January 13th is celebrated in different forms throughout India because it marks the end of the winter solstice and the sun’s transition towards the northern hemisphere, a period known as the uttarayan. This festival signifies the sun’s re-entry into the zodiac sign of Makara (Capricorn), which means the days begin to lengthen, bringing warmer weather and the promise of spring.
In Assam it is celebrated as Magh Bihu, in Assam. My previous post on the Magh Bihu celebratory meal can be read here: This Magh Bihu, it was all about comfort food and traditions.
In Tamil Nadu it is celebrated as Pongal. My pervious post on the Pongal celebratory meal can be read here: The Heritage Banana leaf Pongal feast
In this post I am going to share the special food we have in Bihar, UP and Punjab
Celebrated as Makar Sankranti in Bihar, black til ladoo and lai ladoo are essential traditional sweets, marking the festival as a celebration of harvest, warmth, and health.
Black Til Ladoo made with roasted black sesame seeds and jaggery, is believed to provide essential warmth, iron, and calcium during the cold winter.
Lai Ladoo is prepared by mixing jaggery syrup with puffed rice (murhi lai) or flattened rice (chura lai).
Both these items were purchased from Nandan Namkeen and Gajak Bhandar in our neighborhood market. The shop which has been in existence for several years was not yet on Google maps. So, I promptly added it on maps.
This day is elebrated as Khichdi Parv in Uttar Pradesh, particularly in the eastern regions and around the Purvanchal area, it is a tradition to prepare and eat khichdi, made of rice and lentils, to celebrate the festival.
We had this traditional dish during the Makar Sankranti celebrations in our society, Shipra Sun City
The Day is celebrated as Lohri in Punjab. The word “Lohri” is believed to have originated from “Tilohri”—til meaning sesame and rorhi meaning jaggery/gur.
Eating saros ka Saag (mustard greens) with make ki roti (maize bread), Popcorn, Roasted ground nut, Sabut urad ki khichdi (whole black gram and rice) and Rewri on Lohri is associated with welcoming the new harvest (rabi), nutrition, and traditional rituals. It is a way to express gratitude for a bountiful harvest at the end of winter. These dishes provide warmth, ideal for the cold January weather.
Mustard crop is abundant in winter season and are rich in iron, calcium, and phosphorus, having a warming effect that provides energy and warmth to the body during winter.
Sabut urad ki khichdi is prepared on Lohri to honor cultural, agricultural, and seasonal significance. It symbolizes prosperity, and is offered as prasad (sacred offering) to deities, marking a nutritious, auspicious start to the new farming cycle.
Lohri is celebrated around a bonfire, where it is tradition to offer popcorn, rewari, sesame seeds and peanuts into the fire, symbolizing gratitude for a good harvest. Made with sesame seeds (til) and jaggery (gur), rewri is designed to provide energy and warmth to the body during the cold month of January.
While we brough the Rewri and Roasted ground nut from our neighbourhood market, the Sabut urad ki khichdi came from Ghar Sa Yummy, , one of the few restaurants in area that makes this dish.
Saros ka Saag with make ki roti came from our favourite Khadak Singh da Dahaba
How did you celebrate Makar Sankranti ? Share in the comments below
