MAKAR SANKRANTI SPECIAL RECIPES

MAKAR SANKRANTI SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA

Makar Sankranti is an important festival for the followers of Sanatan Dharma, celebrated with great enthusiasm and joy every year. This festival marks the Sun’s entry into the zodiac sign Capricorn (Makara), marking the beginning of its northward journey (Uttarayana). It is considered an extremely auspicious event and signifies positivity, renewal, and promises of fresh beginnings.

MAKHANA KHEER

Ingredients                                                Quantity
Soft white makkanas                                100 gm
Olive oil                                                         0.5 gm
Milk                                                                400 ml
Almonds                                                        10 gm
Sugar                                                               20 gm
Pistachios                                                      05   gm
Cardamom                                                    0.5 gm
(milk-based dessert with mild flavor of cardamom, sprinkled with almonds & pistachios)

Method
Cut makhana into halves and put it in a saucepan along with oil.
Fry over low heat for about 5 minutes
Add milk and sugar and stir well
Simmer for about 1 hour or until milk reduces to half and to creamy consistency.
During this period stir from time to time
Add almonds and pistachios
Sprinkle crushed cardamom

MITHAI KI CHAAT

Ingredients                      Quantity
Chena Murgi                       75 gm
Boondi                                  75 gm
Rabri                                     50 gm
Cinnamon powder           a pinch
Chocolate dark                  2 tbsp
Figs                                        1 number
Mint leaves                          few leaves

Method
Mix chena murgi, boondi and rabri together
Pour tempered chocolate in a plate  and allow to dry
Fill the plate with prepared mixture, sprinkle cinnamon powder on top
Place figs on the side and garnish with mint leaves.

PANEER STUFFED ALOO TIKKI WITH RAW BANANA

Ingredients                                                               Quantity

For the tikki
Raw Bananas                                                               3 medium
Ginger finely grated                                                   1 tbsp
Green chili finely chopped                                       1 medium sized
Coriander leaves finely chopped                           1 tbsp
Salt                                                                                  1 tsp
Jeera powder                                                                ½ tsp
Red chili powder                                                          ½ tsp
Oil to shallow fry the tikkis

For the filling
Paneer grated                                                                    ¾ cup                                                                 
Roasted jeera powder                                                     ¼ tsp
Finely chopped coriander leaves.                                1 tsp
Finely chopped green chili                                            1tsp

Method
Cut the bananas lengthwise, and cook on medium flame until banana is cooked. Let it cool completely, then only the peel will come off just like a ripped banana
Grate bananas, or mash them with hand or a fork, and set aside. 
In a small pan, heat some oil and fry ginger, green chilies till brown  Add this and the rest of the ingredients, add few drops of oil to the banana mash and mix gently to make a consistent mixture. 
Divide it into 10-12 equal positions, make circles and keep them aside in a plate. 
Mix all the ingredients for the filling, adjust salt as per your need and get ready to make tikkis. 
Make a ball of the banana mixture, flatten it into a disk.
Fill a tbsp.  Of paneer mixture into it, and then seal the edges, give it a round shape.
Flatten it gently to form a tikki and they are ready to fry. 
Place hot tikkis in a plate and serve it with onion and chutney.

GAJJRELLA PIE WITH NUTTY CHOCOLATE CRUNCH

Ingredients                                                       Quantity
Milk                                                                            ½ ltr
Carrot                                                                        1 kg
Sugar                                                                         150 gm
Raisins                                                                       50 gm
Cashew nut                                                               50 gm
Green cardamom                                                     5 gm
Desi ghee                                                                   100 gm
Khoya danedar                                                        200 gm
Pre made tarts                                                         as per your requirement

Method
Clean and peel carrots. Grate coarsely.
In a deep pan add carrots, milk and green cardamom (crushed)
Put it on fire and cook until carrot is well cooked and entire milk is absorbed
In a separate kadhai, add ghee. When warm, add raisins and cashew nut.
Sauté for a minute. Add ¾th Khoya and sauté for another 3-4 minutes.
Now add cooked carrots and sugar. Cook for another 3- 4 minutes.
Switch off the flame and cool
Line individual pie shells(tarts) with Gajjrella, topped with crumbled Khoya and garnished with dark chocolate crunch