- Makar Sankranti is a significant festival of Bengalis. This festival is celebrated on the last day of Poush month.
- On this day, the festival is started by offering new crops like new rice, date molasses, milk and all these ingredients to God first.
- The women of the house make backs on this day.
Originally it was a ‘moment’ in astrology. On this day Suryadev enters Capricorn from his own orbit. That is why this day is called Capricorn Sankranti. Sankranti is a Sanskrit word. This refers to the Sun moving from one sign to another. Rohini Nakshatra will remain till 8.17 pm on the day of Capricorn on 14th January this year. Rohini Nakshatra is considered to be very auspicious in astrology. At this time, bathing, charity and worship are auspicious. Anandadi and Brahma Yoga are also going to be made on the day of Makar Sankranti. Eating sesame-molasses and khichuri is considered auspicious on the day of Makar Sankranti festival.
The greatness of Khichudi
According to the religious nobility, the rice, pulses, turmeric and vegetables in the khichuri of Makar Sankranti as well as the type of cooking are associated with one or another particular planet. Khichura rice has the addition of peace to the moon and Venus. Black pulses are associated with Saturn, Rahu and Ketu. It is said that khichuri making was introduced in India on the day of Makar Sankranti from the time of Baba Gorakhnath. It is said that when Khilji was attacking, the Nath Yogis did not have time to prepare food during the war and they would go to war hungry. Then Baba Goraksanath suggested cooking pulses, rice and vegetables together. It gets ready quickly and fills the stomachs of yogis. Moreover, khichuri is a very nutritious food. Take a look at the recipe
Govindbhog rice – 200 grams
Mug dal – 200 gms
Whole hot spices – 1 tbsp
Ghee – as needed
Ginger paste – 2 tbsp
3-4 dried chillies
Salt and sugar to taste
Bay leaves – 2 tbsp
Turmeric powder – 1/2 teaspoon.
Cauliflower, beans, carrots, peas
Cumin paste – 1 teaspoon
Four cups of Govindbhog rice and four cups of mug dal. Fry the mug dal in a dry pan and wash it. Step 2
Wash the rice. Fry the potatoes in oil in a pan. After a while, fry cauliflower, beans, carrots, peas in a pan.
Now heat ghee and oil together in a pan (you can also use empty ghee) and add bay leaves, panchforan, dried chilli and hot spices. Sprinkle a little water with ginger paste, cumin paste, turmeric powder, salt, sugar and raw chilli. Then rub.
Stir in the tannins, rice and water. You have to understand the size of the water and pour it yourself. If you are careful, add a little less water.
Make hot water and keep it aside. You can mix it later as needed. When the rice and pulses are boiled, the fried vegetables are cooked.
Shake the sleeve with two spoons of ghee and hot spices before unloading. Then serve hot.
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Sankranti in Khichuri, Poush Parvane, this is the former recipe …