Sankranti or Makar Sankranti is a harvest festival that is celebrated across the country in different ways. It is known as Lohri in Punjab, Pedda Panduga in Andhra Pradesh, Makara Sankranti in Karnataka, Telangana, and Maharashtra, Pongal in Tamil Nadu, Magh Bihu or Bhogali Bihu in Assam, Magha Mela in parts of central and north India, as Makar Sankranti in the west, Makara Sankranti or Shankaranti in Kerala, and by other names. In Assam, people celebrate the festival by lighting bonfires and feasting traditional meals including lip-smacking pithas. Here are five types of pithas that are prepared in every Assamese household during this festival. (Pinterest (File Photo))
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Til Pitha: The main ingredient in this dish is til (black sesame). Other ingredients used are bora saul (sticky bora rice) and gur (jaggery). (Instagram/@assamfoodhouse)
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Narikol Pitha: This is similar to til pitha but here the stuffing is made of narikol (coconut). The coconut is grated and roasted with sugar to obtain a sticky mixture. (Instagram/@geetamohan.journo)
Ghila Pitha: Also known as tel pitha, this dish can be made using sticky bora rice or normal rice flour. A dough is made with rice flour, jaggery and a little baking soda and deep-fried into medium-size balls. (Instagram/@foo_dprints)
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Tekeli/Ketli Pitha: This dish is made using fragrant rice, grated coconut and aromatic jaggery. The mixture is steamed in the lid of a kettle and is best enjoyed with black tea.(Instagram/@afoodiezkitchentales)
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