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Til Poli A popular Maharashtrian dish made on the festival of Makar Sankranti, Til Poli, also known as Gulaichi poli is a sweet roti made with sesame seeds. Ingredients: 1 cup sesame seeds 2 cup powdered jaggery 1 cup maida ½ cup wheat flour 3-4 tbsp ghee and a pinch of salt. Method: Firstly roast the sesame seeds and grind them. Now add powdered jaggery and 1 tbsp ghee in it. Mix well. Knead a dough with maida, wheat flour, 1 tbsp ghee, a pinch of salt and a bit of water. Make small balls and fill the sesame-jaggery mixture in it. Roll the ball into round chapatis and roast on tawa using ghee.

 SWEET PONGAL Sweet Pongal  is also known as chakkara pongal and sakkarai pongal in Tamil . It is compulsorily MADE FOR PONGAL FESTIVAL .Freshly –harvested rice , if available , it used to make the Sweet Pongal , in new earthen pots! INGREDIENTS: FOR PRESSURE COOKING: ½ cup rice, soaked 15 minutes ¼ cup moong dal, soaked 15 minutes 2¼ cup water FOR JAGGERY WATER: ¾ cup jaggery, gud ¼ cup water FOR FRYING DRY FRUITS: 2 tsp ghee 10 whole cashew / kaju 2 tbsp raisins / kishmish 1 clove / lavang OTHER INGREDIENTS: ¼ cup water, to adjust consistency 2 tbsp ghee ¼ tsp cardamom powder / elachi powder small piece edible camphor / pacha karpooram Method: firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes) add in 2¼ cup water and pressure cook for 4-5 whistles. make sure the dal and rice is cooked completely. further in a pan take ¾ cup jaggery and ¼ cup water. keep stirring till the jaggery melts completely. now filter the jaggery water into cooked ric

Baingan Pakora Baingan Pakora is usually paired with Khichdi during Makar Sankranti and makes a good option for lunch. Ingredients: 4-5 small sized brinjals 1 cup besan ¼ tsp turmeric ¼ tsp chilli powder ¼ tsp hing ¼ tsp cumin powder 2 tbsp fresh coriander ½ cup water salt as per taste and oil for deep frying. Method: Prepare the batter by mixing besan, water, turmeric, chilli powder, hing, cumin powder, salt and fresh coriander. Whisk all the ingredients well to form a smooth batter. You can add ¼ cup more water, if the batter seems too thick. Now, cut brinjal slices and dip them in the batter. Coat them properly. Heat oil in a kadhai and drop brinjal pieces in it. Keep the flame medium and fry pakoras from both sides until golden brown. Once done, serve hot with khichdi.

  Yellow coloured Khichdi made with a tadka of ghee is another highlight of this festival. Made with different across different states, Khichdi is a common dish that is relished by a number of people on this auspicious day. Ingredients: 1 cup urad dal 2 cup rice 2 tbsp ghee 1 tbsp cumin seeds 1 tsp turmeric powder ½ tsp red chilli powder ½ tsp hing salt as per taste and  water (as required). Method: Soak dal and rice separately in water. Let them sit for at least 1-2 hours. Wash them 2-3 times before soaking them. Now heat ghee in a pressure cooker, add hing, cumin seeds and let them splutter. Drain the dal and add in the cooker. Roast it for 2-3 minutes. Now add salt, turmeric, red chilli powder powder and 1 cup of water. Mix well. Secure the lid and pressure cook it for 2 whistles. Now drain the rice and add it to the cooker, along with 2 cups of water. Secure the lid again and cook it for 1-2 whistles, accordingly. Allow the steam to release on its own. Once done, add a dollop of gh

  A traditional Bihari dish, Laai is a super easy festive sweet dish made with just four ingredients- jaggery, peanuts, ghee and puffed rice. Ingredients  3 cup puffed rice (murmure) 1 tbsp ghee 1 cup jaggery and ¼ cup lightly crushed peanuts. Method- Firstly, dry roast puffed rice on low flame till it turns crisp. Now heat ghee in a kadhai and add jaggery. Keep stirring until jaggery melts. Once the melted jaggery starts boiling, turn off the flame and add puffed rice and crushed peanuts. Mix gently until well combined. Make laddoos from the mixture while it is still warm. Lay the laddoos on a tray and let them dry until crispy. Easy to Made, and Healthy to eat

Patishapta Recipe Coming all the way from Bengal, this famous Makar Sankranti dish is enough to tantalize your taste buds with its soft texture and sweet taste. This is a traditional home made Bengali dessert. In simple terms, they are pancakes / crepes made of sooji and maida and stuffed with a filling made out of grated fresh coconut and khoya. I added some powdered cashewnut for some rich flavor. For the pur or stuffing: Grated Coconut ~ 3 cup Khoa ~ 12 oz Sugar ~ 1 cup. If you can use Date Palm Jaggery that would be best For Batter for Crepe: Maida or All Purpose Flour ~ 3 cup Sooji or Semolina ~ ½ cup Rice Flour ~ ¼ cup. Milk ~ 4 cups + a little more. As you make the batter, if you feel the batter is not thin enough to spread out add more. Note: the batter needs to be really thin and you may need more milk for this. Ideally the batter should spread easily on the griddle when poured For the Pur or Stuffing: Take 3 cups of grated coconut. Fresh is better but I used frozen. Microwave

MUST TRY THIS FESTIVE SEASON- MAKAR SANKRANT CLASSIC RECIPE The festive season has begun and it's that time of the year, when the festive fervor can be felt everywhere from decorated houses to lit up places of worship to kite flying and preparation of traditional delicacies, Makar Sankranti is here and its time to celebrate the first festival of the year with happiness and harmony. This festival marks the entry of the Sun God into the Makar rashi or Capricorn. People homage and thank the Sun God for the crop harvest. So its also known as harvest festival by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bhogali Bihu in Assam, essentially all mean to welcome the spring! The name of the festivities celebrated in several states might differ, but in this auspicious occasions , people prepare delicious food/ meals  preparation is what they have in common.   So, here are some delicious and easy traditional Makar Sankranti recipes that are not just amazing b