- Sports India's oldest living first-class cricketer Vasant Raiji turns 100
- News 15-year-old Dalit girl gangraped inside car after consuming sedative-laced drink
- Technology Oppo Might Launch Its Financial Services In India This Year: Report
- Automobiles Fiat Stops Production Of 1.3-Litre Multijet Engine: The End Of The Road For India’s Favourite Diesel
- Movies Ala Vaikunthapuramloo Day 14 Box Office: Collections Slow Down As Week 2 Comes To An End
- Travel 10 Most Popular Historical Places And Sites In Karnataka
- Finance Top 10 Recurring Deposits with Higher Interest Rates
- Education IIM Bangalore Women In Leadership Course Tanmatra
Sankranti is a special day in Hinduism and is celebrated in almost all parts of India. Makara Sankranti is perhaps the only Indian festival where the date always falls on the same day every year: 14 January. It is an occasion among Hindus which marks the arrival of spring season in India.
According to astrologers, Makara Sankranti is the day when the Sun moves from one planet (rashi) to the other. The day is known by various names, and a variety of traditions are performed in cultures. As it is a Hindu festival, a lot of delicacies are prepared on this occasion. ALSO READ: Recipes To Sweeten Sankranti/Pongal Til ke ladoos are one of the most common sweets that are found during Sankranti celebrations. Both black to white sesame seeds or til are widely used during Sankranti. Here is a til and gur ladoo recipe.
Til and Gur Ladoo: Sankranti Recipe
Serves: 10-15 (depending on size of the mold)
Preparation time: 20-25 minutes
1. White sesame seeds- 1 cup
2. Jaggery- 1 cup
3. Ghee- 3tbsp
4. Cardamom- 2 (peeled and powdered)
5. ½ cup water
1. Heat a frying pan. Dry roast the sesame seeds on a low flame. Mix well and roast for about 3-4 minutes till the seeds colour turn a little golden.
2. Once done, spread the roasted sesame seeds on a flat plate and let it cool.
3. Meanwhile, boil water in a vok and add jaggery. Stir at intervals and prepare a thick syrup.
4. When the syrup becomes thick, add the roasted sesame seeds and cardamom powder. Mix well.
5. Melt ghee in a tablespoon and then add into the vok.
6. Put the vok off flame.
7. When the mix is hot (and cold enough to hold in palms), start preparing ladoos. Grease your palms with water to make round shaped balls easily.
Do it at the earliest as the jaggery hardens after cooling. Prepare the ladoos and store in an air tight container for 10-15 days.