Makar Sankranti marks the sun’s movement into Capricorn, a moment that has been observed for centuries as a sign of transition. Winter begins to loosen its grip. Days stretch longer. The earth rests after harvest.
For many people, Sankranti is less about ceremony and more about habit. Homes are cleaned. Rangoli appears near the door. Sesame and jaggery make their way into the kitchen. Some families fly kites. Others simply sit together and share food. Even when you’re not at home, the feeling of the festival lingers. That’s where familiar flavours matter most.
These days, not everyone celebrates Sankranti in their hometown. Work, travel, or living alone often means celebrating in more intimate settings. That doesn’t reduce the importance of the day. It simply changes how people experience it. Getting your hands on traditional sweets keeps you in touch with your roots. Swiggy Instamart brings festival essentials and Makar Sankranti treats right to your door. You can enjoy the auspicious day and authentic flavours regardless of your location.
Why Are Makar Sankranti Sweets Special?
Sankranti sweets are delicious for a reason. Sesame, jaggery, milk, ghee, and lentils are the key ingredients of sweets on Makar Sankranti. These ingredients are warming, give energy and suit the season.
But beyond nutrition, there’s meaning. Tilgul is made and shared to symbolise sweetness and goodwill. Chikki is broken and offered casually, without ceremony. Sweets are exchanged, not displayed. This simplicity is what sets makar sankranti sweets apart.
Top 8 Makar Sankranti Sweets to Savour This Year
1. Tilgul
Tilgul is inseparable from the festival, especially in Maharashtra. Small sesame and jaggery laddoos are exchanged with words that ask people to speak sweetly and forget bitterness. The taste reflects that message. Nutty, mildly sweet, slightly earthy. Tilgul isn’t meant to feel indulgent. It’s meant to feel grounding.
2. Chikki
Chikki is crafted with the perfect crunch of peanuts, sesame and jaggery. It is that unassuming treat sitting in the tin that somehow manages to disappear, one irresistible piece at a time.
3. Gajak Rolls
Gajak Rolls are lighter and more delicate than chikki. Thin layers of sesame and jaggery are rolled into crisp spirals. Gajak feels festive without being heavy, which is why people tend to keep reaching for one more.
4. Moong Dal Halwa
Moong Dal Halwa is rich, slow-cooked and indulgent. The long roasting and generous ghee give it a dense texture. This isn’t a sweet made casually. When it appears during Sankranti, it signals care, effort, and abundance. A small portion is enough to feel satisfied.
5. Jalebi
Bright orange and syrupy, Jalebi adds contrast to the Sankranti spread. Where most sweets are nutty and warm, jalebi is crisp and sharp. It’s often eaten fresh, sometimes with warm milk. Its colour alone feels celebratory.
6. Kaju Katli
Kaju Katli makes its presence in every festival. It melts in the mouth, is slightly sweet and widely loved. While not limited to Sankranti, it’s one of the things we often find on the table during every festival.
7. Mysore Pak
A South Indian classic, Mysore Pak is rich and crumbly with an intense ghee aroma. It’s made of gram flour, sugar and ghee, so it’s filling as well as indulgent.
8. Malpua
Malpua is among the traditional Indian sweets. Soft, pan-fried and drenched in syrup, it’s comforting and familiar. In some areas, it’s also served warm and or with thickened milk, making it a dessert meant to be enjoyed slowly.
Top 9 Makar Sankranti Sweets Recipes to Make at Home
Here are the recipes of the Makar Sankranti sweets that can help you prepare at home:
1. Tilgul Recipe
Tilgul recipe starts with slowly roasting sesame until it has a nutty smell. Do not burn it. Next, melt the jaggery with a bit of water. Once it thickens, the sesame goes into it. Shape the laddoos while the mixture is still warm because it will refuse to cooperate once it cools down.
2. Puran Poli Recipe
A good puran poli is all about the filling. The puran poli recipe requires you to cook channa dal well so that it is easy to mash with your fingers. Then add jaggery and cardamom powder to it. Ensure the mixture is smooth and not grainy. Then it is stuffed inside the dough and rolled gently. Slow-roast it well with ghee to ensure an evenly cooked puran poli.
3. Kheer Recipe
The kheer recipe asks for patience more than skill. Milk should simmer and begin evaporation before rice is added. Stir occasionally, not constantly. Sugar goes in once the rice is fully cooked, or the texture turns thin. Cardamom at the end keeps the flavour gentle and clean.
4. Gajar Halwa Recipe
Fresh carrots matter for gajar halwa. Grate them fine and cook slowly with milk. Rushing this step dulls the sweetness. Ghee and sugar are added only after most moisture evaporates, giving the halwa its deep colour and richness.
5. Chikki Recipe
The chikki recipe is unforgiving. Jaggery syrup must reach the hard-crack stage. Test it in cold water before mixing nuts. Once combined, spread quickly and cut while still warm. Wait too long, and it sets like stone.
6. Moong Dal Halwa Recipe
This sweet needs attention. Moong dal halwa recipe starts with grounding soaked moong dal and then roasting it patiently in ghee. The colour should change slowly, never brown too fast. Milk and sugar go in gradually, with constant stirring to avoid lumps.
7. Jalebi Recipe
Jalebi recipe includes flour, baking soda, yellow food colour, and ghee. Jalebi batter needs time to ferment for that slight tang. Oil temperature should stay steady. Fry until crisp, then dip immediately into warm syrup. Hot syrup ruins texture.
8. Kaju Katli Recipe
For the kaju katli recipe, Cashew powder must be extremely fine. Grainy powder affects texture. Cooking the sugar syrup to the right consistency ensures the dough sets without turning too chewy. Once it comes together, roll while warm and cut gently.
9. Malpua Recipe
A good Malpua recipe starts with a great batter. For this recipe, we need Maida or Atta, suji, sugar, cardamom powder, fennel seeds and milk. Make a smooth batter and keep it aside. Fry on medium heat so the centre cooks properly. The syrup should coat the malpuas and avoid drowning them entirely. This keeps the malpua soft and scrumptious in taste.
Enjoy the Sweetness of Makar Sankranti: Try These Traditional Delights!
Celebrating Makar Sankranti means enjoying delicious traditional food that’s prepared slowly and shared with love. Whether you make these sweets at home or they come from someone who loves you, there is a warmth and meaning about them.
With Swiggy Instamart, now shopping for festival essentials and delicious ready-made sweets from top brands is easy. Get doorstep delivery from the comfort of your home. We make the Sankranti festival a celebration to look forward to without compromising on authentic flavours.
Frequently Asked Questions
What are the most popular sweets for Makar Sankranti?
Tilgul, chikki, gajak, moong dal halwa and jalebi malpua are some of the most popular ones.
What other foods are traditionally served during Makar Sankranti celebrations?
Aside from the above common sweets, dishes such as laddu, Laai, Pongal, Makara Chaula/Chawraa, Kheer (rice pudding), and Undhiyu are served.
What is the significance of tilgul during Makar Sankranti?
Tilgul is the symbol of sweetness, warmth and oneness. It fosters goodwill while connecting cultural traditions.
