It’s Sakranti in Bengal, Bihu in Assam, Lohri in Punjab, Uttarayan in Gujarat, Makar Sakranti in Maharashtra or Pongal for Tamil Nadu.
Sankranti, the harvest festival marks an adieu to the chilly winter and welcoming spring to every Indian home. The agricultural and climatic change is closely associated with a scrumptious menu that is mostly comprised of sweets and desserts.
The dominance of sweet meats is mainly because its during this time that Indian farmers bring home special harvests of sesame (til), jaggery (gudd), black gram (urad dal) and more. These are seasonal crops and are only available at this point of the year.
If that gives you the idea of preparing some special sweet delicacies this Sankranti, then here sharing the top choices you have.
Pathishapta is a sweet roll that emerged from the kitchens of Bengal. It usually has a coconut or sweet cottage cheese filling. Addition of nolen gur or khoya, available only during winter makes Pathishapta more irresistible. It can be consumed as a snack as well.
Sesame (til) is available in India only during winter. Thus all Indian households tend to make most of use of it and they commonly make laddoos out of it. The small sweet round balls of til are crunchy and quick grabs at any point of the day. A popular Maharshtrian local saying “til gud ghya, aani godh godh bola” implies, these laddoos will bring in sweet words to your oratory.
This one also roots from Bengal and are sweet dumplings dipped in sweet milk. The milk is usually creamy in texture and the dumplings have a filling of coconut or cottage cheese. The preparation is time consuming yet it’s indeed an awesome treat for the buds. The sweet tastes delicious if served cold.
Prepared with sesame, this one is fast to eat and easy to prepare as well. The same dish is referred to by various names like Til Chakki, Sesame Brittle, Tilgul, Til Patti or Gajak. This can be made and kept in the fridge for long time use. This tastes sweet initially and ends with a bitter twist. Together, it creates a sweet sensation over your buds. The same can be made with peanuts also.
Gulachi Poli or Jaggery roti
Indians use different kinds of fillings inside parathas or rotis all through the year to add variety on the dining table. Thus, at the end of winter as jaggery comes in their kitchen, they use it prepare filling for paranthas or rotis. The jaggery makes the Indian bread taste sweet and is usually consumed at the end of any meal. Some also consider the same as popular option for winter breakfast.
Nolen Gur’er Payesh
Payesh, is kheer that Indians prepare in almost all happy occasions and especially birthday. If you have your birthday during the winter, then you are the lucky one. During winter,jaggery is added to the kheer which makes it an irresistal dish. This kheer looks little brownish in color but the aroma and texture is simply awesome.