Makar Sankranti is one of the most vibrant festivals in India, celebrated with different names across the country: Pongal in Tamil Nadu, Uttarayan in Gujarat, Lohri in Punjab, and Magh Bihu in Assam. It marks the transition of the sun into the zodiac sign of Capricorn (Makar) and the beginning of the Uttarayan period, when the days start to grow longer. It is a slow yet cheerful transition, a time when families come together to celebrate the harvest season and the onset of warmer days.
What makes Makar Sankranti so special?
Makar Sankranti also narrates stories of historical and mythological significance, symbolizing a fresh start and the triumph of light over darkness. Across India—particularly in states like Gujarat, Maharashtra, Rajasthan, Punjab, and Tamil Nadu—the festival is celebrated with great enthusiasm, spreading joy, warmth, and festive cheer to millions of hearts. In states like Gujarat and Maharashtra, kite flying is a key tradition, adding to the vibrant celebrations and symbolizing the festive spirit in the skies.
The food that we make on Makar Sankranti has some special meanings associated with it – sesame for giving us warmth, jaggery as it represents sweetness and happiness, and harvest grains as they signify happiness and prosperity. As ‘kites’ fill up the sky and kitchen with ‘mouthwatering dishes’, Makar Sankranti becomes a day for celebrating tradition and food.
And as we mark the arrival of Uttarayan 2025, we should celebrate our special day with healthy and traditional recipes made with pure and natural ingredients like A2 Gir Cow Ghee, natural sweeteners, and organic grains. The five healthy dishes that have been made with pure and natural ingredients are given below.
Why We Eat Certain Foods: The Symbolism Behind Til, Organic Bajra, and Jaggery
Consuming til (sesame seeds) and jaggery (gud) during Makar Sankranti is an ancient tradition, not only for their cultural significance but also for their health benefits during winter. Both ingredients help reduce the effects of cold weather on the body. Til is rich in calcium, iron, and healthy fats, while jaggery aids in digestion and helps purify the blood. Together, they form a wholesome combination that acts as a natural energy booster, making them an ideal festive treat.
In many parts of India, it is customary to exchange tilgul with friends and family, along with the phrase “Tilgul ghya, god god bola,” which translates to “Eat sesame and jaggery, and speak sweetly.” This gesture symbolizes the importance of positivity, harmony, and sweet relationships for the year ahead.
1. Sakkarai Pongal (Sweet Rice Pudding)
Ingredients:
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Organic Basmati Rice – ½ cup
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Organic Moong Dal – ¼ cup
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Organic Jaggery Powder – ½ cup
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A2 Gir Cow Ghee – 2 tbsp
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Himalayan Pink Salt – a pinch
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Cardamom Powder – ¼ tsp
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Cashews – 1 tbsp (chopped)
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Raisins – 1 tbsp
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Optional: Kashmir Saffron strands or Forest Honey drizzle
Step-by-Step Method:
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Roast Moong Dal: Dry roast moong dal on a low flame until it turns slightly golden and aromatic. This adds a lovely depth of flavor to the Pongal.
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Cook Rice & Dal: Wash both the rice and roasted moong dal. Pressure cook them together with 2 cups of water and a pinch of salt. Cook for about 3-4 whistles, or until soft and mushy.
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Prepare Jaggery Caramel: In a pan, melt the organic jaggery powder with 1/4 cup of water. Stir until it melts completely and becomes smooth. Strain the jaggery syrup to remove any impurities.
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Combine: Add the jaggery syrup to the cooked rice-dal mixture. Stir well and cook on a low flame for 5-7 minutes, allowing the flavors to melt together.
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Add Milk & Spices: Add the 1/4 cup of milk, cardamom powder, and Kashmir saffron strands (if using). Mix well and simmer for another 2-3 minutes until everything is well combined.
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Garnish: Heat ghee in a small pan. Fry the cashews and raisins until golden brown, then pour them over the Pongal for added texture and richness.
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Serve: Serve hot, optionally drizzling some forest honey over the Pongal for a natural sweetness.
2. Undhiyu (Mixed Vegetable Stew)
Ingredients:
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Sweet potato – 1 cup diced
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Potato – 1 cup diced
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Eggplant – 1 cup diced
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Broad Beans/Surti papdi – ½ cup
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Frozen/ Fresh peas – ½ cup
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Drumstick – ¼ cup
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Fenugreek leaves – ½ cup
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Organic Groundnut Oil – 2 tbsp
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Himalayan Pink Salt – to taste
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Spices: Selam Turmeric Powder, chili powder, coriander powder, garam masala
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Fresh coriander – garnish
For Methi Muthia:
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Fenugreek leaves – ½ cup
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Organic Besan Flour – ½ cup
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Spices: cumin, ajwain, ginger paste, turmeric
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A2 Gir Cow Ghee – 1 tbsp
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Prepare Methi Muthia: Mix fenugreek leaves, Besan ka Atta, and spices with a little water. Shape into small dumplings and fry in A2 Gir Cow Ghee until golden.
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Cook Base: Heat Organic Groundnut Oil in a large pot. Add cumin seeds, followed by onions and tomatoes. Sauté until soft and aromatic.
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Add Vegetables & Spices: Add sweet potato, potato, eggplant, surti papdi, peas, drumstick, fenugreek leaves, and all spices. Mix well.
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Simmer: Pour in 1 cup of water, cover, and cook for 15–20 minutes until the vegetables turn tender.
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Add Muthia: Gently add the fried methi muthia and simmer for another 5 minutes so they absorb flavour.
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Serve: Garnish with fresh coriander and serve hot with rotis.
3. Puran Poli (Sweet Stuffed Flatbread)
Ingredients:
For Filling:
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Organic Chana Dal – 1 cup
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Organic Jaggery Powder – ¾ cup
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Cardamom Powder – ¼ tsp
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A2 Gir Cow Ghee – 1 tbsp
For Dough:
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Organic Lokwan Wheat Flour – 1 cup
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All-purpose flour – ¼ cup
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A2 Gir Cow Ghee – 1 tbsp
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Himalayan Pink Salt – a pinch
Step-by-Step Method:
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Cook the Dal: Wash the chana dal thoroughly and cook until soft. Drain any excess water and mash the dal well until smooth. Set aside to cool.
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Prepare the Filling: Heat A2 Gir Cow Ghee in a pan. Add the mashed dal along with organic jaggery powder and cardamom powder. Stir continuously and cook until the mixture thickens and becomes dry. Let the filling cool completely.
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Make the Dough: In a mixing bowl, combine Lokwan Gehu ka Atta, all-purpose flour, ghee, and a pinch of salt. Gradually add water and knead the ingredients into a soft, smooth dough. Cover and let it rest for about 15 minutes to allow the dough to relax.
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Stuff & Roll: Divide the dough into small, equal-sized balls. Flatten each ball into a disc, add a generous amount of the cooled dal filling in the center, and seal the edges to form a pouch. Gently roll the stuffed dough into a smooth, even disc.
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Cook: Heat a tawa and cook each Puran poli on both sides, applying a little ghee for extra richness, until golden brown and crispy.
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Serve: Serve hot with extra ghee on the side for added indulgence.
4. Pithe/Pitha (Bengali Sweet Dumplings)
Ingredients:
For Dough:
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Organic Rice Flour – 1 cup
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Water – as needed
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Himalayan Pink Salt – a pinch
For Filling:
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Grated Coconut – 1 cup
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Organic Jaggery Powder – ½ cup
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Cardamom Powder – ½ tsp
For Frying:
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A2 Gir Cow Ghee – as needed
Step-by-Step Method:
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Prepare Filling: Melt Organic Jaggery Powder in a pan, add grated coconut, and cook until the mixture thickens. Stir in cardamom powder and let it cool.
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Make Dough: Mix rice flour, a pinch of salt, and enough water to form a smooth, pliable dough.
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Shape Dumplings: Roll small discs, place a spoonful of filling in the center, fold, and seal the edges firmly.
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Cook: Steam for 10–15 minutes for soft pithe, or fry in A2 Gir Cow Ghee until golden for a richer version.
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Serve: Warm as a festive dessert.
5. Makara Chaula (Odisha Sweet Rice)
Ingredients:
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Organic Basmati Rice – 1 cup
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Organic Jaggery Powder – ½ cup
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Grated Coconut – ½ cup
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Banana – 1 (optional)
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Cardamom Powder – a pinch
Step-by-Step Method:
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Cook Rice: Wash and cook rice until soft. Cool to room temperature.
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Mix Ingredients: In a bowl, combine the cooled rice with Organic Jaggery Powder, grated coconut, banana slices (optional), and cardamom powder. Mix gently.
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Serve: Fresh, as a sweet offering or festive dish.
While these traditional recipes are celebrated across different cultures, bajra and til (Sesame) hold a special place in Gujarati cuisine, especially during Uttarayan. Bajra flour, made from nutrient-rich pearl millet, is naturally gluten-free and packed with fiber, protein, and essential minerals. Known for promoting digestion, boosting energy, and keeping the body warm in winter, bajra flour’s benefits make it an ideal choice for festive dishes. Here are two of the most cherished bajra and Sesame-based recipes to celebrate Uttarayan.
Bajra Khichdi (Pearl Millet Khichdi)
Ingredients:
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Organic Bajra Millet (crushed) – 1 cup
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Organic Moong dal – ½ cup
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Vegetables (carrot, peas, beans) – 1 cup
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A2 Gir Cow Ghee – 1 tbsp
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Cumin, turmeric, ginger, green chili
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Himalayan Pink Salt – to taste
Step-by-Step Method
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Soak Bajra: Rinse 1 cup crushed bajra and soak it for 4–5 hours.
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Prep Ingredients: Rinse ½ cup moong dal. Chop 1 cup mixed vegetables like carrots, peas, and beans. Keep ginger and green chili ready.
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Temper in Ghee: Heat 1 tbsp A2 Gir Cow Ghee in a pressure cooker. Add cumin seeds, ginger, and green chili. Sauté for a few seconds.
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Add Vegetables: Add the chopped vegetables and cook for 2–3 minutes.
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Combine Grains & Spices: Add soaked bajra (drained), moong dal, Selam Haldi Powder, and Himalayan Pink Salt. Mix everything well.
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Pressure Cook: Pour in 3 cups of water. Close the lid and cook for 4–5 whistles until soft and well combined.
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Finish & Serve: After pressure releases, give it a light mix. Serve hot with an extra drizzle of A2 Gir Cow Ghee.
Bajra Churma Laddoo
Ingredients:
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Organic Bajra flour – 1 cup
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Organic Sharbati Wheat Flour – 2 tbsp (helps bind)
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Organic Jaggery Powder – ¾ cup
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A2 Gir Cow Ghee – 4 tbsp
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Cardamom powder – ½ tsp
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Warm milk – 2–3 tbsp (optional, only if needed for binding)
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Nuts (optional) – chopped almonds/cashews
Step-by-Step Method:
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Prepare the Dough: Mix bajra flour and Organic Sharbati Wheat Flour. Add 1 tbsp ghee and a little warm water to knead a tight dough.
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Cook the Dough: Shape the dough into thick rotis. Cook on a tawa on low flame until they turn crisp and fully cooked.
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Make the Churma: Break the cooked rotis into pieces and grind them into a coarse mixture. Transfer to a bowl.
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Add Flavors: Add cardamom powder and finely chopped nuts (optional) to the churma.
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Add Jaggery: Melt Organic Jaggery Powder in 1–2 tbsp water on low flame until dissolved. Add this warm jaggery syrup to the churma mixture.
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Add Ghee: Pour 2–3 tbsp melted A2 Gir Cow Ghee over the mixture. Mix well until everything binds together.
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Shape Laddu: While warm, take portions and roll them into laddus. Add a little warm milk only if needed for smooth binding.
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Set & Serve: Let the laddus rest for 10–15 minutes to firm up. Serve warm or store in an airtight box.
Conclusion
Makar Sankranti is more than just a festival of kites and celebrations—it’s a time to honor tradition, the harvest, and healthy living. The foods we prepare, like Sakkarai Pongal in the South and Bajra Churma Laddu in the North, are not only delicious but also rich in nutrients, showcasing how our ancestors blended taste with health. Celebrated across India, from Gujarat to Tamil Nadu, this festival brings together different regions through shared customs, whether it’s kite flying, bonfires, or exchanging tilgul. It’s a day of unity, warmth, and gratitude for the abundance of the season.
Using natural ingredients like A2 Gir Cow Ghee, organic bajra, til, and jaggery powder ensures that festive meals are both nourishing and flavorful. These recipes carry forward the cultural significance of Makar Sankranti, helping families come together to enjoy warmth, prosperity, and positivity.
Celebrate this Uttarayan 2025 with these wholesome, traditional dishes and embrace the festival’s essence of sweetness, energy, and unity–making every bite a part of a joyful and meaningful celebration.
Celebrate Uttarayan 2025 with Wholesome Flavors!
Try these traditional recipes using Bharat Vedica’s pure ingredients like A2 Gir Cow Ghee, organic bajra, til, and Organic Jaggery Powder, and make your Makar Sankranti celebrations healthy, delicious, and memorable. Check out the products!
FAQs
1. What is bajra flour and how is it used in traditional Indian recipes?
Bajra flour is made from grinding pearl millet grains into a fine texture. Bajra flour is a common food source and helps prepare various dishes like ‘Rotla’, ‘Khichdi’, ‘Laddu’, and ‘porridge’. It has a special taste and texture that makes it very apt for all sorts of dishes.
2. What are the main benefits of bajra flour for health and wellness?
Bajra flour is very rich in dietary fibers, proteins, and various vital minerals like iron, phosphorus, and magnesium. It aids with digestion and heart functions, helps maintain the sugar level within the body, as well as keeps it warm in winter. It also contains low levels of cholesterol and fatty substances.
3. Is bajra flour gluten-free, and can it be used for gluten-free festive dishes?
Yes, bajra flour is naturally gluten-free, making it an excellent alternative for those with gluten sensitivities. It can be used to make a variety of dishes, such as rotis, khichdi, and laddus, offering a nutritious and versatile option for gluten-free diets.
4. Why is til (sesame) significant in Gujarati cuisines during Uttarayan?
Til or sesame seeds mark the seasonality and meanings associated with ‘Uttarayan’, which occurs during winter. So, til is an integral part of sweet dishes like ‘til laddu’, ‘til chikki’, and ‘undhiyu’, as it brings luck and a healthy life.
5. What are the health benefits of consuming til (sesame seeds) in festive recipes?
Til contains various nutrients like calcium, healthy fats, and antioxidants. It acts as an immunostimulant and energy-booster, and thus makes an excellent snack for special occasions, like making laddus and sweets on the eve of Makar Sankranti.
6. What’s the best way to prepare Bajra Churma Laddu that holds shape but stays soft?
Use a mix of bajra flour and a little whole wheat flour for binding. Roast the dough properly, add melted organic jaggery powder and A2 Gir Cow Ghee while still warm, and roll immediately. Optionally, add a small amount of warm milk to help bind without making it hard.
8. Can these festive recipes be made using natural sweeteners like jaggery or honey?
Yes, jaggery and raw honey are excellent natural sweeteners. They not only enhance flavor but also retain the nutritional value of the recipes, making them healthier options compared to refined sugar.
