Makar Sankranti
Makar (Capricon) Sankranti, first of the twelve sankrants (transmigration of Sun from one Rāshi [constellation of the zodiac in Indian astronomy] to the next) during the year is celebrated by the people of India, Nepal and Indians/Hindus across the globe. Makara Sankranti or Maghi is celebrated during the lunar month of Magha (the second month), and corresponds to January as per the Gregorian calendar. This is one of the few festivals which falls about the same date every year (January 14 or 15).
Dedicated to Surya deity (Sun) to convey gratitude to nature, Sankranti denotes sun’s transit into zodiac sign of Makara (Capricon), which marks the end of winter solstice and the onset of longer days.
Sankranti marks the sun’s northward transition. It is believed that ‘uttaarayan’ (north ward movement) is an auspicious period. In Mahabharata, Bhishma Pitamah waited for the sun to be in uttaarayan to embrace death.
The significance of Surya is traced back to Vedic times, especially the Gayatri Mantra in Rigveda. It is believed that Sankranti–after whom the festival is named–was a deity, who killed a demon called Sankarasur.
On Makar Sankrant, people take a holy dip in sacred rivers, especially Ganga, Yamuna, Godavari and Krishna, to atone for their past sins.
Makara Sankranti is celebrated with social festivities, colourful decorations, dances, kite flying, bonfires and making sweets from jaggery (gur) and sesame (til).
Makar Sankranti is celebrated in different states in forms which signify unity in diversity of Indian culture, religion, society, etc,.
In north India, it is called Maghi (Magh mass or month in the Vikran Calendar) and is preceded by Lohri.
It is called Makara Sankranti and also Poush sôngkrānti in Maharashtra, Goa, Andhra Pradesh, West Bengal, Karnataka and Telangana, and Sukarat in central India,
It is called Magh Bihu by Assamese.
It is called Thai Pongal or Pongal by Tamils, including in different part of the world.
In Gujarat, it is also called Uttarayan and people celebrate by flying kites and giving gifts to young members in the family. 'Kai Po Che' is the call given when you cut the kite string of a competitor. It is called woh/ boh katte in Punjab.
At Mumbai’s Girgaon Chowpatty, many gather to fly kites to celebrate the festival.
Makar Sankranti is a three-day long festival in Maharashtra. People greet others by sharing some traditional recipes like multi-colored halwa, puran poli, and til-gul laddoo. Haldi-Kumkum is an event organized by married women in their homes.
In West Bengal, Makar Sankranti is celebrated as Poush Parbon. Gangasagar witnesses a huge fair around this time. People take a holy bath early in the morning and donate til seeds to the poor. Pithas or sweets made from coconut, milk, palm jaggery and rice flour are made for this festival.
The form of celebration/prayer ceremonies are different across states/ regions, with an undercurrent that a crop is ready and there is need for fun and enjoyment. Use of Sesame and jaggery ladoos, chikkis, til-gud add to body resistance to fight the cold.
Food preparations during Makar Sankranti
Dahi Chura Gur: This iconic dish from Bihar, includes curd (yogurt), chivda/chirava (flattened rice flakes) and jaggery, and is eaten on Makar Sankranti, at times with chivda lai and til ka lai.
Khichdi: Khichdi is prepared for lunch in Himachal Pradesh, Uttar Pradesh and Bihar. Khichdi prepared with rice, pulses, ghee, vegetables, and dry fruits, is a wholesome meal served with a dollop of desi ghee. It is served with mixed vegetables, papad, chutney, dahi, and achar. In parts of India Urad Dal kichdi is prepared.
Along with khichdi, mashed potato, range of pakodas (brinjal/ eggplant, potato, onion, cauliflower) are also eaten.
Til Laddoo: Til laddoos the highlight of Makar Sankranti, are made from sesame seeds, peanuts, and jaggery, and provide warmth during the winter.
Til Chikki: Til chikki made from sesame seeds and jaggery is mainly prepared in Haryana.
Jaggery Rice: Jaggery rice known as rasiyao, is a variation of kheer and prepared using milk, rice, jaggery and roasted dry fruits.
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