Happy Pongal!

Makar Sankranti also known as Pongal in the South is a major harvest festival celebrated in various parts of India that celebrates the transition of the lunar calendar, when the sun moves from the Tropic of Capricorn to the Tropic of Cancer.  It commemorates the beginning of the harvest season and cessation of the northeast monsoon in South India.

Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture. It is known as the 'holy phase of transition'. Makara Sankranti identifies a period of enlightenment, peace, prosperity and happiness followed by a period of darkness, ignorance and viciousness with immense sorrow. The six months of northern movement of the sun is followed by six months of southern movement.

Since the festival is celebrated in mid winter, food prepared for this festival is such that it keeps the body warm and gives high energy. Laddu of til or Tila Laddu is made with Jaggery and is a specialty of the festival. Below you can find a recipe to make these treats at home.

Til Laddus photo by PKShine

Tila Laddu( Til Laddus)
Ingredients
Til (sesame seeds) - 1 cup
Grated jaggery - 1 1/2 cup
Peanuts - 1/2 cup
Ghee - 1 tsp

Directions
- Dry roast the til till it turns slightly brown and keep aside.
- Dry roast the peanuts. When they cool, remove the skin, by rubbing between palms of hand. Then make a coarse powder of the peanuts
- Heat the kadhai, put the jaggery in it. Mix well until it melts and starts lightly frothing.
- Add the ghee to it, and the til and peanut powder. Mix well and then take off the heat.
- When still very warm, but able to handle, make laddus balls from the mixture immediately.
- Cool completely before storing.