Makar Sankranti, a vibrant harvest festival celebrated across India, is a time of thanksgiving, joy and indulging in traditional delicacies. This year, the festival will be celebrated with great enthusiasm on Tuesday, January 14. Known for its symbolic use of ingredients such as sesame seeds, jade and grains, the festival symbolizes warmth, wealth and prosperity. To make your celebration special, here are some traditional recipes to enjoy on this day. (Also read: Makar Sankranti 2025: When is Makar Sankranti? Know the correct date and shubh muhurat )
1. Dal Khichdi Govt
(Recipe by Chef Tarla Dalal)
Ingredients:
½ cup split urad dal
1 cup of short grain rice
3 glasses of water
10-12 young potatoes
½ cup of peeled fresh peas
3-4 tablespoons of ghee
¼ tsp
1 hour L. caraway seeds
3-4 whole red chili peppers
1 cinnamon stick
4-5 cloves
2 black cardamoms
3 green chilies
2 ginger
Salt to taste
Toppings: ghee, papad, pickles, yogurt, chutney.
Method:
1. Wash the rice and dal and soak for a few minutes.
2. Wash the baby potatoes well and cut them in half.
3. Grind the green chilies and ginger in a mortar.
4. Heat the ghee in a pressure cooker. Add a dash and then the whole spices and allow to splutter.
5. Add chopped ginger and chili pepper. Fry until fragrant. Add potatoes and peas and mix well. Fry for a few minutes.
6. Add drained dal and rice, turmeric powder, 3 cups of water and salt to taste and pressure cook for 2 whistles. Let the pressure ease. Open the pressure cooker, whisk well and serve with a side dish.
2. To God Laddu
(Recipe by Chef Sanjot Khir)
Ingredients:
1 cup + 2 tablespoons (170 grams) of white sesame seeds
1/4 cup peanuts
3/4 cup (150 grams) of jade
1/2 teaspoon green cardamom powder
1/2 tbsp ghee
Ghee as needed (to coat hands)
method:
1. Put a pan on high heat and heat it well, then reduce the heat and add the white sesame seeds. Fry them on low heat, stirring continuously, until they turn golden.
2. When the white sesame seeds are golden, transfer them to a bowl and remove two tablespoons of extra sesame seeds, we will add them to the mixture later in the recipe, let the sesame seeds cool completely.
3. Next, heat the same pan and once it’s hot, lower the heat and add the peanuts and fry them on low heat until they turn a light golden brown.
4. When the peanuts turn a light golden brown, transfer them to a bowl and cool completely, then transfer them to a clean cloth and grind them with a rolling pin, only coarsely grind them, you can also do this with a knife.
5. Next, transfer the cooled white sesame seeds into a mixer jar along with the jade, green cardamom powder and ghee, pulse all the ingredients into a semi-coarse mixture, make sure you don’t keep the meat grinder on or the mixture will turn out pasty.
6. Transfer the chopped mixture to a large plate and add the chopped peanuts and reserved sesame seeds.
7. Mix well with your hands to incorporate the peanuts and sesame seeds.
8. Next, grease your hands with ghee, take a small portion of the mixture and shape it into a round shape. Form the rest of the mixture in the same way.
9. Your quick and easy soft laddus are ready.
3. Peanut Laddo
(Recipe by Chef Tarla Dalal)
Ingredients:
2 cups crushed jade (gur)
2 cups roasted peanut halves
method:
1. To make the peanut chikkis, heat an aluminum kadai over high heat.
2. Add the jade, mix well and cook over high heat for 2 minutes, stirring constantly.
3. Reduce the heat and continue stirring continuously for 3 minutes until it foams and changes color.
4. Turn off the heat and continue to stir for a few more seconds. Add the roasted peanuts and mix very well.
5. Put it on a greased platform, mixing upside down with a flat ladle.
6. Wet the mixture with greased hands and roll it out with an oiled rolling pin to 275mm. (11”) circle diameter.
7. While riding, make sure that it does not stick to the platform. If it sticks, loosen it with a flat ladle and roll it out again.
8. Immediately cut into equal squares with a sharp knife. Cool completely.
9. Break the peanut chiki into pieces and store in an airtight container in a cool, dry place.
