Makara Sankranti is one of the most auspicious occasions for the Hindus. This is known as Makar Sankranti or Poush Sankranti in West Bengal, as it is celebrated in the last day of Bengali month of Poush. It is called by different names in all over India – Magh Bihu, Makar Shankranti, Pongal, Uttarayan etc. are just a few to mention. o celebrate this harvest festival, in all bengali homes, mothers and grandmothers get busy making a special kind of sweet named , which is made with rice flour. Another special thing is needed is Palm Jaggery (khejurer Gur), which is only available in winter season. Once you taste this, you will never forget the taste of this special sweet. There are many kinds of Pithe, namely Puli Pithe, Gokul Pithe, Dudh Puli, Patishapta and many more.
Sabudana kheer is a traditional Indian pudding which prepared with sago pearl, milk and palm jaggery and garnish with nuts. I love its creamy and chewing taste.
Sabudana (sago pearl) - 1 cup
Milk - 1 ltr
Palm jaggery as per taste
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp
A handful cashew nuts and raisin
Wash and soak the sabudana in enough water for 30 minutes in a thick bottom pan.
In a pan, add ghee when hot, add cashew nuts to it. When it almost roasted then add raisin, remove them both and set aside.
In a heavy bottom pan boil milk. When the milk is boiling then add sabudana and cook in low flame till the sago is cooked and turns soft.
Now add palm jaggery and make sure all the solid chunks get dissolves.
Now payesh is ready to serve. Eat it hot or cold, get the taste and smell of gur.