Makar Sankranti, which falls on January 14/15 every year, celebrates the reaping of harvest in India. In the South it is celebrated as Pongal, in the North as Baisakhi, in Assam as Bihu, in Gujarat as Uttarayan. The ripening of a full harvest coincides with the transit of the sun from Tropic of Capricorn to Tropic of Cancer, signifying a gradual change in season from harsh winter to pleasant spring.
In almost all regions in India, Makar Sankranti is heralded with joy and celebration. Food naturally plays an integral part in any Indian festival, as Indians love to share joy through food.
In Bengal, Poush Sankranti heralds the pithe-puli season. Sweet delicacies prepared with fresh coconut, rice flour, jaggery, etc. are made in Bengali homes to celebrate this occasion. The availability of nolen gur or liquid palm juice is an additional bonus :)
Image Courtesy: http://www.scratchingcanvas.com/pithe-puli-poushmakar-sankranti-poush-parbon-special-recipes/
I have a strong sweet tooth, and am naturally prejudiced towards gur and coconut based pithe and pulis. Patishapta, Gokul Pithe, Dudh Puli, Mug Shamli, Rash Bora, yummm!
My mother used to make a salty pithe with rice flour and coconut. It was called Nuntigri, and we loved it. It tasted like a fried rava dosa stuffed with coconut filling.
Do you have any story of a particular pithe or puli? Or a unique family recipe? Do feel free to share....and Happy Eating!!
In almost all regions in India, Makar Sankranti is heralded with joy and celebration. Food naturally plays an integral part in any Indian festival, as Indians love to share joy through food.
In Bengal, Poush Sankranti heralds the pithe-puli season. Sweet delicacies prepared with fresh coconut, rice flour, jaggery, etc. are made in Bengali homes to celebrate this occasion. The availability of nolen gur or liquid palm juice is an additional bonus :)
Image Courtesy: http://www.scratchingcanvas.com/pithe-puli-poushmakar-sankranti-poush-parbon-special-recipes/
I have a strong sweet tooth, and am naturally prejudiced towards gur and coconut based pithe and pulis. Patishapta, Gokul Pithe, Dudh Puli, Mug Shamli, Rash Bora, yummm!
My mother used to make a salty pithe with rice flour and coconut. It was called Nuntigri, and we loved it. It tasted like a fried rava dosa stuffed with coconut filling.
Do you have any story of a particular pithe or puli? Or a unique family recipe? Do feel free to share....and Happy Eating!!
#MakarSankranti #PoushParbon #PoushDelights #SweetsForSankranti
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