Since the festival is celebrated in the mid winter, the food prepared for this festival are such that they keep the body warm and give high energy. Laddu of til made with Jaggery (Gur)is specialty of the festival.In Maharshtra it is called 'Tilgul', but the place where it is celebrated with much pomp is Andhra Pradesh, where the festival is celebrated for 3 days and is more of a cultural festival unlike an auspicious day as in other parts of India.
The festival is celebrated to mark the transition of the Sun from Sagittarius to Capricorn during the winter solstice in the northern hemisphere (or the beginning of Uttarayana). The famous Kumbh Mela is also held on Makar Sankranti every 12 years. Hindus gather in large numbers to take a holy dip at Ganga Sagar on this day every year.Makara Sankranti is the only Hindu festival which is based on the Solar calendar rather than the Lunar calendar.In some parts of India, the festival is celebrated by taking dips in the Ganga or any river and offering water to the Sun god. The dip is said to purify the self and bestow punya. Special puja is offered as a thanksgiving for good harvest.
The festival starts with bathing in the ponds or rivers and offering water to the Sun God (Surya) and giving alms to the poor. Bhojya daan (charity of raw food) to the Brahmin is customary on this day. The Bhojya daan consists of an uncooked mixture of rice, dal (lentil) ghee - melted butter, cooking oil, salt and Til (sesame seeds) ke Laddoo - a sweet preparation. The Bhojya is first dedicated to Lord Vishnu and Surya and then is offered to the poor. Such deeds earn special and lasting merit and assure one a place in heaven, so goes the belief.Women wear new clothes, new glass bangles and hold get-togethers to share sweets and gifts. A new bride is given ornaments made of sugar drops and her new relatives are invited to meet and welcome her at a Haldi (Turmeric) - Kumkum (Red Vermillion Powder) celebration.
(12 Nights/13 Days)