Makar Sankranti: Recipes to try at home this festive season

Roast 1/3rd cup sesame seeds, 1/4th cup peanuts, and 1/4th cup coconut separately. Mix all three ingredients.

Add 1/4th teaspoon cardamom powder to it.

On a low flame, simmer half cup grated jaggery and 3 tablespoons water.

Cook till it reaches a softball stage, switch off the flame, and add the roasted ingredients.

Now, make laddu balls and store them in an airtight container.

Roast one cup of peanuts till crunchy. Once cooled, remove the husk.

Cook half cup jaggery and 2 tablespoons of water until it reaches a hardball stage. Now, ickly add the peanuts and mix well.

Remove it to a greased plate. Place a foil and roll with a rolling pin to even out chikki.

Remove the foil. Once cooled, break the chikki, and store.

Roast half cup rice and 1/3rd cup moong lentils and rinse with water.

In a pressure cooker, cook the rice-lentil mixture with 3 cups water for 11-12 minutes.

On a low flame, make a jaggery syrup with half a cup water and half cup jaggery, and mix in some cardamom powder.

Add it to the cooked mixture. Mix and garnish with fried dry fruits.

Take 250 grams of fresh paneer and crumble it.

Add half cup sugar and mix well.

Knead till it becomes loose with a cake batter-like consistency.

Add half teaspoon cardamom powder and half tablespoon rice flour.

Grease a baking pan with ghee and pour the mixture.

Bake in an oven preheated to 180 degrees Celsius for 30-45 minutes.

Cool it and enjoy the dessert.

Pour half cup of Milkmaid (condensed milk) into a pan and add in a one-and-a-half cup of desiccated coconut.

Add half teaspoon cardamom powder. Stir continuously. Add more milkmaid if required.

Cook till the mixture begins to thicken. Then, remove from flame.

Make small balls while the mixture is still hot and roll them in desiccated coconut.

Gobble them up before they are over!