The joy of Indian festivals lies in their ability to turn seasonal shifts into vibrant cultural experiences, and nowhere is this more vivid than on 14th January, when the sun’s transition into Capricorn (Makar Sankranti) sparks celebrations across the nation. In Gujarat, this day transforms into Uttarayan, a festival that paints the skies with colours, music, and an energy that unites cities, towns, and villages. From Ahmedabad’s pols to the breezy terraces of Surat and Rajkot, the entire state awakens before dawn, ready to greet the year’s most spirited celebration with kites, food, and the warmth of community.

Uttarayan marks the arrival of longer, brighter days, and Gujaratis honour it by taking to their rooftops before sunrise. The sky quickly fills with patangs of every shape and colour, gliding and dancing to the playful cries of “Kai Po Che!” as friendly kite battles unfold across neighbourhoods. The festival is as much about food as it is about flight — homes prepare traditional delights like undhiyu, jalebi, til-gud chikki, surati locho, and fresh khichdo, filling the air with aromas that define the season. Music, laughter, and shared meals turn every terrace into a celebration hub. At the same time, the evening brings a magical glow as illuminated kites and tukkals rise into the night sky, symbolising new hopes for the year ahead.

Recipes From Our Seniors Today Members:
Carrying forward the spirit of tradition, one of our Seniors Today members, Mrs Sudha Dave, has shared some of the much-loved Uttarayan specialities enjoyed across Gujarat’s rooftops. 

1. Bajra Ghughri

Ingredients

• 1 cup bajra (pearl millet), washed and soaked for 8–10 hours
• 2–3 tbsp mustard oil (or groundnut oil for traditional flavour)
• 6–7 garlic cloves, crushed
• 1 small piece of ginger, finely chopped
• 1–2 green chillies, slit
• 8–10 curry leaves
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• A pinch of asafoetida (hing)
• Salt to taste
• Juice of 1 lemon
• Fresh coriander leaves, chopped
• Optional garnish: sev or roasted peanuts for crunch

Method

• Soak & Cook Bajra
  • Wash the bajra thoroughly 2–3 times.
  • Soak in water for 8–10 hours (overnight is best).
  • Drain and pressure cook with 2½ cups water and salt for 35–40 minutes on low flame until soft.
• Prepare Tempering (Vaghar)
  • Heat mustard oil in a pan.
  • Add cumin seeds, garlic, ginger, chillies, and curry leaves.
  • Sauté until aromatic.
• Combine & Flavor
  • Add turmeric and hing.
  • Mix in the cooked bajra, stir well, and adjust salt.
  • Simmer for 5 minutes to let flavours blend.
• Finish & Serve

• Squeeze lemon juice, sprinkle coriander, and garnish with sev or peanuts.
• Serve hot with paratha, rotla, or kadhi.

2. Undhiyu (Kahtiyawadi and Surti Style)

Normal Gujarati Undhiyu (Kathiyawadi Style)

Ingredients

• Mixed winter vegetables:
  • Surti papdi (or regular broad beans)
  • Tuvar lilva (pigeon peas)
  • Potatoes, sweet potato, yams
  • Raw banana, brinjal
• Masala: coriander powder, cumin powder, turmeric, chilli powder, ginger-garlic paste
• Fresh coriander leaves
• Oil, salt, sugar, lemon juice

Preparation

• Chop vegetables into medium pieces (no stuffing).
• Heat oil, add hing, cumin, and ginger-garlic paste.
• Add beans first, then root vegetables, then brinjal/banana.
• Sprinkle masala, salt, sugar, and lemon juice.
• Add a little water, cover, and cook till tender.
• Garnish with coriander.

Surti Undhiyu (Festive Uttarayan Special)

Ingredients

• Vegetables: surti papdi, tuvar lilva, baby potatoes, brinjal, yam, raw banana, sweet potato
• Stuffing Masala: grated coconut, sesame seeds, coriander, ginger-garlic-green chilli paste, turmeric, chilli powder, cumin-coriander powder, sugar, lemon juice, salt
• Methi Muthiyas: besan, chopped methi, spices, sugar, lemon juice, soda
• Oil, hing, ajwain

Preparation

• Make methi muthiyas (steam or fry).
• Prepare stuffing masala with coconut, sesame, coriander, and spices.
• Slit brinjals, potatoes, banana — stuff with masala.
• In a heavy-bottomed vessel, layer the beans at the bottom, then the root vegetables, and finally the stuffed vegetables.
• Sprinkle masala between layers, and add a little water.
• Place methi muthiyas on top.
• Cook covered (traditionally in earthen pots or a pressure cooker).
• Garnish with coconut and coriander.

3. Chikkis (Multiple)

• The Common Base (Jaggery Syrup)

Ingredients:

• 1 cup jaggery (grated or chopped)
• ½ cup water
• 1 tsp ghee

Method:

• Heat jaggery with water on a low flame until it melts.
• Boil until it reaches hard ball stage (drop a little in cold water — it should form a firm ball).
• Add ghee for shine and to prevent sticking.
• Quickly mix in the main ingredient (peanuts, mamra, etc.), spread on a greased plate, roll thin, and cut into pieces.

• Peanut Chikki (Singdana Chikki)

• Main ingredient: 1½ cups roasted peanuts (whole).
• Mix peanuts into hot jaggery syrup, spread, and cut.

• Mamra Chikki (Puffed Rice Chikki)

• Main ingredient: 2 cups mamra (puffed rice).
• Mix quickly into the syrup, spread thin for a light texture.

• Chana Dal Chikki

• Main ingredient: 1½ cups roasted chana dal (daria).
• Mix into the syrup and spread evenly.
   

• Til Chikki (Sesame Chikki)

• Main ingredient: 1½ cups roasted sesame seeds.
• Mix into syrup, spread thin.
   

• Crushed Peanut Chikki

• Main ingredient: 1½ cups coarsely crushed roasted peanuts.
• Mix into the syrup, spread.

Tips for Perfect Chikki

• Always roast nuts/seeds before mixing — enhances flavour.
• Grease the rolling pin and plate with ghee to avoid sticking.
• Cut while warm, before it hardens.
• Store in an airtight container to keep crisp.

4. Gujarati-Style Jalebi

Ingredients

• Batter:
  • 1 cup maida (all-purpose flour)
  • 2 tbsp rice flour (for crispness)
  • 2 tbsp curd (yoghurt)
  • 1 pinch baking powder
  • 1 pinch turmeric or orange food colour (optional, for golden hue)
  • Water as needed
• Sugar Syrup:
  • 1 cup sugar
  • ½ cup water
  • 3–4 saffron strands
  • 2–3 cardamom pods, crushed
  • ½ tsp lemon juice (to prevent crystallisation)
• For Frying:

• Ghee (traditional) or oil

Method

• Make Batter
  • Mix maida, rice flour, curd, baking powder, and food colour.
  • Add water gradually to make a smooth, flowing batter.
  • Cover and ferment overnight (8–10 hours). This fermentation gives Gujarati jalebi its slight tang.
• Prepare Syrup
  • Boil sugar and water until one-string consistency.
  • Add saffron, cardamom, and lemon juice. Keep warm.
• Fry Jalebis
  • Heat the ghee in a flat pan.
  • Pour batter into a piping bag or a cloth with a small nozzle.
  • Pipe spirals directly into hot ghee.
  • Fry until crisp and golden.
• Soak & Serve

• Dip hot jalebis into warm syrup for 30–40 seconds.
• Serve immediately with fafda, papaya sambharo, or milk.

Gujarati Touch

• Fermentation: Unlike instant jalebis, Gujarati jalebi has a tangy undertone.
• Rice flour: Ensures crispness.
• Saffron-cardamom syrup: Adds festive aroma.
• Pairing: Always enjoyed with fafda and sambharo during Uttarayan kite-flying mornings.

5. Bajra Sweet Khichdi (Mitho Bajra Khichdo)

Ingredients

• 1 cup bajra (pearl millet), soaked overnight
• ½ cup rice (optional, for softness)
• ½ cup jaggery (grated)
• 2 tbsp ghee
• ½ tsp cardamom powder
• 2–3 tbsp dry fruits (cashew, almond, raisins)
• Pinch of nutmeg (optional)
• Milk (½ cup, optional for richness)

Method

1. Pressure cook bajra (and rice if using) with 3 cups of water until soft.
2. Mash lightly.
3. Add jaggery and cook until it melts and blends.
4. Stir in ghee, cardamom, nutmeg, and milk if desired.
5. Garnish with dry fruits.

Uttarayan is Gujarat’s celebration of light, food, and community. From bajra ghughri and undhiyu to jalebi, chikki, and mitho bajra khichdo, each dish carries warmth and tradition, just like the kites that brighten the skies. Together, they remind us that festivals are not only about rituals, but about shared joy, heritage, and the bonds that make every rooftop a home.

Mrs Sudha Dave