Producer: Mehak Pal Editor: Aparna Singh
In Karnataka, Makara Sankranti is marked by the ritual of Ellu Birodhu. Women exchange Ellu Bella, a regional delicacy made from freshly cut sugarcane, sesame seeds, jaggery, and coconut, with at least 10 families.
Hangrai is celebrated in Tripura and starts a week before the festival. People collectively bring home the harvested paddy, contributing to the construction of the Hangrai Nok. People celebrate the festival by singing and dancing near the Hangrai Nok and indulging in delectable meals.
During the festivities, locals construct meji, a wooden and leaf structure guarded overnight while enjoying local delicacies; the meji is set ablaze the next day after offering prayers. It is followed by a grand feast.
In Andhra Pradesh and Telangana, Makar Sankranti is a four-day festival. Each day carries unique traditions.
In West Bengal, Poush Parbon is celebrated on the last day of the Hindu month of Poush, ushering in the Magha month.
For the Hajong people in Northeast India, Pusna is an important festival that involves the preparation of traditional cakes using ground rice, coconut, banana, and Palmyra palm juice.
Sakrat has various rituals and traditional foods such as Leto, Jil pitha, Jil utu, and Haku.
Shishur Saenkraat in the Kashmir Valley marks the transition from harsh winters to pleasant and warm seasons. People usually celebrate it with sweets made from jaggery and sesame.
Tusu, a harvest festival centered around paddy and rice, involves the establishment of Tusu by young girls.
Gujarat observes the Uttarayan festival over two days, Uttarayan on the first day and Vasi Uttarayan on the next. Apart from flying kites and preparing sweets, a special curry called Undhiyu is made from an array of vegetables.