Find 30 delicious Makar Sankranti recipes that you can easily make for breakfast, snacks or lunch. This collection covers both North Indian and South Indian recipes that are popularly made on this festive day.
What is Makar Sankranti?
Makar Sankranti is one of those Hindu festivals which falls on the same day i.e 14th January (sometimes 15th January) every year.
The reason being the festival date is based upon the solar calendar unlike most Hindu festivals whose date is decided according to lunar calendar.
Makar sankranti festival is dedicated to the Sun God (Surya Devta). It is also a time for religious practices. For farmers it is a time of harvesting.
This festival also signals the end of winter and the beginning of spring. One festival and many significances.
No wonder, makar sankranti is a multi- cultural festival which is celebrated with lot of festivity and joy all over India.
Wishing a happy and prosperous Makar Sankranti to all our readers. This year Makar Sankranti falls on 14th January 2022.
About this Sankranti Recipes Collection
Here in this post, I am sharing a collection of 30 recipes which you can make for the Makar Sankranti festival.
If you don’t eat onion and garlic during this auspicious time, then skip adding them in the recipes listed below.
You can also check these collections of Pongal Festival Recipes and Lohri Recipes.
Makar Sankranti Recipes
Til ke laddu is a healthy, delicious, and nutty ladoo prepared with sesame seeds, jaggery, peanuts, and desiccated coconut. A vegan recipe and also a Makar Sankranti festival special sweet.
Peanut Chikki also called Gajak in Hindi is a Indian winter special sweet of crispy, crunchy Peanut Brittle snack. The recipe is made with only two main ingredients – peanuts or groundnuts and jaggery. Jaggery is unrefined Indian cane sugar made with sugarcane juice.
Puran Poli is a sweet flatbread stuffed with a sweet lentil filling made from hulled and spilt bengal gram/chana dal, jaggery and ground spices. This traditional recipe is from the Maharashtrian cuisine.
Sweet Pongal also called Sakkarai Pongal or Chakkara Pongal in South Indian languages, is a creamy, sweet festive preparation of rice, moong lentils, jaggery and flavored with green cardamoms, cashews, raisins and ghee.
Rice Kheer is a popular Indian sweet dessert made with basmati rice, whole milk, nuts and saffron. Kheer recipe is easy and is made with a one pan or one pot method. Rice Kheer is basically Indian rice pudding and makes for a creamy delicious sweet dessert.
Suji ka halwa or Sheera is a classic Indian semolina pudding made with sugar, ghee and dry fruits. The recipe I have shared is a family heirloom recipe. We have been making this suji halwa recipe for decades during family get togethers, special occasions & festivals. The sooji halwa recipe can be easily halved, doubled or tripled.
Besan Ladoo or Besan ke Laddu is a popular Indian sweet made during festivals. These are round sweet balls made with gram flour a.k.a besan, powdered sugar and clarified butter (ghee).
Basundi is a flavored, thickened and sweetened milk made with whole milk, sugar, fragrant spices and nuts. It is a popular sweet made in the western parts of India. This basundi recipe is a quicker version made with sweetened condensed milk and comes together under 25 minutes.
Make coconut ladoo with three recipes. The first one is a quick 3 ingredient recipe made with fresh coconut, milkmaid and cardamom powder. The second recipe has 2 ingredients – desiccated coconut and condensed milk. The third recipe is made with desiccated coconut and sugar.
These wheat ladoo make for a good sweet snack for kids as well as for the whole family. Easy and quick to prepare delicious ladoo made with whole wheat flour, sugar and ghee.
This creamy seviyan kheer is a North Indian sweet made with wheat vermicelli, milk, sugar, dry fruits and flavored with spices. This incredibly easy recipe of semiya kheer comes together in 20 minutes and makes for an excellent dessert or sweet.
This Coconut Burfi is a delish, melt in the mouth fudge made with sweetened condensed milk, milk, and desiccated coconut.
Badam ka halwa is a rich, luxuruous and popular South Indian style delicious halwa made with blanched almonds, ghee and sugar. This recipe gives you one of best almond halwa that you can make.
Bobbatlu also called Holige or Obbattu is a South Indian festive treat of sweetened flat breads. These flat breads are stuffed with cooked and finely ground mixture of chana dal, jaggery, cardamom powder and ground nutmeg. This Bobbatlu Recipe makes for one of the best Bobbatlu made with a sweet chana dal stuffing.
Nolen gurer payesh is rice kheer or rice pudding made with date palm jaggery.
Chenna poda is a popular sweet from odisha. Its made with chenna or fresh paneer. The entire dish is baked and can also be called as paneer cake.
Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts, a few spices and usually had during Hindu fasting days like Navratri, Ekadashi, Mahashivratri. It is also a gluten-free recipe. Make the best non-sticky Sabudana Khichdi with this recipe.
Sabudana Vada is a popular savory deep fried snack made during Hindu fasting days, featuring tapioca pearls (sago), potatoes, peanuts and herbs. They are naturally gluten-free and vegan. This fool proof sabudana vada recipe gives you a super delicious crispy vada with a soft and light interior.
Undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine. This is an easy Surti Undhiyu recipe that does not take much time.
Curd Rice also called Thayir Sadam or Daddojanam is a popular and traditional South Indian preparation where cooked rice is mixed with curd (yogurt) and tempered with spices, herbs. It is a staple in many South Indian households and is also made during Hindu festivals.
Bhogi chi bhaji is a mix vegetable curry that is made on bhogi which precedes Makar Sankranti. In bhogi chi bhaji, seasonal winter vegetables are used.
Ven Pongal recipe also known as Khara Pongal or Ghee Pongal is a popular South Indian porridge like savory dish that is made with rice, yellow moong lentils and laced with the wonderful flavors of black peppercorns, cumin seeds, asafoetida, curry leaves and ghee.
Puliyodharai is a popular South Indian recipe of sour and spiced rice.
Lemon Rice also referred to as Chitranna or Nimmakaya Pulihora is a crunchy, flavorful and tangy rice dish that is easy to make and tastes so good. Fresh lemon juice, fried nuts, fragrant herbs and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor.
A Kachori Recipe that makes for a truly flaky and crispy homemade Khasta Kachori, filled with a spiced, tangy, savory moong dal stuffing in a perfect dough made from scratch – all bundled up together and fried to perfection.
Fafda is a fried crispy crunchy tasty snack made with besan (gram flour), laced with carom seeds and black pepper. A popular Gujarati vegan snack.
Medu vada are crisp and fried doughnut shaped fritters made with black gram (urad dal), herbs and spices. These urad dal vada are also known as Garelu in Andhra, Uzhunnu Vada in Kerala, Uddina Vada in Kannada and Medhu Vadai, Ulundu Vadai in Tamil.
Ribbon Pakoda or Ribbon Murukku are fried crisp ribbon shaped savory snack from South India. They are easy to prepare and tastes good too. They are also known as ola pakoda or nada thenkuzhal.
Chakli is a deep-fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. Make this crispy and crunchy snack for Diwali festival.
Butter Murukku is a South Indian fried snack made with butter and rice flour. It can also be called Butter Chakli. This recipe is surely for the win as it is scrumptious and tasty.
Murukku is a popular South Indian crunchy and crispy snack made with rice flour and lentil flour. It is also known as murukulu, chakralu and jantikalu in Andhra Pradesh and Telangana.
Urad dal kachori are soft as well as crisp stuffed kachori from the Uttar Pradesh cuisine. Kachori are stuffed with a spiced urad dal paste.
This Makar Sankranti recipes collection from the archives first published in April 2016 has been republished and updated on January 2023.