Makar Sankranti Recipes: Celebrating the Harvest Festival
Makar Sankranti is a vibrant harvest festival celebrated across India with great enthusiasm. This festival marks the transition of the Sun into the zodiac sign of Capricorn, symbolizing the end of winter and the beginning of longer days.
Sankranti special food plays a significant role in the celebrations, with a variety of Makar Sankranti food items prepared to mark the occasion. Let’s explore some traditional Sankranti food items that you can prepare to enhance your festive experience.
Festive Sweets for Sankranti
Tilgul Ladoo
Tilgul Ladoo is a quintessential Sankranti special food made from sesame seeds (til) and jaggery (gur). These laddoos are exchanged among friends and family as a symbol of goodwill. Including Tilgul Ladoo in your Makar Sankranti food menu is a must.
Puran Poli
Puran Poli is a sweet flatbread stuffed with a mixture of chana dal (split chickpeas) and jaggery. This dish is a staple in many Indian households during Makar Sankranti and is a perfect addition to your Sankranti food items. It is not only delicious but also nutritious.
Sakkarai Pongal
Sakkarai Pongal is a sweet rice dish made with rice, jaggery, and ghee, often garnished with nuts and raisins. This dish is particularly part of South Indian recipes as a Makar Sankranti food. It is an integral part of the festival and is enjoyed by all.
Savory Delights for Sankranti
Undhiyu
Undhiyu is a mixed vegetable dish that is a specialty of Gujarat and a popular Sankranti special food. Made with a variety of winter vegetables, spices, and fenugreek dumplings (muthiyas), Undhiyu is a flavorful and wholesome addition to your Sankranti food menu.
Bajra Khichdi
Bajra Khichdi is a nutritious dish made with pearl millet (bajra), lentils, and spices. This dish is commonly prepared during Makar Sankranti in many parts of India. Including Bajra Khichdi in your Makar Sankranti food items ensures a healthy and satisfying meal.
Makki Ki Roti and Sarson Ka Saag
Makki Ki Roti (cornmeal flatbread) and Sarson Ka Saag (mustard greens) is a classic combination enjoyed in Punjab during Makar Sankranti. This hearty meal is a favorite Sankranti food and is known for its rich flavors and nutritional benefits.
Enhancing Your Sankranti Feast
To make your Makar Sankranti feast even more delightful, consider adding related dishes that complement these Sankranti food items. Adding Indian snacks like samosas and pakoras can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts recipes such as gulab jamun and jalebi.
Incorporating healthy recipes like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like dal makhani or biryani can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular Sankranti special food items?
A: Some popular Sankranti special food items include Tilgul Ladoo, Puran Poli, Sakkarai Pongal, Undhiyu, Bajra Khichdi, and Makki Ki Roti with Sarson Ka Saag.
Q: How can I make traditional Makar Sankranti food at home?
A: To make traditional Makar Sankranti food at home, try recipes like Tilgul Ladoo, Puran Poli, and Sakkarai Pongal. These recipes are simple to prepare and capture the essence of the festival.
Q: What are some Sankranti food ideas for a party?
A: Some Sankranti food ideas for easy party foodsinclude Undhiyu, Bajra Khichdi, Makki Ki Roti with Sarson Ka Saag, and Sakkarai Pongal. These dishes are flavorful and perfect for celebrations and gatherings.
Q: Can I prepare Sankranti food in advance?
A: Yes, many Sankranti food items can be prepared in advance and stored. Sweets like Tilgul Ladoo and Puran Poli can be made ahead of time, while dishes like Undhiyu and Bajra Khichdi can be prepped and refrigerated.
Q: What are some healthy options for Sankranti food?
A: Some healthy options for Sankranti food include roasted nuts, fruit chaat, and steamed dishes like Bajra Khichdi.
Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar. You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti and also like a regular sweet snack munchies.
1cup jaggery or gur broken in small pieces, available at Indian grocery store
3tablespoons clarified butter, ghee
1/2teaspoon crushed cardamom
1/2cup water
Instructions
Grease a plate and set aside.
In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
In the same frying pan heat the water and add the jaggery.
Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
1/4cup split moong dal (washed) available at Indian grocery store
3 cups of water
1tablespoon oil
1-1/2 teaspoons salt
1 cup yogurt (curd or dahi)
1/4 cup shredded cucumber (kheera)
1/4cup shredded carrots (gajar)
1 tablespoon finely chopped ginger (adrak)
For Seasoning
2tablespoons oil
1/2teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
2 whole red peppers
1tablespoon finely chopped green pepper, adjust to taste
8-10 curry leaves available at Indian grocery store, optional
2tablespoons chopped cilantro (hara dhania)
Instructions
Wash rice and moong dal changing water several times until the water appears clear.
Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
Curd rice, also known as yogurt rice, is a popular gluten free South Indian dish made by mixing cooked rice with yogurt (curd). It is typically served as a main dish or as part of a meal, especially during hot summers, as it is cool and soothing to the palate. To prepare curd rice is quick & easy , cooked rice is mixed with fresh yogurt and seasoned with ingredients such as mustard seeds, curry leaves, green chilies, ginger, and sometimes grated vegetables like carrots or cucumber. Curd rice is known for its creamy texture, tangy flavor from the yogurt, and refreshing taste, making it a comforting and satisfying dish.
Preparing Curd Rice: Soaking and Draining the Rice
To begin the recipe curd rice, start by ensuring the rice is clean and ready for cooking. Wash the rice thoroughly and then soak it in about 3 cups of water for at least 15 minutes. This soaking process helps to soften the rice grains, ensuring a creamy texture once cooked. After soaking, drain the water and set the rice aside, ready to be transformed into a delightful dish of curd rice.
Tempering and Stir-Frying: Infusing Flavor into Curd Rice
In a saucepan heated over medium heat, add oil and mustard seeds. Allow the mustard seeds to crackle, releasing their aromatic essence into the oil. Once the seeds crackle, add peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the curd rice, enhancing its overall taste and texture.
Cooking the Rice Mixture: Blending Ingredients for Curd Rice
To create the base for your curd rice, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Cook the mixture until the tomatoes are tender, which typically takes about 2 minutes. These flavorful ingredients infuse the rice with deliciousness, setting the stage for a delectable dish of curd rice.
Simmering and Finalizing: Perfecting the Curd Rice
Once the tomato mixture is cooked, add the soaked and drained rice along with 2 cups of water to the saucepan. Mix everything well and bring it to a boil. Then, lower the heat to low, cover the pan, and let the rice cook for about 18-20 minutes, or until the rice is soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, stirring them in gently. Cover the pan once again and let it cook for an additional 2 minutes to ensure all the flavors meld together perfectly.
Serving Curd Rice: Enjoying the Creamy Delight
Once the curd rice is cooked to perfection, it’s time to serve and savor this creamy delight. Serve the curd rice either on its own or accompanied by yogurt for a refreshing and satisfying meal. Whether enjoyed as a main dish or a side, curd rice is sure to delight your taste buds with its creamy texture and flavorful ingredients.
Peel and wash laucki (bottle gourd). Cut into half-inch cubes.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds. Add ginger, turmeric, and chili powder and stir for a few seconds.
Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.
Notes
Serving suggestionServe with roti (whole wheat flat bread), paratha (flat bread), or plain rice.VariationsMango powder can be replaced with lemon juice.Add two tablespoons dry fenugreek leaves or two tablespoons of fresh chopped fenugreek leaves when adding the bottle gourd.
Lauki Chana Dal, also known as bottle gourd with split chickpeas, is a nutritious gluten free and flavorful dish that is popular in Indian cuisine. This wholesome recipe combines tender bottle gourd (lauki) with protein-rich split chickpeas (chana dal) to create a comforting and satisfying dish. In this Lauki Chana Dal recipe, we’ll show you how to make this delicious sabzi (vegetable dish) step by step, so you can enjoy its goodness at home.
Step 1: Preparing the Ingredients:
To start, gather all the necessary ingredients for making Lauki Chana Dal. Rinse the chana dal under cold water and soak it for a few hours or overnight to soften. Meanwhile, peel the bottle gourd and chop it into small cubes. Finely chopped tomatoes, green chilies, garlic, and ginger. Having all the ingredients prepped and ready will make the cooking process smoother.
Step 2: Cooking the Chana Dal:
In a pressure cooker or a pot, add the soaked chana dal along with water, turmeric, and salt. Pressure cook or simmer until the dal is soft and cooked through. Cooking the dal separately ensures that it’s tender and retains its shape when combined with the other ingredients later. Once the dal is cooked, set it aside while we prepare the rest of the dish.
Step 3: Tempering the Spices:
In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Next, add ginger, followed by chopped green chilies. Sauté until the raw aroma of the spices disappears and the mixture becomes fragrant.
Step 4: Adding the Bottle Gourd:
Once the spices are tempered, add the chopped bottle gourd to the pan. Stir well to coat the gourd pieces with the aromatic spices. Cook the bottle gourd for a few minutes until it starts to soften slightly. The gentle cooking process allows the flavors to meld together, resulting in a delicious and well-balanced dish.
Step 5: Combining with Chana Dal:
Now, add the cooked chana dal to the pan with the bottle gourd and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to mingle and the bottle gourd to cook through completely. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.
Step 6: Finishing Touches:
Once the Lauki Chana Dal is cooked to perfection, garnish it with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dish to enhance its flavor. Serve the Lauki Chana Dal hot with steamed rice or roti for a wholesome and satisfying meal.
Tips for Making Perfect Lauki Chana Dal:
Soak Chana Dal: Soaking the chana dal beforehand helps reduce cooking time and ensures that it cooks evenly.
Don’t Overcook Bottle Gourd: Be careful not to overcook the bottle gourd, as it can become mushy. Cook until it’s tender but still retains its shape.
Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of green chilies or adding red chili powder.
Variations of Lauki Chana Dal:
Lauki Chana Dal Curry: Add coconut milk or tomato puree to create a creamy curry version of the dish.
Spicy Lauki Chana Dal: Increase the amount of green chilies or add dried red chili flakes for extra heat.
Lauki Chana Dal Soup: Blend the cooked ingredients with some vegetable broth to create a hearty and nutritious soup.
Benefits of Including Lauki Chana Dal in Your Diet
Rich in Protein: Chana dal is an excellent source of plant-based protein, making Lauki Chana Dal a nutritious option for vegetarians and vegans.
High in Fiber: Both chana dal and bottle gourd are rich in fiber, which aids digestion and helps keep you feeling full and satisfied.
Loaded with Vitamins and Minerals: Lauki Chana Dal is packed with essential nutrients such as vitamin C, vitamin B6, iron, and potassium, contributing to overall health and well-being.
Frequently Asked Questions (FAQs) about Lauki Chana Dal:
Q: Can I use other lentils instead of chana dal?
A: Yes, you can use other lentils such as masoor dal or moong dal if you prefer. Keep in mind that cooking times may vary.
Q: Can I make Lauki Chana Dal ahead of time?
A: Yes, Lauki Chana Dal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Q: Is Lauki Chana Dal gluten-free?
A: Yes, Lauki Chana Dal is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious Indian vegetable recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes featuring seasonal vegetables, lentils, and spices to add variety and flavor to your meals.
Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.
Dry grind the walnuts, cashews and almonds in a food processor.
Dry roast the groundnuts in a frying pan on low medium heat.
Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
Turn off the heat and stir in the cardamom powder.
Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
Wait a few minutes until burfi is set but still soft.
Then cut the burfi into any shape you like (such as square, diamond, triangle).
Garnish each piece of burfi with sliced almonds while the burfi is still soft.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Besan ladoos are rich, sweet dessert–snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate during festive seasons like Navratri, Diwali, Holi.
Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
Put ladoos back on the plate with the pistachio side facing the top.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron. Its a nice dessert that is very popular in North India. Recipe serves 4 to 6
Wash rice, changing water until the water appears clear.
Melt the butter in a frying pan on medium heat.
Add the rice and stir-fry for 2 minutes.
Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
Add the sugar, saffron, cardamom, almonds and pistachios and let simmer for a few more minutes.
Turn off the heat.
As kheer cools of will become thicker in texture.
Kheer can be served chilled or warm.
Notes
Variation
Saffron, almonds and pistachios are optional in this recipe.
Instead of rice, make the kheer using only almonds and pistachios and flavor with cardamom and saffron.
Rice can be replaced with Vermicelli.
Tips
If you will be serving chilled add 1 teaspoon of extra sugar.
Sooji Halwa is a very popular sweet dessert all over India specially in North India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.
Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
Melt the ghee in a frying pan on medium heat. Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter. Turn down the heat to medium low and let it cook for about 2-3 minutes.
Garnish with almonds.
Notes
NotesSooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.Serving suggestionServe hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.For breakfast serve with paratha, aloo puriVariationsInstead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.
Sooji Halwa, a classic in the realm of traditional desserts, holds enduring popularity. Renowned for its deliciousness, this treat serves as a warm and inviting indulgence for guests. The result is an exotic Halwa creation that transcends expectations, promising a delightful experience beyond your imagination.
Embark on a culinary journey through the rich flavors and aromatic spices of India with the creation of sooji halwa, a classic dessert beloved for its sweet simplicity and indulgent texture. Each step in the process—from mixing the sooji with milk to infusing the syrup with fragrant cardamom and saffron—unveils a symphony of flavors and textures, resulting in a delectable treat that delights the senses and warms the heart. Let’s explore the art of making sooji halwa in seven meticulous steps, each one essential in achieving the perfect balance of sweetness and spice.
Step 1: Mixing Sooji and Milk
In the initial step of preparing sooji halwa, take a bowl and combine the sooji (semolina) with milk, creating a cohesive mixture that forms the foundation for the dessert. Allow this blend to sit undisturbed for about five minutes, allowing the sooji to absorb the milk and soften, readying itself for the culinary journey ahead.
Step 2: Breaking Up Lumps
After the brief soaking period, the sooji and milk combination will naturally form lumps as it absorbs the liquid. Utilize a fork to gently break up these lumps, ensuring a smooth and uniform texture for the sooji halwa. This meticulous step guarantees a velvety consistency in the final preparation, an essential characteristic of a well-executed halwa sooji recipe.
Step 3: Infusing Flavors in Syrup
In parallel to preparing the sooji, initiate the syrup preparation by combining sugar, cardamom powder, and saffron in boiling water. Thoroughly mix these elements to create a fragrant and flavorful syrup that will serve as the backbone of the sooji halwa. Set this aromatic infusion aside, preserving its essence to later elevate the taste of the final dish.
Step 4: Ghee-infused Sooji
Moving to the stovetop, heat clarified butter (ghee) in a frying pan over medium heat until warm. Turn off the heat and introduce the sooji into the warm ghee, blending them together with gentle pressure from a spatula. This marks a crucial stage in the halwa sooji recipe, setting the tone for the subsequent roasting process that will impart a rich, nutty flavor to the dessert.
Step 5: Golden Brown Roasting
With the heat adjusted to medium-low, resume cooking and roast the sooji in the ghee until it reaches a golden brown color, stirring continuously to prevent burning. This meticulous roasting process takes approximately 5 to 8 minutes, resulting in a visually appealing hue and a delightful sweet aroma that fills the kitchen. Achieving the perfect golden brown color is pivotal in achieving the desired texture and flavor profile in the sooji halwa.
Step 6: Syrup Infusion and Cooking
Gradually introduce the prepared syrup to the roasted sooji, taking caution as the addition may cause splattering. Allow the mixture to cook for about 4 minutes, enabling the sooji to absorb the infused flavors and achieve a luscious consistency. It is essential to maintain a slightly softer consistency in the halwa than the desired final texture, as the sooji will continue to absorb moisture while cooling, resulting in the perfect balance of moisture and sweetness.
Step 7: Garnishing and Serving
To complete the sooji halwa recipe, garnish the preparation with pistachios, adding a visual and textural element that enhances the overall appeal of the dish. Serve the halwa warm for the best taste, presenting a delightful and aromatic dessert that captures the essence of this classic Indian sweet. With its rich flavors and indulgent texture, sooji halwa is sure to become a beloved favorite for special occasions and everyday indulgences alike. So, gather your ingredients, ignite the flames of your creativity, and embark on a flavorful journey through the enchanting world of sooji halwa.
