In West Bengol this sankranti is known as Pousa sankranti. This is the last date of Pousa month and celebrated as a Harvest festival. It is also popular as Makar sankranti in odisha. The festival is predominantly a harvest festival.
This day is celebrated throughout India in different avatar. Like for Bengali this is pousa parban, for odiya this is Makar Sankranti,in south this festival is known as pongal, and in north this day is celebrated Lohri.
This day is also known as uttarayan or Maghi.The names may change but the only ambition is to celebrate the harvest festival in true spirit.
The freshly harvested paddy, date palm jaggery (nolen gur & patali gur) is used in making verity of sweet dishes in this sankranti. The sweet dishes are mainly payas, sondesh ,pitha etc.On this day Goddess Laxmi is worshiped and many traditional sweet dishes are offered to her.
Among all the traditional pithas, patisapta is the king. This is fine crapes stuffed with coconut or khoya or kheer. There are many variation of stuffing as well as pancakes also. Many people have their own way for making patisapta. I learned traditional patisapta from my mother in law. Nowadays she is also becoming modern and useing carrot halwa, sweet potato halwa for making patisapta.
Whatever may be the stuffing or crape, using date palm jaggery is a must. So by using the date palm jaggery (nolen gur) today, I am presenting Nolen gurer patisapta. I hope all will be delighted having this on this auspicious occasion.
here are few more recipes which can be prepared during Makar sankranti :