SNEHA SINGH shares some delectable Makar Sankranti recipes from different regions of India which add will more flavour to your festivities
Apart from Diwali, the one festival that brings people together for fun, food and festivities is Makar Sankranti, which is celebrated in honour of the Sun God, Surya. The festival marks the first day of Sun’s transit into Capricorn, Makara. This Hindu festival is observed by many major states of India and every state has its own significance and tradition tied to the festival which gives it a regional zing. Known as Lohri in Punjab, Pongal in Tamil Nadu, Bihu in Assam, Makar Sankranti in Maharashtra, Uttarayan in Gujarat and Pedda
Panduga in Andra Pradesh, Karnataka and Telangana. This Makar Sankranti, why just hog on Til ke Laddoo and Chikki, when you can relish a platter full of regional dishes and sweets. Take a look at these recipes and add a regional twist to you celebrations.
Punjab ka Gur Parantha
Wheat flour – 2 cups
Powdered jaggery – 3 tsp
Ghee – 2 tsp
Salt – 1/2 tsp
In a big utensil add flour, salt and 1 tsp ghee. Knead the dough with lukewarm water so that it gives you a soft dough. After the dough is ready, keep it aside for 20 mins. Add almond powder and jaggery powder and mix nicely. Preheat the tawa and take a medium amount of dough and roll it. And like every regular parantha dust the dough with flour and roll it. Spread ghee on the top of it and take 1-2 tsp of jaggery stuffing and roll it like a ball. Close the stuffing properly. Flatten the ball and dust some flour again on the dough and roll gently. Place the parantha on hot tawa. Flip the bottom side of parantha when it turns brown and when parantha gets brown from both sides, spread some more ghee and serve.
Tamil Nadu’s Jaggery Rice
Basmati rice – 4oo gm
Jaggery powder – 250 gm
Water – 4 cups
Ghee – 100 gms
Green cardamom – 1/2 Cardamom
Flaked almonds – 2 tsp
Wash the rice 4-5 times and soak for about 15-20 mins. Put a deep bottomed pan on medium flame and add water. Bring the water to boil and add soaked rice along with cloves. Let the rice cook properly until they are tender. Drain the water properly out of rice. Put the pan on medium flame and melt the ghee. When the ghee turns hot, add the jaggery powder or you can add hard pieces of jaggery also. Let the jaggery melt properly. Add green cardamom powder with clove rice. Mix rice well with the melted jaggery, this will turn the colour of the rice a little brownish. Now, slower the flame and cover the pan with a lid, and let the rice cook for 5-8 minutes. At last, garnish the dish with flaked almonds and nuts.
Kerala’s Coconut Barfi
Grated coconut – 2 cups
Sugar – 3 cups
White almond powder – Half a cup
Cardamom powder – Quarter spoon
Add coconut, sugar in a non-stick pan. Let the sugar melt properly and keep stirring till it starts to bubble. Now, add almond along with cinnamon powder and stir until it becomes a soft dough. Turn off the gas and pour the coconut dough into a tray or a plate greased with ghee. Let it cool completely and later sprinkle some saffron powder or press cashews or pistachios on the top. Cut the barfi in equal slices and share and relish the sweetness of Coconut Barfi with your loved ones.