Makar Sankranti, a festival that marks the transition of the Sun into Capricorn (Makar Rashi), is not just about rituals and kite flying—it is also a celebration of delicious food that brings families and communities together. Known for its harvest significance, the festival features dishes made from freshly harvested ingredients like sesame seeds (til), jaggery (gur), rice, and lentils, symbolizing health, prosperity, and togetherness.
Here is a look at some of the most famous dishes prepared during Makar Sankranti across different regions of India:
1. Tilgul (Sesame and Jaggery Sweets) – Maharashtra
The combination of til (sesame seeds) and gur (jaggery) is iconic to Makar Sankranti celebrations. Tilgul laddoos or chikkis are not only delicious but also carry a deep significance:
- Sesame seeds keep the body warm and provide energy during the winter.
- Jaggery is known for its natural sweetness and digestive properties.
The famous Marathi phrase, “Tilgul ghya, god god bola,” which means “Take sesame and jaggery and speak sweet words,” spreads the message of love, harmony, and peace.
2. Pongal – Tamil Nadu
In Tamil Nadu, Makar Sankranti is celebrated as Pongal, and the highlight of this festival is the preparation of the dish with the same name.
- Sweet Pongal is made using freshly harvested rice, jaggery, ghee, cardamom, and dry fruits.
- It is traditionally cooked in earthen pots outdoors, symbolizing a prayer to the Sun God for a bountiful harvest.
The sight of overflowing Pongal is considered a sign of prosperity and abundance.
3. Pitha – Assam and Odisha
In the northeastern state of Assam, Magh Bihu is celebrated with feasting, and the traditional dish of this festival is Pitha:
- Pithas are rice-based cakes stuffed with sweet fillings like jaggery, coconut, and sesame seeds.
- Varieties such as Til Pitha (sesame stuffed) and Narikol Pitha (coconut-filled) are particularly popular.
These delicacies showcase the region’s rich culture and the use of freshly harvested rice.
4. Khichdi – Uttar Pradesh and Bihar
Khichdi holds special importance during Makar Sankranti in states like Uttar Pradesh and Bihar, where the festival is also called Khichdi Parv.
- The dish is made using rice, lentils, and seasonal vegetables. It is nutritious, easy to digest, and perfect for winter.
- People often donate khichdi, blankets, and clothes to the poor as a part of their rituals.
In many homes, khichdi is served with ghee, pickles, and papad, making it a wholesome and comforting meal.
5. Undhiyu – Gujarat
In Gujarat, Undhiyu is a must-have dish during the Uttarayan celebrations.
- It is a seasonal vegetable stew made with a mix of winter vegetables, herbs, and spices like surti papdi (flat beans), yam, potatoes, green peas, and methi (fenugreek dumplings).
- Traditionally cooked in earthen pots, Undhiyu is enjoyed with puris and jaggery.
The dish highlights Gujarat’s love for fresh, flavorful food and the joy of community feasting.
6. Gur Roti and Lassi – Punjab
In Punjab, Makar Sankranti is celebrated as Lohri. After the bonfire celebrations, families enjoy simple yet delicious foods:
- Gur Roti: Flatbreads made using whole wheat flour and jaggery.
- Sarson Da Saag and Makki Di Roti: Another winter favorite made of mustard greens and maize flour roti.
- Lassi or sweetened buttermilk complements the meal perfectly.
These dishes reflect the hearty and rich food culture of Punjab.
7. Sakkarai Pongal – Karnataka and Andhra Pradesh
In Karnataka and Andhra Pradesh, Sweet Pongal or Sakkarai Pongal is an essential dish made from:
- Newly harvested rice, moong dal, jaggery, ghee, and cardamom.
- Garnished with cashews and raisins, the dish is offered to the Sun God as prasadam.
Its sweet and rich flavor makes it a favorite during this festival.
8. Laddoos and Chikkis – Across India
Throughout the country, laddoos and chikkis made of sesame, peanuts, and jaggery are prepared in abundance. Popular varieties include:
- Til Chikki (sesame brittle)
- Peanut Chikki
- Dry Fruit Laddoos
These energy-packed sweets are perfect for the winter season and symbolize sharing and bonding.
Conclusion
The dishes prepared during Makar Sankranti reflect the essence of the festival: gratitude, warmth, and abundance. Each dish is not only delicious but also rooted in the use of fresh, seasonal, and local ingredients, making it healthy and meaningful.
Whether it’s the Tilgul laddoos of Maharashtra, the Pongal of Tamil Nadu, or the Pitha of Assam, these dishes connect people to their traditions, nature, and each other. Celebrating Makar Sankranti through food is a way to cherish the hard work of farmers, enjoy the fruits of the harvest, and share sweetness with loved ones.
In every bite, Makar Sankranti offers a taste of culture, community, and the joy of life’s simple blessings.
