Makar Sankranti is one of the most widely observed festivals in India. It is the first Hindu festival that is celebrated with great pomp and enthusiasm across India and usually takes place in January. It is a major harvest festival celebrated by Hindus across India but different states celebrate the festival under different names, traditions and festivities.
Part of those traditions are the amazing delicacies filled with festive vibes like never before. Regionally, these delicacies have their tint. The people of Andhra Pradesh celebrate Sankranti with simple and snacky delicacies. While northern India has a reflection that is more of whole Indian Cuisine for the Sankranti Season.
We have compiled a list of recipes for Makar Sankranti to complete your harvest festival.
Karela Seekh Kebab
Ingredients
- Ghee
- Cumin seed
- Garlic, chopped
- Ginger, chopped
- Bitter Gourd, grated
- Beans, chopped
- Chopped spinach
- Grated potato
- Black pepper
- Almonds, crushed
- Khoya
- Corn
- Roasted gram flour
- Salt as required
Procedure
- In the pan, add the desi ghee.
- Sauté the garlic, ginger, and cumin seeds until golden brown.
- Add potatoes, beans, Karela, salt, and black pepper.
- It should cook for about a minute. Then include the corn, khoya, and almonds.
- To form a dough, add the roasted gram flour now.
- Put the dough in the tandoor and place it on the rod for roasting.
- Serve with mint and chilli chutney after it has been roasted.
Dahi ke kebab
Ingredients:
- Hung Curd
- Paneer (Grated)
- Roasted channa powder
- Gram Masala
- Green Cardamom Powder
- Salt
- White pepper powder
- Orange marmalade
- Desi Ghee for cooking
Procedure
- In a bowl, combine all of the aforementioned ingredients with the hung yoghurt.
- Divide into portions of equal size. Now add paneer to the dish.
- Take a small portion of the mixture with damp hands and lightly roll it into the shape of a kebab (one centimetre thick round). The other kebabs should be prepared the same way. The kebabs should be grilled over medium heat until golden brown.
- Serve hot with mint chutney or sauce after taking the pan off the heat.
Fruit & mint custard
Ingredients:
- Strawberries
- Kiwi
- Apricot
- Yellowberry
- Mango custard powder
- Milk
- Sugar
- Cashew nuts (chopped)
- Few drops of vanilla extract
- Mint leaf (chopped)
- Almond (sliced)
- Milk/chocolate bar
Procedure
- Cut strawberries, apricots, kiwis, yellow berries, or any other fruit into small cubes or slit them in half. Combine custard powder, sugar, and a small amount of milk.
- The remaining milk should be boiled for ten minutes.
- Add the boiled milk to the mixture above.
- Include chopped mint leaves, chopped fruits, and vanilla extract.
- Add milk and garnish with chopped cashews and almonds. You can add a chocolate bar of your choice.
- For better flavour, store it in the freezer or at room temperature for some time.
- Custard with mint and exotic fruit is ready to serve.
Almond Gujia
Ingredients:
- Maida (All purpose flour)
- Oil / Ghee (melted)
For Filling:
- Khoya
- Cardamom Powder
- Chopped almond
- Raisins (Kishmish)
- Crushed almond
- Dried coconut (shredded)
- Sugar
Procedure
- Sort the flour. Combine the maida and oil.
- Combine thoroughly so that the mixture resembles breadcrumbs and binds to some extent.
- Now gently knead after adding some water. Knead into a soft but firm dough by adding water as needed.
- Cover with a damp cloth and place aside.
- Mash the khoya and fry it until it is light brown in colour in a kadhai or deep pan. The sugar and cardamom powder should be thoroughly mixed into the khoya. Include raisins, cashews, coconut, and almonds. Remove from the heat after frying for two minutes. Let it cool down.
- Roll each ball of dough into a small, 4-inch-diameter round after dividing it into small balls. Fill half of the round with the khoya mixture, fold it over, and twist the edges inward to seal the round. Be careful not to let the filling leak out.
- Bake for 15 to 20 minutes or until golden brown. Dip in sugar syrup after being removed from the oven. Ensure that the sugar is adequately coated.
- Serve hot and garnish with pistachios and almonds.
