Makar Sankranti Recipes

Make These  Traditional Dish Recipes This Makar Sankranti

Makar Sankranti is one such festival that is celebrated with different names in different parts of India. 

Makar Sankranti, usually celebrated on January 14, is celebrated as a harvest festival. No festival in India is complete without its special dishes. 

Here are recipes of popular dishes from different states on Makar Sankranti that you can make at home.

Til Ladoo

Til laddoos hold a special place in winters and are definitely made at home especially during these winter festivals of Lohri and Makar Sankranti. Tilwa or Til Ke Laddu is a dish from Bihar and Jharkhand. 

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In its preparation, sesame is roasted and mixed with jaggery. There are many variations of how to make Til Ke Ladoo, but the two main ingredients of winter sweets are sesame seeds and jaggery. 

Material

Sesame - 2 cups

Jaggery - 1 cup

Ghee - 2 tsp

Cashew - 2 tbsp

Almonds - 2 tbsp

Small cardamom - 6 to 7

Method

Heat the pan and then add sesame seeds to it. Fry the sesame seeds on medium flame on the gas, stirring continuously with a spoon, till it becomes light brown.

After the sesame is fried, remove it on a plate. Let them cool down a bit. Take out half of the sesame seeds from the roasted sesame seeds and grind them lightly. You can also grind them coarsely with a mixer.

Now put a spoonful of ghee in the pan and heat it and put jaggery in it. Melt the jaggery on low flame. When the jaggery melts, switch off the gas immediately. After cooling, add roasted crushed sesame seeds to it.

Add cashew almonds and cardamom powder to it and mix it. The mixture for making laddus is ready. Take it out from the pan on a plate and let it cool down a bit.

Now grease the palm with ghee. Take about one tablespoon of the mixture and make round laddus with your hands and keep them on a plate.

Til Gul Poli

Til Gul Poli is specially made on the occasion of Makar Sankranti in Maharashtra.

Material

To prepare the filling

Ghee - 3 tbsp

Roasted Sesame - cup

Coconut grated - cup

Besan - 2 tbsp

Jaggery grated - 1 cup

Cardamom powder - 1 tsp

Poppy seeds - 1 tbsp

For doe

Wheat flour - 200 grams

Maida - 200 grams

Oil - 3 tbsp

Salt - 2 tsp

Milk - cup

Ghee for frying

dry flour for dusting

Method

To prepare the filling

Heat ghee in a pan. Add sesame seeds, grated coconut, and gram flour and fry on a medium flame for 2-3 minutes. Switch off the flame and take the pan off the gas and let it cool down.

Grind in a grinder to make a coarse paste. Add grated jaggery, cardamom powder, and poppy seeds and blend again to make the filling. Now keep this filling aside.

To prepare dough

Mix wheat flour and all-purpose flour in a bowl. Add salt and hot oil and mix well. Add lukewarm milk to knead soft dough. Cover the dough and keep it aside for an hour.

To bake

Heat a Tawa. Take out small balls from the dough. Make 12-14 lemon-sized small balls of the filling.

Roll out the dough as little as a puri. Place the filling ball in the center of it and bring the ends together. Dust the Poli and roll it gently to make a circle of 4-5 inches. Heat the Tawa and put the poli on the hot Tawa.

Roast the poli till brown spots appear on both sides. Apply ghee on both sides and leave it till it turns light brown. Keep pressing the poli with a spatula while cooking. Similarly, make all the polis.

Cool and store in an airtight container for up to a week. To serve, apply very little ghee and heat in the microwave or on a griddle for 20 seconds.

Gajak

Gajak is a dish prepared during the celebration of Makar Sankranti in Madhya Pradesh.

Material

White Sesame - 200 grams

Jaggery - 300 grams

Almonds - 15-16 chopped

Cashew nuts - 15-20 chopped

Cardamom - 2-3 ground

Ghee - 3 tsp

Method

First of all, put white sesame in the pan and roast it on a low flame while stirring continuously with a spoon.

Once the sesame seeds are roasted well, take them out on a plate. After cooling, put them in the mixer and grind them coarsely.

Now put jaggery, water, and a little ghee in the pan and cook it and prepare the syrup.

After the syrup is ready, add cardamom powder and ground sesame seeds and mix well. Spread some ghee on a plate and add chopped dry fruits.

Put the prepared sesame mixture on a plate and roll it as thin as possible with a rolling pin. Now cut its pieces with a knife.

When this mixture cools down and becomes hard, eat them and keep the rest of the gajak in an airtight container.

Patishpatta

On the occasion of Makar Sankranti, special Patishapta of Bengal is prepared in every household. This tasty dish is prepared a lot in Bengal on the occasion of Makar Sankranti.

Material

To prepare the paste

Maida - 1 cup

Semolina - 1/2 cup

Rice flour - 1/4 cup

Milk - 2 cups

Oil

To prepare the filling

grated coconut - 3 cups

Sugar or date jaggery - 2 tbsp

Green cardamom ground - 4

Method

To prepare the filling

Add sugar or date jaggery and coconut or khoya to the pan and cook on low flame. Then add cardamom to the pan. Keep stirring this mixture till it starts sticking.

As soon as the mixture starts sticking to the pan, switch off the gas. Then leave the mixture to cool down.

To prepare the paste

Take maida, semolina, and rice flour in a bowl.

Add milk to it and make a paste by beating it well. After this keep the mixture for half an hour.

Heat the pan on the gas. Put some oil on it. Then pour the paste prepared for Patishpata on the pan. Spread it thin and round.

In the middle of it put the filling prepared for Patishpatta. Now roll the Patishapta. Flip it over and bake it till it turns light brown from both sides. Then remove it from the pan and serve it hot or cold.


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