Makar Sankranti (A Celebration of Harvest and Warmth)

The evening before Makar Sankranti brings nostalgia as I recall these words of my grandparents, “You must wake up before sunrise tomorrow; we will go to the Mother River Ganges for a holy dip!” It used to be an unmissable event. And while returning home, we would donate to the needy, offering food, clothes, and money, as an act of compassion and charity.

Makar Sankranti is one of the few Indian festivals celebrated according to the Solar Calendar, marking the transition of the Sun into the zodiac sign of Capricorn (Makar). Observed annually on January 14th or 15th, it signifies the end of winter and the beginning of Uttarayan—the Sun’s northward journey, promising longer and warmer days. It is primarily a harvest festival, a thanksgiving to nature for its abundance.

Millions of devotees take a holy dip in sacred rivers like the Ganga and Yamuna, particularly at the Magh Mela in Prayagraj, believing it cleanses them of past sins. The day is also synonymous with Daan (charity), where people donate sesame seeds, blankets, and grains to the needy. Kite-flying is a famous tradition in states like Gujarat and Maharashtra. 

In Tamil Nadu, it is celebrated as Pongal, a four-day thanksgiving festival. In Andhra Pradesh and Telangana, the festival is marked by discarding old possessions (Bhogi), decorating entrances with elaborate Muggulu (Rangoli) patterns, and honoring cattle (Kanuma). In Karnataka, known as Suggi, the highlight is the exchange of Ellu Bella (a mix of sesame, jaggery, coconut, and peanuts) with the saying, "Ellu bella thindu olle mathadi" (Eat sesame and jaggery and speak good words).

Growing up in Bihar, I affectionately called this festival 'Khichdi' or 'Til Sakraat'. Our morning began with the traditional Dahi-Chura (flattened rice with yogurt) and Gur (jaggery). As a wellness expert, I truly appreciate how this combination boosts gut health and iron levels during winter. We also cherished Tilkut from Gaya—crispy sesame sweets that provide essential warmth to the body. Lunch was strictly reserved for the namesake dish: Khichdi. There is a famous local saying I would like to share with you all: 'Khichdi ke chaar yaar — Dahi, Papad, Ghee, Achar' (Khichdi has four friends — Yogurt, Papad, Ghee, and Pickle). Paired with Chokha (roasted vegetables), it is the ultimate balanced meal—simple, nutritious, and deeply nostalgic.

Makar Sankranti is a vibrant celebration of the Sun, the soil, and livestock.