The Indian Thanksgiving is back and we can’t wait to gulp our favorite traditional recipes and satiate our souls. Makar Sankranti, the festival which marks the beginning of harvest season, is celebrated all over India with different names. However, one thing remains common. We’d all be grateful for the harvest to the farmers. So, celebrate this Makar Sankranti appeasing yourself with great food with these traditional sweet recipes:
1 cup sesame seeds (white)
2 tablespoon roasted, peeled and halved peanuts (ground nuts)
1/2 cup jaggery (gud in Hindi)
1/2 tablespoon cardamom powder
- Roast a cup of sesame seeds after washing them in water and leaving them to get dry.
- Heat up jaggery in 2 tbsp water. To check if your jaggery has melted the best, add a drop of it in water; if it simply sinks and sits well done!
- Now throw sesame seeds, peanuts, and cardamom in the molten jaggery and mix it well.
- Apply some ghee in your palm and start making small balls. Leave them aside to cool down.
- You now have delicious til laddoos ready to eat or serve.
Kurmure Ki Chikki
2 cups puffed rice (kurmura)
1 tablespoon ghee
1/2 cup grated jaggery
2 tablespoon sesame seeds
- Heat up the puffed rice in microwave oven for a minute and then allow it get cool.
- Put ghee in microwave and heat it up for a minute.
- Add puffed rice, sesame seeds, jaggery and ghee all in one. Mix it well.
- Spread the mixture on a tray, allow it to cool and cut it in small pieces.
- Your chikki is ready!
Wheat flour – 2 cup
Jaggery – ¾ cup
Almonds – 20-25
Ghee – 2-3 table bsp
Green cardamom – 4
Salt – ½ tablespoon
- Knead soft dough of flour with the help of little lukewarm water and ghee.
- Heat jaggery for it to loosen.
- Add almond and cardamom powder to the jaggery and mix it well.
- Spread your tawa, stuff the mix inside a little ball of kneaded dough.
- Spread, roast on tawa and mouth watering paranthas are ready in a couple of minutes.