5 Makar Sankranti Specialties | Recipes | Chef Sanjeev Kapoor

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5 Makar Sankranti Specialties

Makar Sankranti is a harvest festival known by different names. Pongal in Tamil Nadu, Lohri in Punjab, Uttrayan in Gujarat, Bhogali Bihu in Assam, essentially all mean to welcome the spring! The name of the festivities celebrated in several states might differ, but delicious food preparation is what they have in common. Here are a few recipe suggestions that will set the festive tone for you

Til ke Gajak/laddoo

Til ke Gajak/laddoo: Making til gajak or laddoo is a tradition followed in most Indian households to bring in this festival. All you have to do is melt jaggery and pour in lots of toasted sesame seeds, transfer this on a worktop, flatten to make a gajak or simply shape them in laddoos. Remember, to make a big batch of these beforehand as one laddoo or a gajak is never enough!

Tilwale Paneer

Tilwale Paneer: Tilwale paneer when perfectly cooked will give you that crunchy bite and is a great snack to nibble on while you enjoy kite flying festival. If you don’t like sesame sweets, this starter made with cottage cheese is the perfect option. Dip marinated cottage cheese batons in any batter of your choice, coat them with black or white sesame seeds and shallow-fry to get a rich and a perfect Sankranti snack!

Kurmura Laddoo

Kurmura Laddoo: Popular amongst Punjabis during Lohri. They celebrate the end of winter with bonfires, folk songs, roasted sesame and of course kurmura laddoos!  Melt jaggery and add in sufficient amount of puffed rice, roll the warm mixture into laddoos or flatten and cut them to pieces to make chikkis! Add in roasted peanuts or make it rich with roasted dried fruits, create your version of laddoos!

Chole Dhaniya Masala

Chole Dhaniya Masala: Prepare a whole meal with a combination of conventional and innovative recipes on this festive occasion to delight your family and friends. Perfectly cooked chickpeas in a coriander flavoured spicy gravy and served with fluffy bhature or fried puris make a perfect maincourse option. Or substitute coriander preparation with your choice of gravy and dish up an altogether new recipe! 

Badam aur Suji ka Halwa

Badam aur Suji ka Halwa: Any festival in India is incomplete without halwa. Likewise, during Makar Sankranti, enjoy the flavorful badam and suji halwa. It is quick to make and the goodness of semolina and crunch of almonds will put you in a festive mood!

Browse for more Makar Sankranti recipes on SanjeevKapoor.com and watch SanjeevKapoorKhazana on YouTube.

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Til ke Gajak - How to make Til ke Gajak

Til ke Gajak

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Toasted white sesame seed powder and condensed milk squares.

Tilwale Paneer - How to make Tilwale Paneer

Tilwale Paneer

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Marinated paneer fingers dipped in spicy batter, coated with sesame seeds and shallow fried.

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Fennel powder, dried ginger powder and Kashmiri garam masala powder give this dal a Kashmiri touch.

Chole Dhania Masala - How to make Chole Dhania Masala

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Kurmura Laddoo - How to make Kurmura Laddoo

Kurmura Laddoo

This recipe is from the book Mithai.

Punjabis look forward every year to Lohri which celebrates the end of winter with bonfires, folk...

Bhature - How to make Bhature.


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Deep fried flatbreads made with a fermented refined flour dough –best eaten with chole!

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.