Makar Sankranti is an Indian festival celebrated in almost all parts of India and Nepal in lots of cultural forms. It’s basically a harvest festival. Just like Makar Sankranti, Pongal and Lohri are celebrated in South India and Punjab.
Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara (Capricorn) on its celestial path. The day is also believed to mark the arrival of spring in India and is a traditional event. Makara Sankranthi is a solar event making one of the few Indian festivals which fall on the same date in the Gregorian calendar every year: 14 January, with some exceptions when the festival is celebrated on 13 January. [wikipedia]
Makar Sankranti is happily celebrated in various states of India with lots of glitters and gay. Sankranti basically signifies the making of sesame sweets and savories like, Til ladoo, Til burfi etc etc. Similarly In Lohri, sweets made with peanuts and seasme has special importance. Pongal is celebrated by making pongal with the first harvested grain. Similarly in the beautiful and cultural state of Bengal, Sankranti is celebrated with happiness and joy and to make the celebrations more glorious, various sweets and savories are made to serve the occasion.
One such Bengal sweet delicacy is KHEER PULI PITHA or DUDH PULI. The sweet delicacy is also made in various parts of Bangladesh. Rice dumplings filled with palm jaggery and coconut filling is cooked in milk, either plain or flavored with palm jaggery.
Nolen Gur aka fresh palm jaggery is the most awaited jaggery in Bengal and Orissa which only comes in winters, and people are seen storing it for the entire year. Yes, even i do so :p
I have grown up seeing my mom making amazing delicacies with Nolen Gur/ Patali Gur. One such recipe which i got from her is Kheer Puli Pitha… though we don’t celebrate sankranti, but this year i was desperate to make this on the occasion. So without much delay let us take a quick look on the ingredients required and the method of making this delicious Kheer Puli Pitha.