Five types of Laddoos you can make this Makar Sankranti

Makar Sankranti is an Indian festival celebrated in several states around mid-January. Around the same time, Pongal is observed in Tamil Nadu and Lohri in Punjab. This festival is celebrated in honour of the Sun God to pay tribute to its energy that has facilitated life and food on earth.

Makar Sankranti closely follows the Gregorian calendar and will be celebrated on Jan 14th. It is a time for harvest festivals of all different states, each having its own practices and customs. Some of the common food items eaten on Makar Sankranti are Til laddoos, Moongphali, Gajak, Dal Pakodi, Gajar ka Halwa, Dahi-Chivda etc. Here is a look at five types of Laddoos you can make this Makar Sankranti.

1. Dry roast 1 cup white sesame seeds on medium-high heat, until fragrant. Keep aside.

2. In the same pan, heat 1/2 cup jaggery and 2 tbsp. ghee until it melts completely. Remove from heat.

3. To the melted jaggery and ghee, add the toasted sesame seeds, pistachio powder (10-12 pistachios), and cardamom powder (6-8 cardamom). Mix well.

4. Rub a little ghee/oil on your palms. Take a small amount of the mix and shape into small bite size balls. Repeat till all the mixture is over.

1. In a pan, dry roast 1 cup black sesame seeds. Keep aside.

2. In the same pan, heat 1 cup jaggery and ¼ cup water. Boil for 5 minutes.

3. Turn off the flame and add roasted sesame seeds, 2 tbsp. crushed peanuts, 2 tbsp. cashews and ½ tsp. cardamom powder. Mix well.

4. Allow it to cool for 5 minutes or till the mixture thickens.

5. Grease hand with little ghee and prepare balls of size of your choice.

1. In a pan, dry roast 3 cups puffed rice on low flame until it turns crisp. Keep aside.

2. In a large kadhai heat 1 tsp. ghee and add 1 cup jaggery. Keeping the flame on low, stir continuously until the jaggery melts.

3. Check the consistency by dropping syrup into a bowl of water - it should form a soft ball.

4. Turn off the flame and add dry roasted puffed rice and mix gently until the mixture is well combined.

5. Grease your hand with ghee or wet your hand with water and prepare laddoos while the mixture is still warm.

1. Coarsely grind 1.5 cup roasted peanuts and transfer into a bowl. Add 1/4 cup each of chopped almonds, cashews and raisins and mix well.

2. Heat 1 tbsp. ghee in a non-stick pan. Add 1 cup grated jaggery, mix and cook till it melts. Switch off heat, add nut mixture and mix well. Set aside to cool.

3. Divide the mixture into equal portions and shape them into laddoos.

1. Roast 1 cup flattened rice (poha) with 1 tbsp. ghee on a pan till it turns slightly brown. Set aside.

2. In the same pan, add 1/2 cup desiccated coconut and keep stirring till it releases aroma.

3. Transfer poha and coconut to a blender along with 1/4 tsp. cardamom powder and 3/4 cup grated jaggery. Blend well and transfer to a plate.

4. Heat a pan with 1/2 cup ghee, add 8-10 cashews, fry till golden brown and add 8-10 raisins. Pour this over the mixture.

5. Mix properly, make small balls and serve.