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Makar Sankranti is a popular Hindu festival that is celebrated across the country. Marking the transition of the Sun into Capricorn, also known as Makara, the festival signifies the end of the winter season. With the anticipation of longer and warmer days, Makar Sankranti is the festival which imbibes hope for a happier tomorrow.
Also known as Uttarayan, there are many different traditional dishes prepared to celebrate Makar Sankranti. From the sweet Pongal in Southern India to Undhiyu in Gujarat, there are many popular regional dishes prepared for the festival. If you are making a festive spread, here are the dishes you must add to make Makar Sankranti special.
Date And Time Of Makar Sankranti 2025
Makar Sankranti 2025 will be celebrated on the 14th of January, which falls on a Tuesday. Even though the exact timings can slightly vary as per the time zones, the Makara Sankranti Punya Kala starts at 9:03 AM and goes till 5:46 PM. The auspicious time for Makara Sankranti Maha Punya Kala, on the other hand, is from 9:03 AM to 10:48 AM.
Why Is Makar Sankranti Celebrated?
Makar Sankranti is known by its different names, such as Pongal in Tamil Nadu, Uttrayan in Lohri, Lohri in Punjab, and so on. The major reason for celebrating it is to mark the Sun’s journey towards the Northern Hemisphere, which thereby implies longer days and warmer weather. In some regions like Punjab, Makar Sankranti also signifies the harvest season and paying ode to the natural produce.
Traditional Dishes Made For Makar Sankranti
Til Ke Laddu
One of the most popular sweet made for Makar Sankranti is til ke laddu, also known as Tilgul. It can simply be made by roasting til (sesame seeds) and cooked with jaggery syrup (gur). Once you get a consistent and slightly sticky mixture, you can form small round-shaped laddus and serve.
Pongal
Typically made in Southern states of India like Tamil Nadu and Kerela, Pongal is another Makar Sankranti staple. The sweet variant, Sakkarai Pongal, can be prepared with rice, dal, ghee, gur, and lots of dry fruits. Ven Pongal, the savoury variant, is made by cooking rice and moong dal with spices like pepper, ginger, cumin seeds, and ghee.
Undhiyu
The traditional Gujarati dish, Undhiyu is prepared by making the most of seasonal winter produce. Simmering mixed veggies like baingan (eggplant), potatoes, and beans, the rich curry is enjoyed with bajra roti.
Sarson Ka Saag
As for Punjab, the winter classic sarson ka saag is prepared by cooking nutritious leaves in ghee with a blend of spices. The saag is served with makki ki roti with a side of gur or shakkar.
Gajak
Finally, the North Indian-special gajak is popularly served on Makar Sankranti in states like Rajasthan and Uttar Pradesh. The brittle sheet of sweetness is made by either mixing til with shakkar or peanuts with gur.
