Makar Sankranti 14/15.01.2023
-Rohit Kumar Parmar [1]
Makar (Capricon) Sankranti, is the first and most auspicious of the twelve sankrants during the year and is celebrated in India and Nepal; and by Indians, Hindus and Buddhists across the globe. Sankrant is the transit of Surya (Sun) from one Rāshi (constellation of the zodiac in Indian astronomy) to the next. Makar sankranti denotes Sun’s transit into the zodiac sign Makara (Capricon), it’s movement to the northern hemisphere, and also marks the end of winter and the onset of longer/warmer days.
All twelve transits of Surya Devata to the next Rashi are considered auspicious, but the transit to Makar Rashi is considered the most auspicious to worship Surya Devata.
Makara Sankranti is celebrated during the lunar month of Magha (the second month), and corresponds to January of the Gregorian calendar. This is one of the few festivals which falls around the same date every year (January 14 or 15).
Surya Devata is worshipped by taking a religious bath in sacred rivers, especially Ganga, Yamuna, Godavari and Krishna, and in water bodies and by giving charity. Sun is worshipped as Surya Devata because it nourishes life on mother earth. On Makar Sankranti, Sun god is worshipped along with Vishnu and goddess Lakshmi.
The significance of worshipping Surya Devata 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 this day.
The festivities associated with Makar Sankranti are known by various names –
Makar Sankranti in Goa, Karnataka (also called Bhogi and Makar Sankraman), Maharashtra, Odisha, Uttar Pradesh (also called Khichidi Sankranti), Uttarakhand (also called Uttarayani), West Bengal (also called Poush Sankranti or Mokor Sonkranti);
Magh Bihu in Assam,
Dahi Chura in Bihar and Til Sakraait in Mithila,
Uttarayana in Gujarat,
Sakrat in Haryana,
Maghi Saaji in Himachal Pradesh,
Maghi Sangrand or Uttarain (Uttarayana) in Jammu,
Makara Vilakku in Kerala
Sukarat in Madhya Pradesh,
Maghi in Punjab,
Sakraat in Rajasthan,
Thai Pongal or Pongal in Tamil Nadu,
Uttarayana in Gujarat and Uttar Pradesh,
Ghughuti in Uttarakhand,
Bhogi, Sankranti and Pedda Panduya in Andhra Pradesh and Telangana, Shishur Sankrath in Kashmir valley
In other countries it is called
Maghe Sankranti in Nepal;
Songkran in Thailand;
Thingyan in Myanmar;
Mohan Songkran in Cambodia;
Makar Sankranti is celebrated in different states in forms symbolising unity in diversity of Indian culture, religion, society, etc., but not in a homogenous pattern of one-size-fits all. Different forms of celebration/prayer ceremonies across states/regions, have an undercurrent that the crop is ready and there is need for fun and enjoyment.
Makara Sankranti is celebrated with social festivities also, colourful decorations, dances, kite flying, bonfires and making sweets from til and gur. Use of til ladoos, til-gud, gur patti, add to body resistance to fight/resist the cold. [2]
In Gujarat people celebrate by flying kites and giving gifts to younger members of 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 family/friends by sharing some traditional food like multi-coloured halwa, puran poli, and til-gul laddoo. Haldi-Kumkum is an event organized by married women in their homes.
In West Bengal, Makar Sankranti (Poush sôngkrānti) 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.
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 Bihar, Himachal Pradesh, and Uttar Pradesh. Khichdi prepared with rice, pulses, ghee, vegetables, and dry fruits, is a wholesome meal served with a dollops 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.
[1] Author (Free lance, IES Retd, Former Senior Economic Adviser, Ministry of Consumer Affairs, Food and Public Distribution) has in posts on his website (https://rohitkparmar.wixsite.com/site), twitter (https://twitter.com/rohitkparmar?s=09), facebook (https://www.facebook.com/rohit.parmar.5268750/), linkedin (https://www.linkedin.com/in/rohit-kumar-parmar-841b4724) been writing on varied topics and can be reached at rohitkparmar@yahoo.com. [2] For details on Til and Gur preparations please see link https://rohitkparmar.wixsite.com/site/post/%E0%A4%B2%E0%A5%8B%E0%A4%B9%E0%A4%A1-%E0%A5%80-lohri-13-14-01-2023-rohit-kumar-parmar
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