Makar Sankranti festival is celebrated as Pongal festival in Tamil Nadu and Kerala province, Tilgul in Maharashtra, Lohri in Punjab, Sakrat in Haryana, Maghi in Himachal, Bhomali Bihu in Assam and other places as Makar Sankranti or Khichdi festival. . On this day special dishes are prepared and eaten at different places. It is believed that without them this festival of Makar Sankranti is incomplete. So let’s know about them..
In Bihar, there is a tradition of eating Dahi-Chivda on the occasion of Makar Sankranti. People eat flattened rice (poha) and curd mixed together. Jaggery is used instead of sugar to sweeten the dish and add a different flavour.
Churma, Halwa and Kheer
The famous Churma of Rajasthan is a delicious dish of wheat roasted in ghee and sugar with dry fruits. Which is made and eaten during the rest of the days, but it is necessary to make it on this occasion. Apart from churma, there is a tradition of making semolina pudding and kheer.
This is a very famous dish of Maharashtra. You will get to taste it in most of the homes on the occasion of Makar Sankranti. It is made not only on the occasion of Sankranti but also on other festivals as a sweet. It is a kind of roti made with jaggery, chana dal, til (sesame) and roasted gram flour. It is served with ghee.
In Gujarat, the festival of Makar Sankranti is celebrated with lunch Undhiyu and Jalebis. Apart from this, Basundi, Til ki Chikki, Khichdo and Gunder Pak are also a tradition to eat on this occasion. In Gujarat this festival is known as Uttarayan.
Pathishapata, Pithe Puli, Bengal
Makar Sankranti is known as Paush Sankranti in West Bengal. In Assam, Odisha and West Bengal, different types of Pathishpata, Pitha Puli and Payesh are eaten and fed for Makar Sankranti.
Sakkarai Pongal, South India
Traditional sakkarai is cooked in ghee with rice, jaggery, moong dal and cashew nuts. Makar Sankranti is known as Pongal in South Indian.
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