Makar Sankranti Recipes

Festivals in India are incomplete without the flavor of mouth watering delicacies and the harvest festival of Makar Sankranti is not an exception . Find here the recipes for some special and easy to cook  Makar Sankranti sweets and dishes.

• Rice Khichdi
• Til Ke Ladoo
• Ariselu
• Coconut Chikki

Rice Khichdi

Ingredients:

• 2 cups rice
• 1 cup toor dal
• 5 cloves
• 1 cinnamon
• 5 cardamom
• 2 finely sliced onion
• 6 to 8 small size tomatoes
• 4 slitted into halves green chillies
• 12 to 15 mint leaves
• 1/2 bundle coriander leaves
• 1 tsp garlic paste
• 1 1/2 tsp ginger paste
• Salt to taste
• 1/4 cup veg. oil
• A few curry leaves
• 3 cups water
• A pinch of turmeric powder

Procedure:

1. Wash and cook dal with a pinch of turmeric powder. Set aside.
2. Don t discard the cooked dal water.
3. Fry the onions, cloves, cinnamon and cardamom.
4. When onions are golden add slit green chillies, mint, curry leaves and a part of the coriander leaves.
5. Keep the remaining coriander leaves for garnishing.
6. Add salt, ginger and garlic paste. Fry for 2 minutes.
7. Add the washed, drained rice and chopped tomatoes. Fry for few minutes.
8. Add the cooked dal, mix well and add 3 cups of water.
9. Add cooked dal water. Cook it for 8 to 10 minutes till the rice is done.
10. Garnish with chopped coriander leaves and serve hot.

 

Til Ke Ladoo

Ingredients:

• 1 cup Til
• 2 cups Jaggery
• 1/2 cup Peanuts
• 4 tsp Ghee
• 1/2 cup Water

Procedure:

1. Roast the til dry till it turns slightly brown. Also dry roast the peanuts.
2. Make powder of both ingredients.
3. Heat the kadhai for 5 minutes.
4. Put jaggery with water in a hot kadhai and mix well till it melts.
5. Now add ghee and the powder. Mix well.
6. Make ladoos from it immediately using greased palms.
7. Til ladoos are ready.

Ariselu

Ingredients:

• 1/2  kg Rice
• 3 cup Jaggery (grated)
• 1 tsp of Sesame Seeds
• Oil, to fry

Procedure:

 

1. Wash the rice thoroughly and soak them overnight
2. Remove water completely the next day
3. Spread the rice on a dry cloth and let it dry for few mins
4. Blend it well to fine powder in a mixer or blender
5. Sieve it and set aside in a wide plate
6. The flour needs to be slight damp / wet
7. Add the grated jaggery in a pan and a cup of water to it and heat it until its melts
8. Let the syrup be quite thick and not watery
9. Filter the syrup and remove the unwanted stuff
10. Add the syrup to a wide pan and keep the flame low
11. Add the rice flour slowly and stir well and make sure that there are no lumps
12. Remove from flame and when it s slightly cool take a small ball and pat the ball to round and flat disc on banana leaf.
13. Sprinkle some sesame seeds on it and then fry it in oil on low flame until its deep brown in color.
14. Once done remove them from oil and place them in a tissue to remove the excess oil
15. Once they are cool store them in a container.

 

Coconut Chikki

Ingredients:

• 400 grams Dry grated coconut(nariyal)
• 150 grams Brown sugar( bhuri cheeni)
• 150 grams Sugar(cheeni)
• 2-3 tbsp. Ghee(tel)

Procedure:

1. Take a pan and put ghee.
2. When it melts put grated coconut.
3. In another pan mix brown sugar, sugar and water and boil.
4. When the mixture becomes hard add coconut and mix.
5. Take a bit plate with high sides and apply a little oil.
6. Pour the mixture in it.
7. Cut and let it cool.

मकर संक्रांति पर कैसे बनाएं मूंगफली गजक और देसी घी की खिचड़ी हिंदी में पढ़ें, क्लिक करें