Tilgul | Til ke Laddu for Makara Sankranti

Til or Sesame is such an inseparable part of Makara Sankranti celebrations. In Maharashtra, the traditional greeting for Makara Sankranti is Tilgul Ghya, God God Bola (take a Tilgul and speak sweetly).

Tilgul |Sesame Jaggery Balls | Til ke Laddu
Tilgul |Sesame Jaggery Balls | Til ke Laddu

For some unknown reason, the recipe for Tilgul is not on the blog and so here I am with this super simple recipe for this delicious Sesame Laddu. The trick for making good, chewy Til ke Laddu is not to overcook the jaggery syrup and to make the laddus as soon as you take the cooked mix off the heat as the mix tends to harden pretty quickly.

Handling the hot til-jaggery mix is quite a task and if you don’t feel up to it, just pour the mix into a greased plate and roll it into a thin layer to make Til Chikki/Til Patti. 😀

Recipe for Making Tilgul | Til ke Laddu | Til Chikki | Til Patti

Cook Time: 30 mins

Makes: 24 X 2″ Laddus

Ingredients

  1. Sesame, Til – 200 Gms
  2. Roasted Peanuts – 75 Gms (See notes, if you want to roast peanuts)
  3. Crushed Jaggery or Gur – 200 Gms
  4. Ghee – 2 tbsp
  5. Cardamom Powder – 1 tsp

Method to Make Tilgul | Til ke Laddu | Til Chikki | Til Patti

  1. If you are making Til Chikki or Til Patti, grease a 10″ to 12″ flat plate or the back of such a plate and set aside.
  2. Over low heat, dry roast the til till they become aromatic and start to pop.
  3. Immediately remove into a plate.  If you leave them in the hot pan they will continue to cook.
  4. Crush the roasted peanuts just a bit using a mortar and pestle. You can also just pulse them for  seconds in the chutney attachment though I prefer crushing.
  5. In a large pan, over low flame, heat the ghee.
  6. Add the jaggery and let it melt. Mix well so that the ghee is incorporated.
  7. Wait till the jaggery melts completely and starts to bubble.
  8. Add cardamom powder. mix well and take the pan off the heat.
  9. Add the roasted til and peanuts.
  10. Quickly, mix well.
  11. To Make Til Gul | Til ke Laddu
    1. Either grease your palms with ghee or wet them with water. I grease my palms but the hot mix still burns.
    2. Take 1 tbsp of the til-jaggery mix and roll quickly into a ball. You have to 
    3. Repeat the process to make all the Tilgul | Til ke Laddu.
    4. Let the Tilgul cool for about 10 minutes.
    5. Store in an airtight container.
  12. To Make Til Chikki | Til ki Patti
    1. Pour the  mi onto the greased surface.
    2. Using a greased rolling pin, quickly roll into a thin sheet about 1/4″thick.
    3. Cut into squares immediately.
    4. Let the Til Patti | Til Chikki cool.
    5. Break into pieces.
    6. Store in an air tight container.
Tilgul | Til ke Laddu
Tilgul | Til ke Laddu

Dudh Puli Pitha | Kheera Puli Pithe: Poush Parbon Recipe

Here I am with a traditional Bengali delicacy called Dudh Puli Pitha | Kheera Puli Pithe to celebrate the festival of Poush Parban.  Called is Makara Sankranti in Andhra Pradesh, Maharashtra and Karnataka, this festival is celebrated as Pongal in Tamil Nadu, Lohri in Punjab, this festival marks the transition of Sun into Capricorn (Makara Rashi).

Dudh Puli | Pitha Kheer Puli Pithe
Dudh Puli | Pitha Kheer Puli Pithe

It also marks the start of 6-month auspicious period called Uttarayan, which will end with Karka Sankranti (also called Ashadi Ekadashi or Deva Shayani Ekadashi). It is said that Lord Vishnu will go to sleep for 6 months starting on Karka Sankranti and wake up only on Makara Sankranti.

In Bengal, Makara Sankranti is celebrated as the harvest festival Poush Parbon. Like in the South, freshly harvested rice plays a central part in all dishes that are made; typically as rice flour. Date palm syrup (Patali Gur) and date palm jaggery (Khejurer Gur) are used to add sweetness, while coconut and milk are the other important elements.

Today, I am sharing the recipe for the traditional Bengali sweet called Dudh Puli Pitha | Kheer Puli Pithe. These are essentially packets of rice flour dough that are stuffed with a sweet jaggery-coconut mix, and then cooked in milk.

The result is an utterly divine dessert to thrill any heart!

Do also try recipes from my Collection of Makara Sankranti Recipes!

I would recommend that you tackle this recipe in this sequence:

  1. Make the filling first.
  2. Then the kheer
  3. Finally, the rice flour dough for the filling.

I am recommending this sequence because you will get melt-in-your-mouth soft Pulis if your dough is still warm and pliable. Also, the rice flour dough has a tendency to dry out quickly, so if you make it first the Puli may split.

Inside of a Dudh Puli | Kheer Puli Pitha
Inside of a Dudh Puli | Kheer Puli Pitha

How to Make Dudh Puli Pitha | Kheera Puli Pithe

Kheer Puli Pithe | Dudh Puli Pitha for Poush Parbon/Makar Sankranti
Print
Dudh Puli Pitha | Kheera Puli Pithe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This is the recipe for Dudh Puli Pitha (also called Kheera Puli Pithe), a traditional dessert from Bengal made to celebrate Poush Parbon (Makara Sankranti). These are essentially packets made of rice flour dough that are stuffed with a coconut-jaggery mix, and cooked in sweetened milk. 

Course: Dessert, Sweets
Cuisine: Bengali, Indian, Indian Food
Servings: 16 Dudh Puli Pitha
Author: Aruna
Ingredients
To Make the Covering
  • 1 Cup Rice Flour
  • 1 Cup Water
  • 1/2 tsp Salt
  • 1 tbsp Oil
To Make the Stuffing
  • 1 Cup Grated Coconut
  • 2/3 Cup Grated Date Palm Jaggery Alternate: Regular Jaggery
  • 1/2 tsp Cardamom Powder
For the Kheer
  • 3/4 Litre Full Fat Milk
  • 2 tsp Sugar Optional
  • 1/4 Cup Grated Date Palm Jaggery
  • 2 tbsp Water
Instructions
Making the Coconut-Jaggery Filling
  1. In a heavy-bottomed pan, mix together the jaggery, coconut, and cardamom powder.

  2. Using a medium flame, heat the pan.

  3. Mix constantly till the jaggery melts and the jaggery-coconut mix comes together as a ball.

  4. Turn off the heat and transfer the jaggery-coconut mix into a plate. 

Making the Kheer
  1. Boil the milk till it reduces to about 3/4 the original volume.

  2. Add the sugar (if using) and the cardamom powder.

  3. On low heat, let the kheer continue to simmer.

Making the Rice Flour Dough
  1. Add the oil and salt to the water.

  2. Bring the water to a gentle simmer.

  3. Add the rice flour and mix quickly till the mix starts to come together as a dough.

  4. Immediately transfer the rice flour dough into a plate.

  5. While the rice flour dough is hot, knead it into a smooth dough. Grease your palms a bit with ghee/oil, if required.

  6. Cover with a damp cloth and set aside.

Making the Dudh Puli | Kheera Puli Pitha
  1. Divide the rice flour dough and the jaggery-coconut mix into 16 equal portions.

  2. Grease your palms a bit.

  3. Roll each rice flour dough portion into a ball.

  4. Press the rice flour dough ball into a thin flat disc about 3" in diameter.

  5. Place one portion of the coconut-jaggery mix on one half of the rice flour disc. 

  6. Fold the other half of rice flour disc over the filling.

  7. Press the edges together and pinch to seal the puli.

  8. Slide the puli into the simmering kheer. The Puli will first sink and then rise to the top when it is cooked.

  9. As soon as the puli rises to the top, use a slotted spoon to remove it from the Kheer as set aside.

  10. Repeat the process to make all the Pulis. Actually, you can multitask by making a new Puli while the previous one is cooking.

  11. When all the Puli are cooked, turn off the heat and let the Kheer cool to room temperature.

  12. While the Kheer is cooling, add the jaggery and water into pan and melt the jaggery to a syrup.

  13. Let the jaggery syrup also cool to room temperature.

  14. Add the jaggery syrup to the kheer.

  15. Pour the kheer over the Puli to complete the Dudh Puli Pitha | Kheer Puli Pithe. 

  16. Enjoy!

 

Recipe with Step-by-Step Instructions and Photos to Make Dudh Puli Pitha | Kheera Puli Pithe

  1. Making the Filling for the Puli
    1. Use a heavy-bottomed or non-stick pan so that the mix does not burn while cooking.
    2. In this pan, combine grated coconut, jaggery, and cardamom powder.
    3. Heat the pan on a medium flame.
    4. Keep stirring the coconut-jaggery mix till the jaggery melts and the mix comes together as a ball.
    5. Take the pan off he heat and immediately  transfer the cooked jaggery-coconut mix into a plate. If you leave it in the hot pan, it will continue to cook.
    6. Let the mix cool a bit.
    7. Divide into 16 equal portions.
    8. Set aside.
  2. Cooking the Kheer
    1. Using a heavy bottomed pan, on a medium flame, boil 1 litre milk till it reduces to about 3/4 litre.
    2. Turn the heat down to low.
    3. To the reduced milk, add the sugar (if you are using it using) and the cardamom powder.
    4. Keeping the heat low, let the kheer simmer.
  3. Making the Rice Flour Dough For the Covering
    1. Add the oil and salt to the water.
    2. Bring the water to a gentle boil.
    3. Take the water off the heat and immediately add rice flour.
    4. Quickly mix the rice flour dough till all the rice flour is well-incorporated.
    5. Immediately transfer the rice flour dough into a plate.
    6. Grease your hand a bit with oil/ghee, and knead the hot dough till it comes together as a smooth ball.
    7. Let it cool a bit and divide into 16 equal portions.
    8. Roll each portion into a ball and set aside.
    9. Cover with a damp cloth and set aside.
  4. Cooking the Dudh Puli | Kheera Puli Pitha
    1. Use a little ghee or oil to grease your palms.
    2. Shape each rice flour ball into a flat disc about 3″ in diameter.
    3. Take one portion of the coconut-jaggery mix and place it on one half of the rice flour disc.
    4. Gently fold the other half of rice flour disc over the filling and bring the edges together.
    5. Using gentle pressure, press the edges together to seal the puli.
    6. Now gently the puli into the simmering kheer.

    7. The Puli will first sink and then rise to the top when it is cooked.

    8. When the puli rises to the top of the simmering kheer, gently remove it from the Kheer and set aside. You may find malai forming on the surface of the milk. Just gently skim it off and mix into the kheer.
    9. Make and cook all the pulis in the kheer as just described. I continued to shape Pulis while the previous one is cooking.
  5. After all the Puli are cooked, take the Kheer off the heat and let it cool till it is lukewarm or to room temperature.
  6. As the Kheer is cooling, make a jaggery syrup by melting the jaggery with  2 tbsp water.
  7. As soon as the jaggery melts, take the jaggery syrup off the heat and let it cool to room temperature.
  8. After both the Kheer and Jaggery Syrup have cooled, pour the syrup into the milk.
  9. Mix the syrup well into te milk to form the kheer.
  10. Pour the kheer over the Puli to complete the Dudh Puli Pitha | Kheer Puli Pithe.
  11. Let the Dudh Puli rest for about 30 minutes.
  12. Enjoy!

 

Kheer Puli | Dudh Puli for Poush Parbon
Kheer Puli | Dudh Puli for Poush Parbon

I am taking this wonderful dessert to the 126th Foodie Monday Blog Hop where the theme is Sankranti Recipes.

Makar Sankranti Recipes | Pongal Recipes

Collection Makar Sankranti Recipes from Andhra Pradesh and Maharashtra
Collection Makar Sankranti Recipes from Andhra Pradesh and Maharashtra

Makara Sankranti is one of those festivals that is celebrated across the length and breadth of India, albeit under various names. Typically, celebrated over 2 to 4 days, it marks the start of Uttarayanam or  the 6-month period which marks the the passage of the Sun northwards towards the Tropic of Cancer.

Hindus believe that the 6 months of Uttarayanam corresponds to 1 day for the Gods while the 6 months of Dakshinayanam, when the Sun moves southwards towards the Tropic of Capricorn corresponds to 1 night for the Gods. 🙂

Makara Sankranti is also the harvest festival and so a day to celebrate the fresh harvest. A lot of the dishes made on this day include freshly harvested produce such as rice, sugarcane, etc.

One combination that is common to Makara Sankrati celebrations across India is Til and Gud or Sesame and Jaggery. You will find people across India making sweets such as Til ke Laddoo (or Tilgul as it is called in Maharashtra) or Gajak.

It is a day to celebrate and typically every family has a feast at home. Here are some Sankranti Recipes that you can include in this feast.

Using new rice is a big part of Sankranti celebrations in the South. You can make:

Do you want healthier options of the traditional dishes? Try these Sankranti Recipes for Rava Pongal and Kuthiraivali Pongal | Udalu Katte Pongali |Barnyard Millet Pongal.

Of course, no celebration in Andhra Pradesh is complete without Pulihora. Try one of these different versions:

No celebrations are ever complete without sweets or desserts, so here are a few you could make:

Sesame and peanuts are popular ingredients for Sankranti celebrations.

And how can one forget the one dish that is a must in all South India festival feasts; Garelu or Ulundu Vada. You could also use the Garelu to make Perugu Garelu.

Happy Sankranti All!

Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra

Bhogichi Bhaji, as the name suggests, is a dish made on Bhogi in Maharashtra. It is a mixed vegetable that celebrates the winter vegetables such as Paavta (Indian Lima Beans), Fresh Green Chana (Harbhara), Carrots, and more. In addition, Bhogichi Bhaji uses Peanut Powder and Sesame Powders which are warming in nature and are perfect for the season. It is to be savoured hot with Bajrichi Bhakri.

I looked at many recipes online and used this one here as the base.

What I love about this wonderful recipe is that it celebrates fresh produce much like Aviyal from Tamil Nadu, Undhiyu from Gujarat, Shukto from Bengal, and Pindi Miriyam from Andhra Pradesh.

  • This is a no-onion, no-garlic version of this famed recipe from Maharashtra.
  • Bhogi is the first day of Makara Sankranti, the 3- or 4-day festival marking the start of Uttaraayan, the 6-month auspicious period in the Hindu calendar.
  • In Andhra Pradesh, small children and babies are showered with a mix of Bhogi Pallu (a kind of ber), sugarcane, flowers, rice, and coins. It is supposed to be a blessing and brings good luck. 🙂

 

Bhogichi Bhaji from Maharashtra
Bhogichi Bhaji from Maharashtra

How to Make Bhogichi Bhaji

 

Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
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Print Recipe
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
Yum
Print Recipe
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Instructions
Soak the Peanuts
  1. Soak the peanuts in warm water for about 1 hour.
Making Bhogichi Bhaji
  1. Drain the water from the soaked peanuts. Set aside.
  2. In a kadai, over medium flame, heat the oil.
  3. Add the mustard seeds.
  4. When they splutter, add cumin seeds.
  5. Turn the heat down to low.
  6. Add the curry leaves, chilli powder, turmeric powder, and hing.
  7. Turn the heat up to medium.
  8. Add the peanuts, green chana, carrots, and drumsticks
  9. Stir-fry for 2 to 3 minutes.
  10. Add the potatoes and carrots.
  11. Stir-fry for 2 to 3 minutes.
  12. Add about 1/4 cup water.
  13. Cook covered till the vegetables are just al-dente.
  14. Add the Pavta beans and brinjal.
  15. Stir-fry till the beans and brinjal is cooked.
  16. Add the Goda Masala, salt, and a few tbsp of water.
  17. Mix well and cook covered for 3 to 5 minutes.
  18. Add the tamarind pulp and a little water, if required.
  19. Mix well and cook for 2 to 3 minutes.
  20. Turn off the heat.
  21. Add the grated jaggery, peanut powder and sesame powder.
  22. Mix well.
  23. Add the grated coconut and mix with a gentle hand.
  24. Garnish with freshly chopped coriander.
  25. Serve immediately with hot rotis or Bhakri.
Recipe Notes

This bhaji tastes absolutely great with some hot Bajrichi Bhakri and Butter.

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Bhogichi Bhaji for Makar Sankrant from Maharashtra
Bhogichi Bhaji for Makar Sankrant from Maharashtra

In Maharashtra, peanuts, sesame, and jaggery play a big role in Sankrant celebrations. Here is a recipe for Til Poli which celebrates all three ingredients.

Rava Pongal – Sankranti Special Recipe

Rava Pongal - Sankranti Special Recipe

Makara Sankranti is the harvest festival that is celebrated all over India under different names. It is typically a 4 day festival in my home state of Andhra Pradesh. One of the dishes that is made during this festival is Katte Pongali or Ven Pongal. This is a dish that uses moong dal (husked green gram) and rice spiced with cumin and pepper.

Today, I am making Rava Pongal, that is Pongal with Semolina instead of rice. The result is a much lighter dish but one which is just as tasty.

How to Make Rava Pongal

Rava Pongal - Sankranti Special Recipe
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Rava Pongal - Sankranti Special Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Rava Pongal is Katte Pongali or Ven Pongal made with Rava or Semolina instead of rice.
Course: Breakfast, Main
Cuisine: Andhra Pradesh, Indian, Tamil Nadu
Servings: 4
Author: Aruna
Ingredients
  • 1 Cup Rava
  • 2/3 Cup Moong Dal or Pesara Pappu
  • 1 tsp Cumin Seeds, Jeera, or Jeelakarra
  • 10 to 12 Peppercorns
  • 1 tsp Grated Ginger
  • 1 + 1 tbsp Ghee
  • 10 to 12 Cashew
  • 3 Cups Water
  • A Few Curry Leaves Optional
  • Salt to Taste
Instructions
The Preparations for Rava Pongal
  1. Over a medium flame, dry roast the Rava till it just starts to change colour.
  2. Spread in a plate to cool.
  3. Split the cashews and set aside.
  4. Crush the pepper corns a bit and set aside.
Cooking the Moong Dal
  1. Wash the moong dal.
  2. Pressure cook the dal in 2 cups of water for 3-4 whistles.
  3. Mash the dal.
  4. Set aside.
Method to Make Rava Pongal
  1. In a kadai, heat 1 tbsp ghee.
  2. Add the split cashews and fry till they start to change colour.
  3. Add the cumin seeds and wait till they change colour.
  4. Add the pepper, grated ginger and curry leaves.
  5. Stir-fry for a few seconds.
  6. Add the water and salt. The water should just taste salty; like tears as my mom used to say. 🙂
  7. Wait till the water starts to boil.
  8. Turn the heat to low.
  9. Add the roasted rava slowly.
  10. Mix well to ensure there are no lumps.
  11. Let the rava cook in water for about 2-3 minutes.
  12. Add the cooked moong dal.
  13. Mix well.
  14. Add more salt if required.
  15. Let the Rava Pongal cook over low flame till it is solid.
  16. Turn off the heat.
  17. Add 1 tbsp ghee and mix well.
  18. Serve hot with Coconut Chutney.
Recipe Notes

You could add a pinch of turmeric, if required.