Makar Sankranti
-Rohit Kumar Parmar
Makar (Capricon) Sankranti, is the first and most auspicious of the twelve sankrants (transit of Surya/Sun from one Rāshi [constellation of the zodiac in Indian astronomy] to the next) during the year and is celebrated by the people of India, Nepal and Indians/Hindus across the globe. Sankranti denotes sun’s transit into zodiac sign Makara (Capricon), which also marks the end of winter and the onset of longer/warmer days. Makar Sankranti also marks the Sun’s northward transition.
Sun worshipped as Surya Devata nourishes life on Earth. Although all twelve days in the Hindu calendar when Surya Devata transits a Rashi are considered significant for worshipping Surya Devata, by taking religious bath in sacred rivers, especially Ganga, Yamuna, Godavari and Krishna, and in water bodies and by performing charity, but the day when Surya Devata transits into Makar Rashi is considered the most auspicious day of the year to worship Surya Devata.
Makara Sankranti is celebrated with social festivities also, colourful decorations, dances, kite flying, bonfires and making sweets from jaggery (gur) and sesame (til).
Makara Sankranti is celebrated during the lunar month of Magha (the second month), and corresponds to January as per the Gregorian calendar as the Sun enters Makar Rashi (i.e. Capricorn zodiac). This is one of the few festivals which falls around the same date every year (January 14 or 15).
The significance of 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.
Makar Sankranti is celebrated in different states in forms, which signify unity in diversity of Indian culture, religion, society, etc.
In north India (Haryana, Himachal Pradesh, Punjab), it is called Maghi (Magh mass or month in the Vikram Calendar) and is preceded by Lohri.
Makara Sankranti is also called
Bhogi (Karnataka, Telangana, Andhra Pradesh);
Kicheri (Uttar Pradesh);
Magh Bihu by Assamese;
Makar Sakraat (Bihar, Jharkhand);
Makar Sankraman (Karnataka);
Makara Vilakku (Kerala);
Pedda Panduya (Telangana, Andhra Pradesh);
Shishur Sankraat (in Jammu and Kashmir);
Sukarat in Central India;
Thai Pongal or Pongal by Tamils, including in different parts of the world;
In Gujarat and Rajasthan, it is also called Uttarayan [1] 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 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.
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/resist 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 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.
Til Laddoo: Til laddoos the highlight of Makar Sankranti, are made from sesame seeds, peanuts, and jaggery, and provide warmth during 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.
[1] Many people sometimes wrongly assume and observe Makar Sankranti as the day of Uttarayana. Makar Sankranti and Uttarayana are two separate astronomical/religious events. However, thousands years before (in year 285 C.E. as per Lahiri Ayanamsha), the day of Makar Sankranti coincided with the day of Uttarayana. Uttarayana means Uttara (north) and Ayana (movement) which means northward movement of Sun for six months.
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