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Sweets - Mithai

Til Ladoo

Til Ladoo

Sankranti is considered to be an auspicious day because the festival 'Makar Sankranti' is celebrated in various regions of India. ‘Makar Sankranti’ is the harvest festival, whereby it marks the onset of the harvest season in India and thus is celebrated all across the country. It has various local names and is known as Pongal in the states of Andhra Pradesh and Tamil Nadu, Maghi and Lohri in Punjab and in Assam it is known as Bihu.

Going by the Bengali calendar ‘Makar Sankranti’ is usually celebrated on the very last day of the Bengali month of winter 'Poush' thus giving rise to the name 'Poush Sankranti’. To commemorate this very special day in any Bengali’s calendar the families usually prepare an array of home-made sweetmeats like Puli Pithe, Patishapta Pithe, Doodh (Milk) Puli and many other indigenous varieties of puli and pithe. These sweets are special owing to the fact that they are made using rice flour with inner fillings consisting of grated coconut.

In Maharashtra, it is celebrated by exchanging til-gud i.e. sesame seeds and jaggery. These are offered by married women to unmarried girls and a haldi-kumkum ceremony is organised. Given below is the recipe of Til-ladoos that are considered auspicious and made on this day.

Gulab Jamoon Gulab Jamun ????? ?????

Gulab Jamoon Gulab Jamun ????? ?????

Gulab Jamoon Gulab Jamun गुलाब जामुन (gool-aab jaa-mun) or gulab jambu is a popular North Indian, Punjabi, Sindhi, Gujarati, Bangladeshi, and Nepali sweet dish made of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.

Doodh (Milk) Puli Pithe

Doodh (Milk) Puli Pithe

Sankranti is considered to be an auspicious day because the festival 'Makar Sankranti' is celebrated in various regions of India. ‘Makar Sankranti’ is the harvest festival, whereby it marks the onset of the harvest season in India and thus is celebrated all across the country. It has various local names and is known as Pongal in the states of Andhra Pradesh and Tamil Nadu, Maghi and Lohri in Punjab and in Assam it is known as Bihu.

Going by the Bengali calendar ‘Makar Sankranti’ is usually celebrated on the very last day of the Bengali month of winter 'Poush' thus giving rise to the name 'Poush Sankranti’. To commemorate this very special day in any Bengali’s calendar the families usually prepare an array of home-made sweetmeats like Puli Pithe, Patishapta Pithe, Doodh (Milk) Puli and many other indigenous varieties of puli and pithe. These sweets are special owing to the fact that they are made using rice flour with inner fillings consisting of grated coconut. 

Chashani Bread (Sweet Fried Bread)

Chashani Bread (Sweet Fried Bread)

Preparation of Chashani Bread (Sweet Fried Bread)
Beetroot Halwa

Beetroot Halwa

Preparation of Beetroot Halwa

Badusha

Badusha

Badusha (Baadhusha) is a south Indian sweet dish made of flour and sugar. Learn how to make/prepare badusha by following this easy steps.
Badam Kheer

Badam Kheer

Preparation of Badam Kheer
Atte ka seera

Atte ka seera

Preparation of Atte ka seera
7-cup sweet

7-cup sweet

This is one of the easiest recipe and fast to cook. This sweet is very near to to mysore paak sweet with less of ghee.

I always used to wonder why the name is 7 cup sweet and used to think if it was made of 7 different types of flour. The reason is that this recipes needs 7 cups is different ingredients. if you count ingredients below you will see the total is 7.

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