rice pudding is a Sankranti must-have. Made with Gobindobhog rice, full-fat milk, and the iconic nolen gur, the dish is rich, creamy, and indulgent. The caramel-like flavour of the jaggery elevates the payesh, making it a favourite among Bengalis.
Gokul Pithe
Gokul Pithe is a deep-fried delicacy made by shaping a mixture of khoya, coconut, and jaggery into small balls, dipping them in a batter of flour and milk, and frying until golden. These are then soaked in sugar syrup, resulting in a dessert that is crispy on the outside and soft inside.
Moa
Moa is a simple yet delightful sweet made with puffed rice (muri) or flattened rice (chire) and jaggery. The ingredients are mixed and shaped into balls while warm. Moa is a crunchy, light snack that embodies the rustic charm of Bengal’s festive cuisine. Variations like Narkel Moa (with coconut) add an extra layer of flavour.
Til Pithe
Til Pithe incorporates sesame seeds (til), jaggery, and rice flour to create a nutty, sweet dish. These are either shaped into dumplings or made into small cakes, often steamed or fried. The earthy taste of sesame seeds combined with the sweetness of jaggery makes this dish a unique offering during Makar Sankranti.
Malpua
Malpua is a pancake-like dessert made from a batter of flour, milk, and mashed bananas, fried in ghee, and soaked in sugar syrup. During Poush Sankranti, the syrup is often flavoured with nolen gur, adding a distinctive caramelised taste. Malpua is served warm and is loved for its soft, spongy texture and rich flavour.
