Makar Sankranti Recipes | Recipes for Makar Sakranti

Makar Sankranti Recipes:
Makar Sankranti Recipes
Recipes for Makar Sakranti
Makar Sankranti is one of the harvest festivals in India and it is celebrated every year with the performance of various rituals. The festival takes place in Makar Sankranti throughout India. Makar Sankranti follows the movement of the sun and the lunar calendar. As the Sun moves from the Dakhsinayana Uttarayana is the Tropic of Cancer and the Tropic of Capricorn, it marks the beginning of Makar Sankranti. The movement takes place during the month of Pausha or mid January. No festival in India is complete with food and therefore Makar Sankranti is no exception to this fact. It is one of the most anticipated festivals in Bengal in terms of preparing exquisite dishes, which are not usually prepared during other periods of the year. Freshly harvested rice, palm sugar is found to be some of the main ingredients in the preparation Makar Sankranti recipes. Makar Sankranti recipes include several different types of sweet dishes, such as, "Pithey and Payesh" dishes types til (sesame) and different from 'Kichri. " This is one reason why the "Makar Sankranti is also known as' Til Sankranti" or "Kichri Sankranti". Some of the most famous dishes Makar Sankranti. They are

Patisapta (Pancakes stuffed with coconut)
Gokul pithe
Here is the preparation of these lip-smacking delicacies to help you get the exquisite taste of these recipes Makar Sankranti.

50 grams Soaked Dal masur
200 grams soaked rice
50 grams Moong dal Soaked
flakes gratedGarlic
4 large onions
1 Ginger chopped
2 teaspoon of red chili powder
2 teaspoon Garam masala
2 teaspoon of turmeric powder
2 potatoes
Green peppers
Oil for frying

Peel the potatoes and cut them into pieces, chop onion and green chilly. Put oil in a pan and sauté the onion until browned. Grated ginger and garlic green chilly are added and fried for a few minutes. Put the garam masala and cook for 3 minutes. Pour in warm water and put the dal moong. Put the rice and dal musur after some time. Then put in the potatoes and salt to taste. Cook over medium heat until all ingredients are thoroughly cooked. Serve hot.


200 grams of flour
200 grams ghee
100 grams of freshly grated coconut for filling
200ml milk
100 grams of khoya kheer
Kishmish and raisins
Ghee for frying

Combine milk and flour in a bowl, mix well and keep aside for a while. Whisk coconut kheer khoya and sugar in a bowl. And cook over low heat. When the mixture becomes soft and wet, remove and let cool. Heat a frying pan with a depth of about six inches, grease evenly throughout with little ghee. Place dough coconut, sugar and kheer on it and rotate evenly and cover the bottom of the pan with the dough. Give a moment to adjust and cook until it turns brown. Put some coconut filling with a teaspoon in the pancake and spread evenly and roll the crepe from one end to the other. Take them from the pan. It is good to have both hot and cold patisapta.

Gokul pitheIngredients
200 grams of coconut (grated)
2-1/2 cup Jaggery or sugar palm tree
150 grams of flour
5-6 cups water
Baking soda 1/8 tsp
450 grams Khoya kheer
40 grams Ghee

PreparationTake 4 cups of water and mix it with 2 cups of sugar in a bowl with a rounded bottom. Put it on a low heat until it turns into a homogeneous mixture. Thus, the sugar syrup is ready. Let it cool. Prepare the filling by frying the grated coconut, sugar and khoya kheer medium heat. Stir the mixture continuously, so that it does not cling to the base of the container. Turn off the heat. Take the mixture on your palm and flatten. Then make the dough by mixing water, flour, ghee and little sodium bi carbonate. Put the ghee in the pan and heat. Put the dough in the pan, add the mixture into the dough flat. Fry until the paste turns dark brown. The pithe Gokul is prepared and remove the pulp from the flame. Remove the extra oil by putting it on paper, then put the pithes in sugar syrup.


1 cup whole wheat flour (atta ka Gehun)
1 tablespoon fennel seeds (saunf)
¼ cup beaten curd
½ cup of sugar
½ cup of milk
crushed peppercorns
ghee for frying
2 teaspoons chopped pistachios to finish

Mix all ingredients in a bowl and totaling 1 ½ cup of hot water. Make the batter and keep aside for about 45 minutes. Take ghee in a shallow pan. Take a teaspoon full of dough, put it in the ghee and cook on medium heat. Fry until golden brown. The malpuas are delicious hot ready.Remove excess oil with a paper towel. Garnish with pistachios and serve them hot.


200 grams of rice
1/2 teaspoon ground cardamom
1/4 teaspoon of nutmeg powder
200 grams jaggery flexible
2 tablespoons chopped pistachios
1/2 teaspoon ground cardamom
2 liters of milk
6 strands of kesar
2 tbsp chopped almonds

Wash the rice and let it dry. It is best to put the milk over medium heat and boil for 15 minutes. Then put the rice in the milk and bring to a boil until milk is thickened to a certain extent. Put the nutmeg powder, cardamom and kesar in milk. Then it is time to add the jaggery and mix the milk until the palm sugar melts and mixture evenly in it. Remove it from fire and garnish with chopped almonds and pistas. The payesh will be then ready to be served.

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