As the sun rises on January 14, Odisha comes alive with vibrant festivities, marking the harvest season of Makar Sankranti. While the rest of India celebrates with kites, sweets, and prayers, Odisha adds its unique flavour to the occasion. At the heart of the celebrations is one cherished traditions – Makara Chaula – that embodies the spirit of the festival.
In the sacred city of Puri, devotees offer Makara Chaula, a traditional dish made from newly harvested paddy, to Lord Jagannath. This uncooked custard, comprising rice, milk, chenna, jaggery, bananas, and sweet puffed rice, is a symbol of gratitude and prosperity. The offering is particularly significant as it’s made from ingredients sourced from Goddess Lakhmi.
This traditional dish associated with the vibrant festival of Makar Sankranti holds a special place in the culinary traditions of Odisha. It’s made with freshly harvested ingredients, showcasing the season’s bounty. The mix of jaggery, and coconut with rice creates a flavour explosion that’s quintessential to the festival. This dish captures the essence of Makar Sankranti, delighting both taste buds and spirit.
Sometimes, sesame and sugarcane are also used to prepare this sweet and sticky pudding. This nutritious delight is not only a treat for the taste buds but also a powerhouse of iron, protein, fibre, and minerals. As a token of appreciation for the harvested crops, Makar Chaula is offered to Lord Jagannath, along with other delectable dishes as a token of appreciation for the crops harvested after a period of labour and toil. It is said that Makar Chaula filled with iron, protein, fibre and minerals works wonders for your body as well as improves your skin and hair.
Also known as Uttarayana, Maghi, or Sankranti, Makar Sankranti is celebrated on January 14. It also marks the sun’s entry into the Makara zodiac sign (Capricorn). The day marks the start of the sun’s trip toward the Northern Hemisphere (Uttarayanam). On Makar Sankranti, devotees take a holy dip, offer prayers, and seek forgiveness. They donate sesame seeds, blankets, and other items to spread goodwill and positivity. Sesame seeds and oil are believed to have astrological benefits, warding off ill effects of planets like Rahu and Saturn. Donating black sesame seeds to temples is considered auspicious, while enjoying til ke laddoos is a sweet way to celebrate the occasion.
That apart, the colour yellow holds great significance, which is why people often cook khichdi at home on this day. According to Ayurveda, eating khichdi signals the body to prepare for the seasonal change to Spring. Khichdi is also light and easy to digest.
However, Odisha has got a sweet spot for Makara Chaula. This pudding-like delicacy is a special offering to God, showcasing gratitude. Let’s dive into making this divine treat.
Ingredients of Makara Chaula
- 1 cup raw rice,
- 1 cup grated coconut
- 1/2 cup sugar/jiggery
- 1/4 cup khoya
- 2 ripe bananas
- 1/2 tsp black pepper
- Chopped fruits (apples, oranges, pomegranates, grapes, etc.)
- 1 cup chenna
- 1/2 teaspoon cardamom powder
- Salt
- Chopped nuts (for garnish)
How to Make Makara Chaula
To make Makara Chaula, start by soaking raw rice for 3-4 hours or overnight, then dry it at room temperature. Grind the dried rice with grated coconut, khoya, sugar, and milk into a smooth paste. Mix in chenna, cardamom powder, black pepper powder, and chopped fruits like apples, oranges, or grapes. Add crushed banana and mix well. Finally, garnish with chopped nuts and fruits, and your Makara Chaula is ready to serve.
By Rashmi Rekha Das
