Makar Sankranti: Gourmet Recipes With Traditional Ingredients
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Makar Sankranti, symbolising renewal and warmth, marks the Sun’s auspicious entry into Makara (Capricorn zodiac). The astronomical transition and the harvest season are joyously celebrated in different states of India with traditional dishes like tilgul of Maharashtra, Pongal from the Southern parts, and gud gajak of the North.

With staple ingredients like sesame seeds, jaggery, peanuts, etc, the culinary soul of Sankranti is rooted in the science of seasonal eating. While you must already be eating the staples, this Makar Sankranti, why don’t you shake up the traditional spread? Using the same ingredients, here are some gourmet dessert recipes specially shared by chefs across the country to add a twist to your festivities.

Til-Gud Fusion Delight Cups

By Sanjay B Dasari, Executive Chef, The Ashok Hotel, New Delhi

Ingredients:

  • 1⁄2 cup roasted white sesame seeds
  • 1⁄2 cup crushed peanuts
  • 1⁄2 cup grated jaggery (gud)
  • 2 tbsp khoya/mawa
  • 1 tbsp ghee
  • 1⁄4 tsp cardamom powder
  • 2 tbsp fresh coconut, finely grated
  • Mini phyllo cups


Method:

  1. Dry roast sesame seeds till aromatic. Let cool.
  2. Heat the ghee on a low flame, add jaggery, and stir until just melted.
  3. Mix in peanuts, sesame seeds, coconut, khoya, and cardamom.
  4. Turn off the heat and let the mixture cool slightly.
  5. Spoon the mixture into mini cups or moulds and press gently. Garnish with pistachios or a drizzle of dark chocolate.
  6. Let it sit for 20–30 minutes before serving.

Khoya Til Ladoo

By Chef M Shivakumar, Corporate Pastry Chef, Rosetta Sakleshpur

Ingredients:

  • 250 g sesame seeds (roasted and powdered)
  • 150 g jaggery (grated)
  • 100 g sweet khoya
  • 10 g almonds (finely powdered)
  • 6 g cardamom powder

Method:

  1. Begin by placing the khoya, grated jaggery, sesame seed powder, and cardamom powder into a mixing bowl. 
  2. Gently mix the ingredients together until well combined. Gradually add the almond powder, stirring continuously, and allow the mixture to cool slightly.
  3. Once the mixture is cool enough to handle, knead it well until it reaches a smooth, semi-soft consistency.
  4. Shape the mixture into small, even-sized balls and roll them in roasted sesame seeds for an attractive coating.

Spiced Sesame-Peanut Pearls In Jaggery Tubes

By Sanjay B Dasari, Executive Chef, The Ashok Hotel, New Delhi

Ingredients For Pearls:

  • 1⁄2 cup white sesame seeds, lightly toasted
  • 1⁄4 cup peanuts, roasted and skin removed
  • 2 tbsp powdered jaggery
  • 1⁄4 tsp cardamom powder
  • A tiny pinch of black salt
  • 1 tsp ghee

Method For Pearls:

  1. Pulse all ingredients in a food processor until they just come together. Don’t over-process—you want a slightly coarse, moldable texture.
  2. Roll into small, pea-sized pearls. Set aside on parchment paper. Refrigerate till set.

Ingredients For Jaggery Tubes:

  • 1 cup jaggery, grated
  • 1⁄2 cup sugar
  • 1⁄4 cup water
  • A few drops of lemon juice
  • Filling: sesame-peanut pearls, 1 tsp pomegranate seeds, finely chopped candied ginger

Method For Jaggery Tubes:

  1. In a heavy-bottomed pan, combine jaggery, sugar, and water. Heat on medium until the jaggery dissolves completely.
  2. Add lemon juice to prevent crystallisation. Cook until the syrup reaches 125-130°C (a drop in cold water forms a hard, but not brittle, ball).
  3. Lightly grease a silicone mat, pour a little syrup, spread evenly and roll into a tube. Leave aside to cool and harden.
  4. Fill each tube with the prepared pearl mixture and enjoy!