Makar Sankranti & Til Ladoo

    Makar Sankranti is one of the few ancient Indian festivals that has been observed according to solar cycles, while most festivals are set by the lunar cycle of the lunisolar Hindu Calendar. Being a festival that celebrates the solar cycle, it almost always falls on the same Gregorian date every year (January 14), except in some years when the date shifts by a day for that year (January 15). As a result, it can fall on different date of the Hindu calendar each year.

    Makara Sankranti is regarded as important for spiritual practices and accordingly, people take a holy dip in rivers, especially Ganga, Yamuna, Godavari, Krishna and Kaveri. The bathing is believed to result in merit or absolution of past sins. They also pray to the sun and thank for their successes and prosperity. A shared cultural practices found amongst Hindus of various parts of India is making sticky, bound sweets particularly from sesame (til) and a sugar base such as jaggery (gud, gur). This type of sweet is a symbolism for being together in peace and joyfulness, despite the uniqueness and differences between individuals. For most parts of India, this period is a part of early stages of the Rabi crop and agricultural cycle, where crops have been sown and the hard work in the fields is mostly over. The time thus signifies a period of socializing and families enjoying each other's company, taking care of the cattle, and celebrating around bonfires, in Maharashtra the festival is celebrated by flying kites.

Story of Til (Sesame)

    Sesame or til which hold special significance during Makar Sankranti is revered as the grain par excellence and is eaten and is given away in daan.  

As per Hindu mythology, the god Yama blessed the sesame seed and hence they are regarded as the symbols of immortality. The seed was supposed to originated when drops of sweat trickled from Vishnu and fell on earth. 

    Moreover, til (sesame) finds a mention in several sacred texts. Interestingly, sesame seeds can be used for six different purposes. And they are also believed to be the vehicle or the food of the departed souls. Hence, black sesame seeds are used while performing Tarpan.

    Til is also significant because it is known for its myriad health benefits. These are packed with calcium, magnesium, Vitamin B-6, Iron, dietary fibre, protein and several other nutrients. And most importantly, they keep the body warm during winter months and play a pivotal role during a season change. Makar Sankranti marks the end of the cold weather and the onset of spring. Hence, the significance.

Til Laddoo Recipe

Ingredients 

⅓ cup white sesame seeds or 50 grams – unhulled or hulled
¼ cup peanuts
¼ cup desiccated coconut
½ cup powdered jaggery or grated jaggery (heaped) or 100 grams
3 tablespoon water
¼ teaspoon cardamom powder (ground cardamom)
oil – a bit for greasing the palms

Method 

1. Heat a kadai or pan and add the white sesame seeds in it. The pan should not be too hot, but on a low heat.
2. On a low flame roast the sesame seeds. Stir at intervals.
3. The sesame seeds pop and change color. On a low heat, this takes about 2 to 3 minutes. Do not brown them. 
4. Remove and set aside in a plate.
5. Then add the peanuts. Dry roast the peanuts on a low heat stirring often until they become crunchy and get a few black spots or blisters on them.
6. Remove the peanuts in a mortar-pestle or on a plate. Allow them to cool.
7. In the same pan, add the desiccated coconut.
8. Stir continuously and roast the coconut until it become light golden or golden. Switch off the heat. Remove from the pan and set aside
9. When the peanuts have cooled, crush them coarsely. You can also crush them in a dry grinder. 
10. Add the coarsely crushed peanuts to the roasted coconut and sesame seeds.
11. Next add the cardamom powder.
12. Mix very well. Set aside.

Making Jaggery Syrup

1. In the same pan or kadai, take the powdered jaggery or grated jaggery and water.
2. Keep the kadai on the stove top on a low flame.
3. Keep on stirring the jaggery so that it dissolves in the water.
4. On a low heat simmer this jaggery and water solution. It will start bubbling first.
5. You have to continue to cook till you come to a soft ball stage in the jaggery solution.
6. To check the soft ball stage, take some water in a small bowl. Drop a bit of jaggery solution in the water. The water will cool the jaggery syrup and when you remove it, the consistency will be sticky and forming a soft ball.

Making Til Ke Laddu

1. At this stage, switch off the heat and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.
2. Mix the dry roasted mixture with the jaggery solution thoroughly.
3. Keep the pan on your work surface or kitchen countertop.
4. When the mixture is still hot, begin to shape til laddu from it. If too hot, then wait for a minute and then form the laddu. Spread some oil or water in your palms to shape the ladoo. If you are not able to shape laddu when the mixture is too hot, wait for some seconds and then shape the laddu
5. You can also use a ½ to 1 tablespoon measruing spoon for scooping the mixture and making the til ke laddu Then just shape the laddu once you scoop them out.
6. For the last batch, scrape the sides very well and then make til ladoo from it.
7. Make all the til ladoo this way. Store in an airtight jar at room temperature.
8. Serve til ke laddu ladoo during makar sankranti or have them as a sweet snack.