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:
- Traditional Chintapandu Pulihora or Tamarind Rice
- Kovil Pulihora or Tamarind Rice as made in the Temple
- Nimmakaya Pulihora or Lemon Rice
- Gongura Pulihora
No celebrations are ever complete without sweets or desserts, so here are a few you could make:
- The ever popular Pal Payasam
- Moong Dal Kheer or Pesara Pappu Payasam
- Badam Payasam or Almond Kheer
- Saggu Biyyam Payasam or Sabudana Kheer
- Semiya Payasam
- Gasagasala Payasam or Khus Khus Kheer
- The Maharashtrian favourite Shrikhand
Sesame and peanuts are popular ingredients for Sankranti celebrations.
- Til Poli or Gul Poli
- Chimmili or Til ke Laddu
- Nuvvulu Annam, Ellu Sadam, or Tilwale Chawal
- Bhogichi Bhaji
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!
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