Today is Makarsankranthi. It is supposed to be the coldest night of the year and marks the end of winter. A lot of customs surrounding this festival reflect that. Black is not considered a very auspicious color, however, on this day ladies wear black sarees in some parts of India. Being cold, black helps to absorb heat and I am guessing that is the scientific reason behind this exception. Tilgul ladoos are made and eaten during this festival. Sesame seeds are heat producing food and prepare the body to fight the cold. An offering of chickpeas is also made since Goddess Laxmi is worshipped and it is belived to be her favorite offering. Ladies exchange gifts called “vayn” which are mostly household items. This was a festival where ladies, who would not mingle much during the rest of the year, had an opportunity to meet their relatives and friends.
Well, I think most of us know all these traditions. But a less known tradition in Goa is that of making an offering of rice to Diety Sankranthi. It is believed that Sankranthi takes a different form every year. In the olden days, the older ladies of the house would make bhakkari with parboiled rice as an offering to the Diety. A piece of this bhakari was thrown on top of the house while saying, “Sankranthi chack, bhurgebalank rakh”, which translates to, “Oh Diety Sankranthi, please accept my offering and take care of all my children”. Unfortunately, these traditions are being lost with time. I made it a point to make this ukkadilli tandlam godh bhakri this year to celebrate this auspicious day.
What you will need:
| Ingredients | Quantity |
|---|---|
| Ghee | 1 teaspoon |
| Grated Coconut | 1/2 cup |
| Jaggery | 2 tablespoons |
| Parboiled Rice | 1/2 cup |
| Salt | 1/2 tablespoon |
| Water | 3/4 cups |
How to make it:
- Wash and soak the parboiled rice overnight.
- On the next day, discard the water from the rice. Grind coarsely with 1/4 cup of water.
- Add freshly grated coconut along with 1/4 cup of water and grind coarsely.
- Add jaggery and salt.
Ground rice, jaggery, salt and ground coconut - Mix everything well. The mixture should be runny but not watery.
The consistency should be thick and slightly runny - While grinding the rice and coconut, grease a deep steel plate with ghee and place in an idli maker for steaming. I find that if you place the plate before hand in the steamer, the bhakri separates from the plate easily.
Let the greased plate heat with the water placed for steaming - Pour the bhakari mixture in the plate. Cover and steam for 20-25 minutes based on the size of your plate.
Pour the batter in the greased plate - Ensure that it is cooked by inserting a knife in the center. If the bhakari separates from the edges it is an indication that it is cooked.
Bhakri will begin to separate from edges when done - Enjoy, after making a small offering to Diety Sankranti 🙂