We all know that January is the first month of the English calendar, a month when all of us are geared up to bring in the new year with new goals, resolutions and lots of plans for the rest of the year.
In the Hindu calendar it is the month of Paush and it brings with it an auspicious harvest festival-Makar Sankranti. Different parts of India celebrates this harvest festival with different names, in Punjab it is called Lohri, in Tamil Nadu it is called Pongal, in Gujrat it is called Uttarayana, in Maharashtra it is called Markar sankranti etc. It is celebrated on the 14th of January, but this year it happens to be celebrated on the 15th. It is the harvest festival and all the new harvest crops are worshipped and shared. In Maharashtra, sesame seeds or Til and Jaggery or Gul that is made of the sugarcane is offered to the gods and shared with others in the form of sweets made of it. TilGul is given to all the family members and also distributed. The other harvest crops worshipped include green peas, carrots, sugarcane, ber, wheat, beans etc. In my house I have seen mother keeping all these crops along with tilgul as offerings or Prasad to the gods. Maharashtrian households do Makar Sankranti Haldi kumkum, a custom to invite married ladies and distribute these goods as ‘oti’ along with TilGul. The tilgul ladoo or laddu is very yum and it is very difficult to stop oneself from eating more than one. Both the til and gur are good for consumption in the winter season. Til is a good source of protein, and also rich in fibre , calcium, and iron. It is also used to make chutneys so that one can consume Til in our diet on a daily basis.
I have grown up eating tilgul delicacies that my mother made, she is an expert cook and a great foodie. I salute her enthusiastic spirit, is always lively, energetic, and ever ready to feed us her delicacies. Today on the occasion of Makar Sankranti I am sharing one of my aai’s (mother) recipe that I have grown up eating, always loved these puris, a grab it and munch along food relished so fondly Continue reading Makar Sankranti Special: TilGul Satorya