Makar Sankranti brings joy across India with different names like Uttarayan, Pongal, and Lohri. The harvest festival celebrates gratitude, growth, and prosperity. Food connects every celebration, making the festival complete with its comforting flavors.
Chef Sanjeev Kapoor's Festive Philosophy
Celebrity chef Sanjeev Kapoor believes festivals shine through festive bites. He thinks traditional treats with sesame seeds and jaggery capture the spirit. Adding modern twists brings freshness and creativity to the table. Recently, he shared snack recipes that promise joy in every bite.
Til Gud Laddoo
This sweet treat combines sesame seeds and jaggery for a nutritious snack.
- Ingredients: 1½ cups white sesame seeds, ¾ cup dry coconut, 1 tbsp ghee, 1½ cups chikki wala gud, 1 cup roasted peanuts, ¾ cup roasted chana dal, pinch of nutmeg powder
- Method: Dry roast sesame seeds until crisp and light brown. Set aside. Dry roast coconut until light brown. Heat ghee in a non-stick pan, add jaggery, and cook until hard ball consistency. Mix roasted sesame seeds, coconut, melted jaggery, peanuts, chana dal, and nutmeg powder. Combine well, roll into laddoos while hot, and serve.
Peanut Chikki
A crunchy snack perfect for festive munching.
- Ingredients: 100 grams raw peanuts, 1 cup chopped jaggery, ghee for greasing
- Method: Grease a barfi tray with ghee. Dry roast peanuts until lightly browned and fragrant. Peel and halve them. Heat a non-stick pan, add jaggery, and stir until melted. Mix in roasted peanuts. Spread the mixture in the greased tray, cut into squares, and cool before serving.
Samosa
A savory delight that adds spice to the celebration.
- Ingredients: 4 medium boiled potatoes, samosa dough, 1 tbsp ghee, 1 tsp cumin seeds, 1 green chilli, 1 inch ginger, ¼ cup green peas, 1 tsp red chilli powder, 1 tsp dried mango powder, ½ tsp garam masala powder, salt, 2 tsp coriander leaves, oil for frying
- Method: Heat ghee in a non-stick pan. Add cumin seeds, green chillies, and ginger, sauté for 30 seconds. Add potatoes and mash well. Mix in green peas, chilli powder, dried mango powder, garam masala powder, and salt. Cook for 1 minute, add coriander leaves, and cool. Divide dough, apply ghee, roll into oblong sheets, halve, shape into cones, stuff with potato mixture, seal edges, and deep-fry until golden brown.
Farsan Chaat
A tangy and spicy mix that excites the palate.
- Ingredients: ¼ cup each of aloo salli, aloo bhujia, mixed farsan, gatiya, ratlami sev, masala peanuts, masala chana, 1 medium onion, 1 medium tomato, 2 tbsps raw mango, 1 tsp roasted cumin powder, 1-2 green chillies, ½ tsp chaat masala, 1½ tbsps chopped coriander, ½ tsp dried mango powder, ½ tsp chilli powder, salt, ½ lemon
- Method: In a large bowl, combine aloo bhujia, farsan, gatiya, ratlami sev, masala peanuts, and masala chana. Add onion, tomato, raw mango, cumin powder, green chillies, chaat masala, coriander, chilli powder, salt, and lemon juice. Mix well and serve immediately.
Masala Chai
A warm beverage that complements the snacks perfectly.
- Ingredients: ½ tbsp tea leaves, 4 green cardamoms, 1 inch cinnamon stick, 1 black peppercorn, pinch of fennel seeds, 1 inch ginger piece, ½ cup milk, 1½ tbsps sugar
- Method: Crush cardamoms, cinnamon, peppercorn, and fennel seeds in a mortar and pestle. Coarsely crush ginger and set aside. Boil 1½ cups water, add tea leaves, spice mix, and ginger. Boil for 1-2 minutes. Add milk and sugar, cook until sugar dissolves. Strain and serve hot.
These recipes from Sanjeev Kapoor make Makar Sankranti celebrations special with homemade snacks. They blend tradition with creativity, offering something for everyone to enjoy.
