Makar Sankranti 2023: Interesting Recipes That You Can Try This Harvest Festival

Every region celebrates the day with a different custom and meal. Here are some unique recipes that you can try.

Makar Sankranti 2023: Interesting Recipes That You Can Try This Harvest Festival

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New Delhi: One of the festivals that are most widely observed in the nation is Makar Sankranti. And if you look around, you'll see that every region celebrates the day with a different custom and meal.

So, here is a list of Makar Sankranti recipes by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.

1. Karela Seekh Kebab:

Ingredients:

• Ghee
• Cumin seed
• Garlic, chopped
• Ginger, chopped
• Bitter Gourd, grated
• Beans, chopped
• Chopped spinach
• Grated potato
• Black pepper
• Almonds, crushed
• Khoya
• Corn
• Roasted gram flour
• Salt as required

Method:

• Put desi ghee in the cooking pan.
• Add cumin seeds, garlic, and ginger and saute till golden brown.
• Add Karela, beans, potatoes, black pepper and salt.
• Let it cook for about a couple of minutes. Then add almonds, khoya, and corn.
• Now add roasted gram flour to make the mixture into dough.
• Settle the dough on the tandoor rod for roasting and put it inside the tandoor.
• Once roasted, serve with mint and chilli chutney.

2. Dahi ke kebab:

Ingredients:

• Hung Curd
• Paneer (Grated)
• Roasted channa powder
• Gram Masala
• Green Cardamom Powder
• Salt
• White pepper powder
• Orange marmalade
• Desi Ghee for cooking

Method:

• Take hung yoghurt in a bowl, add all the above ingredients and mix well.
• Divide into equal portions. Now, stuff with paneer. Damp your hands, take a portion of the mixture, and roll lightly in the shape of a kebab (one centimetre thick round). Prepare the other kebabs in the same way.
• Heat sufficient oil in a pan and grill the kebabs till golden in colour.
• Remove from heat and serve hot with mint chutney or sauce.

3. Fruit & mint custard:

Ingredients:

• Strawberries
• Kiwi
• Apricot
• Yellowberry
• Mango custard powder
• Milk
• Sugar
• Cashew nuts (chopped)
• Few drops of vanilla extract
• Mint leaf (chopped)
• Almond (sliced)
• Milk/chocolate bar

Method:

• Take strawberries, apricot, kiwis, yellow berry or fruit of your choice and cut into small cubes or slit them into two halves
• Mix custard powder and sugar in little milk.
• Boil the remaining milk for 10 minutes.
• Pour the boiled milk into the above mixture.
• Add chopped fruits, chopped mint leaf and add vanilla extract.
• Garnish with chopped almonds and cashews and add milk. Add a chocolate bar as per your liking.
• Keep it in a freezer (for better taste) or let it cool down for some time at room temperature.
• Exotic fruit and mint custard are ready to serve.

4. Almond Gujia:

Ingredients:

• Maida (All purpose flour)
• Oil / Ghee (melted)

For Filling:

• Khoya
• Cardamom Powder
• Chopped almond
• Raisins (Kishmish)
• Crushed almond
• Dried coconut (shredded)
• Sugar

Method:

• Sieve the flour. Mix oil with the maida.
• Mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough.
• Set aside and cover with a damp cloth.
• Mash the khoya and fry it in a kadhai / deep pan till light brown in colour. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool.
• Divide the dough into small balls and roll each ball into a small round of 4 "in diameter. Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.
• Bake in the oven for 15-20 minutes until golden brown colour. Take out from the oven and dip in sugar syrup. Make sure the sugar is properly coated.
• Garnish with almonds, pistachio and serve hot

(Disclaimer: This report has been published as part of the auto-generated syndicate wire feed. Apart from the headline, no editing has been done in the copy by ABP Live.)