From sweet Pongal to Til Gur ladoos, Makar Sankranti's festive foods highlight India’s cultural and culinary diversity. (Image by arrangement)
Makar Sankranti is a festival which is celebrated all over India with great excitement and fervour. A festival full of zest and zeal, it is observed according to solar cycles and is dedicated to the Sun God, Surya. While kite flying is associated with the festival, delectable delicacies both sweet and savoury are prepared and savoured as well.
Ode to Agriculture
Sankranti, or Makar Sankranti, is one of India’s most cherished harvest festivals—a time when food becomes more than just a meal. It is a celebration of the harvest, a symbol of seasonal prosperity, and a moment for communities to come together in gratitude and joy. Every region across India brings its own unique flavours to Sankranti, using local ingredients and traditions to craft dishes that reflect the country’s incredible cultural diversity. “Each dish tells a story, from the sweet Ellu Bella that symbolises harmony to the comforting flavours of Pongal, honouring the harvest season. In South India, Pongal takes the spotlight during Sankranti. Sakkarai Pongal, a sweet dish made with rice, jaggery, and ghee, and its savoury counterpart, Ven Pongal, are the stars of the feast. Payasam often makes its way onto the table as well, along with beloved regional treats like Holige and Medu Vada. These dishes, crafted from the freshest harvest, perfectly capture the joy and warmth of Sankranti celebrations,” says Dhanush Srinivas, Director, Nandhini Deluxe.
Seasonal Cues
Seasonal Cues
The incorporation of sesame seeds and jaggery is a key aspect of the celebrations. “Basically, sesame seeds and jaggery are great immunity boosters and provide heat and energy. In some states of India, rice is the star ingredient. Also, there is extensive use of winter vegetables and fruits in the food preparations during Sankranti,” says Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant. Another important ingredient that is used is peanuts which are rich in vitamins, and minerals and have nutrients and antioxidants, which provide immense energy to the body. It contains vitamin B complex, B6 & B9, Niacin, Riboflavin and Thiamin. The consumption of jaggery, especially during winter, provides heat and energy to the body and it is an ingredient that has vitamins, iron, and minerals in abundance apart from being a great immunity booster. Food plays a central role in Sankranti, symbolising prosperity, togetherness, and the celebration of harvest bounty. Gajar Halwa, Til Papdi, and Gujiya are classic Sankranti favourites that showcase the festival’s rich culinary traditions. Puran Poli holds special significance, representing warmth and abundance, integral to the spirit of Sankranti, says Souvick Mutsuddi, Executive Sous Chef at Andaz Delhi, by Hyatt.
Regional Variations
Regional Variations
Known by different names in different regions like Makar Sankranti, Pongal, Uttarayan, Lohri, Bihu, this harvest festival is a celebration of ingredients. The food prepared and shared during Makar Sankranti represents the bounty of the new harvest and is a way to thank nature for the abundant crops. Pongal is cooked in new pots in Tamil Nadu and allowed to boil over, symbolising prosperity and abundance. Different regions have their own unique culinary traditions for Makar Sankranti. For example, in Maharashtra, people prepare puran poli, while in Karnataka, yellu bella (a mix of sesame seeds, fried gram, jaggery, coconut, and peanuts) is made and distributed among family and friends. Ashish Verma, Executive Sous Chef, Woods at Sasan, says, “dishes like Matla Umbhariyu, sesame laddoos, chikkis, and undhiyu are prepared to honour the diversity and abundance of the winter harvest. Preparing and sharing these traditional dishes fosters a sense of togetherness among families and communities, passing down cultural heritage to future generations. For me, food during Sankranti reflects the hard work of farmers and the richness of our natural resources. Whether it’s the hearty flavors of Umbhariyu or the joy of sharing homemade sweets, food truly encapsulates the essence of life, love, and gratitude during this festival.”
Festive Therapy
Here are some must-try recipes to celebrate the festival.
Moongphali Aur Gur Ke Ladoo (Peanut & Jaggery Ladoo)
(Courtesy Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultant)
Ingredients
• Peanuts, dry roasted and deskinned 120 gm
• Jaggery, chopped / crushed 60 gm
• Green Cardamom Powder ½ tsp.
• Clarified butter / Peanut oil 1 tsp. to apply on the palms
Method
• With the help of a grinder, grind the peanuts into a fine powder. Do not overdo the grinding.
• Now add jaggery and green cardamom powder, grind until slightly warm but ensure that the peanuts do not ooze out its oil.
• Now transfer the mixture onto a plate.
• Divide into equal portions.
• Apply clarified butter / peanut oil onto your palms and roll into round balls (ladoos).
• Relish these ladoos this Makar Sankranti.
Ingredients
• Peanuts, dry roasted and deskinned 120 gm
• Jaggery, chopped / crushed 60 gm
• Green Cardamom Powder ½ tsp.
• Clarified butter / Peanut oil 1 tsp. to apply on the palms
Method
• With the help of a grinder, grind the peanuts into a fine powder. Do not overdo the grinding.
• Now add jaggery and green cardamom powder, grind until slightly warm but ensure that the peanuts do not ooze out its oil.
• Now transfer the mixture onto a plate.
• Divide into equal portions.
• Apply clarified butter / peanut oil onto your palms and roll into round balls (ladoos).
• Relish these ladoos this Makar Sankranti.
Matla Umbhariyu Recipe (Traditional Method)
(Courtesy Ashish Verma, Executive Sous Chef, Woods at Sasan)
(Courtesy Ashish Verma, Executive Sous Chef, Woods at Sasan)
Ingredients
• Purple Yam 300 gm (cubed)
• Sweet Potatoes 300 gm (cubed)
• Baby Potatoes 300 gm
• Brinjal 300 grams (large pieces)
• Surti Papdi 200 gm
• Fresh Tuvar (Pigeon Peas) 150 gm
• Green Garlic 2 tbsp (chopped)
• Ginger 1-inch piece (chopped)
• Garlic 6 cloves (crushed)
• Green Chilies 2 (slit)
• Coriander Leaves 2 tbsp
• Salt, Sugar, Jaggery, and Tamarind Pulp as required
•Spices Turmeric, Cumin, Coriander, Red Chili Powder, Garam Masala to taste
• Cow Dung Cakes (for slow cooking)
Method
• Prepare vegetables and masala paste with spices.
• Heat oil in a clay pot and temper with cumin, mustard, and ajwain seeds.
• Add aromatics and spice paste, followed by vegetables. Mix well.
• Add sweetness (jaggery, sugar) and tang (tamarind pulp).
• Cover and cook on a cow dung cake fire (or stovetop) for 1.5–2 hours.
• Garnish with coriander leaves and serve with puris or roti.
• Purple Yam 300 gm (cubed)
• Sweet Potatoes 300 gm (cubed)
• Baby Potatoes 300 gm
• Brinjal 300 grams (large pieces)
• Surti Papdi 200 gm
• Fresh Tuvar (Pigeon Peas) 150 gm
• Green Garlic 2 tbsp (chopped)
• Ginger 1-inch piece (chopped)
• Garlic 6 cloves (crushed)
• Green Chilies 2 (slit)
• Coriander Leaves 2 tbsp
• Salt, Sugar, Jaggery, and Tamarind Pulp as required
•Spices Turmeric, Cumin, Coriander, Red Chili Powder, Garam Masala to taste
• Cow Dung Cakes (for slow cooking)
Method
• Prepare vegetables and masala paste with spices.
• Heat oil in a clay pot and temper with cumin, mustard, and ajwain seeds.
• Add aromatics and spice paste, followed by vegetables. Mix well.
• Add sweetness (jaggery, sugar) and tang (tamarind pulp).
• Cover and cook on a cow dung cake fire (or stovetop) for 1.5–2 hours.
• Garnish with coriander leaves and serve with puris or roti.
Sankranti dishes
Sakkare Acchu/Akkara: These are traditional sugar figurines made in various shapes like animals, birds, and flowers. They are often exchanged along with Ellu-Bella.
Sweet Pongal (Chakkara Pongal): A sweet rice porridge made with rice, moong dal, jaggery, milk, and spices and is a popular offering to the Sun God.
Holige: A sweet flatbread filled with a mixture of jaggery, coconut, and cardamom.
Vade: These are savoury lentil fritters that are deep-fried and enjoyed with chutney or sambar.
Payasam: A sweet pudding made with milk, rice, and sugar. It is a popular dessert enjoyed during festivals and special occasions.
Til Gur (Sesame Seeds and Jaggery): A combination of sesame seeds and jaggery, often eaten together or used to make sweets like til ladoo. It's believed to bring warmth and good health.
Ariselu: These are sweet dumplings made from rice flour and jaggery. They are deep-fried to a golden brown and often shaped into small balls or rings.
Sakinalu: These are small, savoury snacks made from rice flour, spices, and sesame seeds. They are deep-fried and often shaped into small balls or rings.
Bellam Gavvalu: These are sweet balls made from a dough of rice flour, jaggery, and spices. They are deep-fried and often decorated with sesame seeds.
Kajjaya (aka Athirasam or Adhirasam), is a popular sweet dish in South India. The sweetness of jaggery combined with the subtle nutty flavour of rice flour creates a delightful taste.
Sakkare Acchu/Akkara: These are traditional sugar figurines made in various shapes like animals, birds, and flowers. They are often exchanged along with Ellu-Bella.
Sweet Pongal (Chakkara Pongal): A sweet rice porridge made with rice, moong dal, jaggery, milk, and spices and is a popular offering to the Sun God.
Holige: A sweet flatbread filled with a mixture of jaggery, coconut, and cardamom.
Vade: These are savoury lentil fritters that are deep-fried and enjoyed with chutney or sambar.
Payasam: A sweet pudding made with milk, rice, and sugar. It is a popular dessert enjoyed during festivals and special occasions.
Til Gur (Sesame Seeds and Jaggery): A combination of sesame seeds and jaggery, often eaten together or used to make sweets like til ladoo. It's believed to bring warmth and good health.
Ariselu: These are sweet dumplings made from rice flour and jaggery. They are deep-fried to a golden brown and often shaped into small balls or rings.
Sakinalu: These are small, savoury snacks made from rice flour, spices, and sesame seeds. They are deep-fried and often shaped into small balls or rings.
Bellam Gavvalu: These are sweet balls made from a dough of rice flour, jaggery, and spices. They are deep-fried and often decorated with sesame seeds.
Kajjaya (aka Athirasam or Adhirasam), is a popular sweet dish in South India. The sweetness of jaggery combined with the subtle nutty flavour of rice flour creates a delightful taste.
( Source : Deccan Chronicle )
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