The Story Behind Makar Sankranti: Why It’s Celebrated Across India

The sun's transition into the zodiac sign Capricorn (Makara Rashi) marks up its celebration on January 14- Makar Sankranti, the festival that is popularly held in India. It denotes the end of the winning solstice and the onset into longer days, meaning fresh starts and the refreshing nature's harvest. The festival is celebrated across the country in various names such as Pongal in Tamil Nadu, Uttarayan in Gujarat, and Bihu at Assam; together all express the proverbial unity in diversity and collective thanksgiving to Nature's bounty.

History of Makar Sankranti

Makar Sankranti has origins in ancient mythology and has customs that are very old in India. It is one of the few Hindu festivals that is celebrated according to the solar calendar. It takes place on January 14 of every year. In fact, this pairing is the noteworthy event with which the fact that the sun is beginning to move toward the north called Uttarayana, during which time the period is considered auspicious for Hindus.

It is with respect to mythology that Makar Sankranti deals with the deity by the name Surya (Sun God). It is said that on this day Surya comes over to visit his son's house by the name of Shani (Saturn) by putting aside all differences. This narration speaks volumes about the importance of family and forgiveness. There is also a legend that this festival celebrates the great king Bhagirath, who, by virtue of penance, brought the Ganges River to earth; Makar Sankranti, therefore, became the day the river descended to purify humanity.

How We Make Til Laddoo, Gajak, Pinni

Makar Sankranti sweets are likely those most eaten in their traditional celebrations. For Mehsana, til laddoo and gajak and pinni have been in the limelight.


Til Laddoo: sesame seeds (til) with jaggery (gur) these are sweet balls. The method of making them consists of first dry-roasting the sesame seeds till they get that nutty aroma. And in parallel, melting a soft jaggery. The mixture is then cooled and shaped into small sweet balls or round laddoos before it hardens.

Gajak: Gajak is a popular festival sweet available in the northern Indian states. It is prepared by mixing sesame with sugar or jaggery. The roasting of sesame seeds and preparation of syrup of sugar or jaggery is involved in the preparation of ajak. The roasted sesame seeds will be added to the syrup when it is cooling, and it will be spread flat for slicing into square or rectangular pieces.added to the syrup, spread on the flat surface to set. It is then cut into square or rectangular pieces.

Pinni: Pinni is the traditional Punjabi dish made from wheat flour, jaggery or sugar, ghee, and dried fruits. Pinni is a really calorie-laden dessert. The wheat flour is roasted in melted ghee until it is golden brown, which produces this sweet dish. Then sugar or jaggery is added, some cut dried fruits, and the mixture is slightly cooled and shaped into round pincers or pinnis.

Top 10 Traditional Foods of Makar Sankranti 2025

Makar Sankranti is celebrated with a variety of traditional foods that vary by region, each reflecting local customs and agricultural produce. Here are ten traditional delicacies associated with the festival:

Sweet Pongal: Chakkara Pongal is one of the best delicious South Indian food items. Herein, you will find delicious new potatoes brought exactly from the harvest field and mixed with jaggery, yellow moong dal roasted in ghee and sweetened with cardamom and garnished using cashew nuts and raisins.

Tilgul: In Maharashtra, tilgul refers to sesame and jaggery sweets delivered with the much-cherished phrase "Tilgul ghya, god god bola," which means, "Take this sweet and speak sweet words."

Makara Chaula: A mix of newly harvested rice, banana, coconut, and jaggery offered to the deities as thanksgiving by Odias.

Pithe: Bengali regards pithe as rice flour dumplings filled with sweetened coconut or jaggery and mostly served with thickened milk.

Sakkarai Pongal: This is a preparation for sweet rice with jaggery, ghee, and nuts that distinguish Tamil Nadu.

Khichdi: A typical dish in Uttar Pradesh and Bihar, khichri is the savory porridge made by boiling rice and lentils in a pot and often served along with a spoonful of pickle and papad.

Lai: In parts of the states of Bihar and Uttar Pradesh, lai is sweet balls of puffed rice and jaggery, usually eaten at festivities.

Ellu Bella: Ellu Bella is a festival associated with Karnataka. This is a mixture of sesame seeds, jaggery, coconut, and peanuts that is shared with friends and family to indicate harmony and happiness.

Paramannam: Andhra Pradesh rice pudding flavored with cardamom and prepared with rice, milk, and jaggery, often offered as prasadam.

Dahi Chura: A dish from Bihar, typically made with flattened rice and mixed with curd and jaggery, symbolizing purity and simplicity in its traditional consumption.

The diversity of Indian culture and agriculture is manifest in traditional foods that were a part of celebrations, as well as in the different food varieties because each such dish presents a picture of regional cultures, local products, and the community life making up Makar Sankranti. 

To sum up, Makar Sankranti is that festival which meshes mythology, astronomy, and cultural traditions. Celebrated in different customs and culinary wonders throughout India, it forms a part of the country's rich heritage as well as the universality of themes such as appreciation and renewal. While preparing to welcome this festival in 2024, one should harbor these traditions because they form part of the human heritage, and it teaches the importance of practising this tradition through time.

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