The harvest festival of Makar Sankranti is here and it is time to indulge in sweet delicacies.It is one of the first major festivals of the year along with Lohri and is known under different names in different parts of the country The festival dedicated to the sun god becomes celebrated with colorful decorations, music, kite flying, bonfires and parties with family and friends

Are you ready to celebrate the day? Rely on these simple recipes from popular chefs that are sure to brighten your day

500 g – Chana dal
500 g – jaggery
15 g – cardamom powder
10 g – nutmeg powder
500 g – refined flour
60 g – oil
About 120 to 150 ml of water

* Soak the dal in a strainer for two to three hours, but save the water for Amti
* Cook the dal and add the grated jaggery, cardamom and nutmeg powder. This is called puran
* Knead the dough with water and oil and set aside. This is called poli
* Make small balls out of the dough, roll it and fill it with Puran, roll it again and then cook it on both sides, apply ghee on top and serve

1 cup – Chana Dal
3 cups – dal water
3 – cloves
2 – black pepper
1 tsp – mustard seeds
1 tsp – cumin
2 – bay leaves
6 – curry leaves
15g – jaggery
1 tsp – tamarind paste
1 tsp – red chili powder
1 tbsp – Goda Masala
1 tsp – coriander powder
1 tsp – Hing

* Take the leftover water from boiled Chana Dal (according to Puran Poli recipe)
* Add red chili powder, coriander powder, goda masala, bay leaf, cinnamon, cloves and mix well Add cooked chana dal
* Cook well Then add toasted golden brown coconut, tamarind pulp, jaggery in dal and cook for 15 to 20 minutes
* Make the tadka with oil, mustard seeds, cumin, hinge, curry leaves and pour it into the Amti
* Garnish with coriander

1 cup – Roasted California Walnuts
2 tbsp – ghee
½ cup – Khoya
½ tsp – cardamom powder
2 sp – rose water
Dried rose petals
¼-½ cup – sugar (adjust to taste)

½ can – Amul Mithai buddy
1 cup – milk
½ tsp – cardamom powder
Some strands of saffron dissolved in water
2 tsp – milk powder

* Coarsely grind roasted walnuts. You can also crush them
* Heat the ghee in a pan and add the ground walnuts. Lightly fry them over a medium flame, stirring constantly
* Crumble the mava and mix well with walnuts. Cook until the mixture becomes crumbly
* Add cardamom powder and rose water and cook for a few more minutes
* Mix in the dried rose petals, remove from the fire and set aside to cool
* For instant rabri, heat mithai mate in a thick-bottomed pan. Add the milk and continue cooking, stirring over medium heat
* Add saffron water, cardamom powder and milk powder. Let simmer for a few minutes, then remove from the heat and set aside
* To make the buns, flatten the bread slices with a rolling pin and roll them out
* Now mix the sugar into the prepared filling and put the crumbly mixture in the center of a slice
* Apply some water to the edges of the bread, roll it up tightly and seal it. Repeat with other slices
* Mix the prepared Rabri and put it on a medium flame to warm it up
* In the meantime, heat the ghee in a pan and lightly toast the rolls on all sides
* Divide each toasted roll in two
* Now pour some Rabri onto a shallow bowl and place the rolls in it. Pour some more Rabri over them
* Garnish with walnuts, pistachios, silver leaf and dried rose petals
* Serve immediately

1 cup – California walnuts
1½ cups – desiccated coconut
1/4 cup – brown sugar
½ tsp – cardamom powder
¼ cup – milk
1 teaspoon – ghee

* Put the walnuts in a mixing glass, pulse a few times and set the coarse mixture aside
* Put ghee and then freshly grated coconut in a pan
* The grated coconut approx Fry for 2-3 minutes
* Add the ground walnut mixture to the pan
* Fry for a few minutes, then add the cardamom powder and brown sugar and mix everything well
* Let the sugar dissolve completely and then pour in the milk
* Keep stirring until this mixture becomes a nice sticky mass
* Let it cool a bit and roll the laddoos holding them aside
* Take half a cup of freshly grated coconut and spread it on a plate
* Roll the prepared ladoos in desiccated coconut and serve

1 teaspoon – salt
1 tsp – black salt
¼ tsp – black pepper
1 tbsp – cumin, toasted
1 tbsp – coriander seeds

Topping-out ceremony
¼ cup – onions, finely chopped
¼ – tomatoes, finely chopped
2-3 – Green chillies
1 tbsp – lemon juice
¼ cup – California walnuts, roughly chopped

* Wash the peas and soak them in three cups of water overnight
* Pressure cooker until it is soft and mushy and still holds its shape
* Add half a cup of hot water, stay aside
* Mix all the spices together and grind to a coarse powder in the serving bowl and set aside
* Take cooked peas and stir in a dry mixture of spices
* Top with onions, tomatoes, chillies, lemon juice and walnuts
* Serve warm

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Makar Sankranti 2021

World news – AU – Makar Sankranti 2021: Start the festive cheer with these delicious treats