Makar Sankranti: Prayers, festivities and food
The Hindu harvest festival of Makar Sankranti marks the entrance of the sun into the astrological sign of makara or Capricorn, and the beginning of the sun’s uttarayana or northward journey. Unlike many other Hindu festivals that occur according to the lunar calendar, Makar Sankranti is based on the solar calendar, so its date is relatively fixed, occurring on January 14 or 15. Considered an auspicious time for spiritual practices and kite flying, Sankranti is also about feasting, where families and friends come together to prepare and enjoy a variety of traditional dishes. This communal feasting strengthens social bonds and fosters a sense of togetherness. Food is not just nourishment during Makar Sankranti; it is a medium to express joy, gratitude, and unity.
Here are some recipes for you to try out this Sankranti– they are traditional with a modern twist!
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Chocolate Nuts Ladoo
Courtesy Shreedhar Punna, Executive Chef, Mercure Hyderabad KCP
Ingredients
- Dark Chocolate 250 grams
- Almonds 100 grams
- Cashew nuts 50 grams
- Pistachio 50 grams
- Raisins 50 grams
- Sesame seeds 100 grams
- Peanuts 50 grams
- Desiccated Coconut 50 grams
- Seedless Dates 50 grams
- Vanilla extract 20 ml
- Honey 100 grams
Method
- Dry roast all the nuts for a few minutes and cool down.
- Put all the nuts, chopped dark chocolate, dates, honey and vanilla into a blender and blend well. The mixture will be sticky. Remove to the tray and add sesame seeds.
- Now make small ladoos from the mixture.
- Leave them aside for 30 minutes and then enjoy.
Jackfruit And Sesame Bread Pudding
Courtesy Hemanth Kumar, Executive Chef, Juliet, Bengaluru
Ingredients
- 4 cups bread cubes (preferably slightly stale)
- 1 cup ripe jackfruit, chopped
- 1/2 cup sesame seeds, toasted
- 1 cup jaggery or sugar
- 2 cups milk (or coconut milk for a richer flavor)
- 1/2 cup heavy cream
- 1/2 tsp cardamom powder
- 1 tsp vanilla extract
- 2 tbsp ghee (clarified butter)
- A few chopped nuts (cashews, almonds) for garnish
- A pinch of salt
- A pinch of baking powder
Method
- Chop the bread into cubes and place them in a large mixing bowl. Chop the jackfruit into small pieces and set aside.
- In a dry pan, toast the sesame seeds on medium heat until they are golden and fragrant. Set aside some for garnishing.
- In a saucepan, heat the milk and heavy cream until warm. Do not boil.
- In a separate bowl, whisk together the eggs, jaggery or sugar, cardamom powder, vanilla extract, and a pinch of salt.
- Slowly add the warm milk mixture to the mixture, whisking continuously to avoid curdling.
- Pour the custard mixture over the bread cubes and let them soak for about 10-15 minutes.
- Add the chopped jackfruit and toasted sesame seeds, baking powder to the bread mixture. Gently mix to combine.
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with ghee and pour the bread mixture into it.
- Bake for about 30-35 minutes or until the pudding is set and the top is golden brown.
- Let the bread pudding cool slightly before serving.
- Garnish with the reserved toasted sesame seeds and chopped nuts.
- Serve warm, optionally with a drizzle of extra cream or a scoop of ice cream.
Millet (Bajra & Jowar) Khichari
Courtesy Ashish Verma, Executive Sous Chef at Woods at Sasan, Gir
Ingredients
- Bajra (pearl millet) 1 cup
- Jowar (sorghum) 1 cup
- Moong Dal ½ cup
- Mixed Vegetables 2 cups (chopped)
- Ginger, Green Chilies, and Spices (as required)
- Ghee or Oil 2 tbsp
- Tempering Bay Leaves, Cloves, Cinnamon Stick
Method
- Soak bajra, jowar, and moong dal.
- Temper spices in ghee, add vegetables, millets, and dal.
- Cook with water in a pressure cooker or pot until soft.
- Add tempering for enhanced flavor.
- Garnish with coriander and serve hot with yogurt or pickle.