Moongfali Patti – A sweetmeat made from peanut and jaggery
What is celebrated as Lohri in Punjab, in Bihar the day next, that is, 14th January is celebrated as Til Sankrat (Makar Sankranti).
It is the time of the year when the Sun already at its southern-most extreme starts moving northward (Uttarayan) thereby imparting hopes in the hearts that venerable Surya Devta will soon enthrone himself in the sky above their homes driving the cold winter away with his splendour.
(Even though the astral positions have drastically changed and the northward movement (Uttarayan) as of now commences on 22-23 December (after winter solstice) but the date based on the observations of India’s ancient astronomers (almost 1500 years ago) holds on. The disparity has also become wider due to the differences in the nature of easily observable Lunar (traditional Indian system) and Solar (modern) calendars even though the celestial phenomenon Makar Sankranti is based on is no longer valid).
But the biggest attraction for me is the food that we eat this day.
Til Sankrat involves lots of feasting; sweet savories in enticing balls, both big and small, at times hard but mostly soft balls made out of Chura (Poha), Mudhi (Puffed Rice), Til (White Sesame Seed) and Moongfali (Peanut) mixed in Gud (Jaggery).
But at the centre of attraction is the main course of Chura (Poha), especially condensed Dahi (Curd) with top layer of thick Malai , Gud (Jaggery), Kela (Banana) and Aloo-Gobhi-Matar (Potatao-Cauliflower-Peas) ki sabji vegetables.
Til Sankrat – Makar Sankranti – in Bihar – Lots of Food and Sweet Savouries
Recipe
Recipe for all four is same.
The First Step
Roast the main ingredient, whatever you prefer; Til (While Sesame Seed), Moongfali (Peanut), Chura (Beaten Rice) and Mudhi (Puffed Rice).
The Second Step
Heat the kadhai (wok) and coat the surface with ghee (clarified butter made from the creamy layer on top of the milk).
Transfer jaggery to the and let it melt turning it continuously.
Once melted check for its consistency by drooping a pint in a cup of cold water. Take the jeggery out immediately and if it breaks on slight pressure of fingers you are good to go for the next step. But if it stretches like a ductile metal then let it cook till it can be broken. This step is very crucial as it tells you whether the jaggery is ready or not.
Keep testing it frequently as if you prolong it even a little bit the jaggery will have a bitter taste.
Once the jaggery is ready add the main ingredient.
Mix it thoroughly with jaggery as quickly as possible after which convert it into the shape you want with your palms. Make it fast.
Usually Til (While Sesame Seed) and Moongfali (Peanut) are flattened while Chura (Beaten Rice) and Mudhi (Puffed Rice) are turned into balls.
Your high calorie snacking is ready.
They easily last upto 10 days or more.