Makar Sankranti 2020: Five delicious recipes you should try
Makar Sankranti is a harvest festival that marks the end of the winter and the onset of the spring season. It is known by different names (such as Pongal in Tamil Nadu) and is celebrated across the length and breadth of the country. But one thing that is common across regions/communities is the delicious food. Here are five Makar Sankranti recipes you should try.
Til Laddu
Firstly, dry roast til (sesame seeds) till it gives out a nice aroma. Set them aside to cool. Dry roast peanuts and cool them. Then, grind sesame seeds and jaggery together with 1/2 teaspoon sugar to form a fine powder. Transfer this to a plate, add peanuts, and mix well. Roll the mixture into medium-sized balls. Store the laddus in an air-tight container.
Puran Poli
For dal mixture, cook one cup of chana dal. Drain water and mash the dal. Add 1 cup sugar and cook slowly. Add one teaspoon cardamom powder and grated nutmeg. Stir on low flame, and let the mix cool down. Fill this stuffing in rolled maida chapatis, cover them, and then roll again. Cook the puran poli on both the sides.
Moong Dal Khichdi
Heat some ghee in a pressure cooker/pot on medium flame. Saute 1 bay leaf and 1/2 teaspoon cumin for one minute. Fry ginger, onions and green chillies and add tomatoes, carrots, beans, salt, turmeric and saute for 3-4 minutes. Then, add the drained dal and rice. Saute again. Pour 3/4 cup water. Pressure cook up to 2 whistles. Finally, pour ghee and serve hot.
Chakli
In a large bowl, mix 1 cup rice flour, 1/2 cup curd, 2 teaspoon sesame seeds, 1 teaspoon chilli powder, 1 teaspoon oil, and salt. Prepare a semi-soft dough. Add the dough to a Chakli press and press out round/spiral shapes on a greased baking paper. Bake the Chaklis in a pre-heated oven at 180°C for 20-25 minutes. Serve with a cup of tea.
Jaggery Rice
Soak 400gm rice for 15-20 minutes. Then put a deep-bottomed pan on medium flame and add 4 cups water to it. Add cloves to the soaked rice. When the rice is cooked, drain the water. Next, put a saucepan on medium flame. Add ghee and 250gm powdered jaggery. When the jaggery melts, add the rice. Let the rice cook for 5-10 minutes. Serve hot.
