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
