Makar Sankranti 2020: Sweet Potato Puran Poli, Til Vadi – 5 Recipes To Try Out This Year

We have your menu sorted with these delicious dishes!

1. Strawberry Kheer

Strawberry Kheer from Aamhi Saare Khavaye
Source: ZEE5


  • Boiled milk
  • 1 bowl sabudana
  • 2 teaspoons dry fruits
  • 2 teaspoons strawberry crush
  • 1/2 teaspoon cardamom powder
  • 2 teaspoons sugar
  • 1 teaspoon vanilla essence


1. Cook the 1 bowl of sabudana in boiling water for it to cook which takes about 5 mins.

2. Add 1 bowl of milk to the pan in which the sabudana is cooking. Then, add 2 teaspoons of sugar. You have to wait until the mixture cooks.

3. Add 2 teaspoons of strawberry crush, 1/2 teaspoon cardamom powder and 2 teaspoons dry fruits while boiling.

4. Add 1 teaspoon of vanilla essence and stir the mixture for a little while.

Watch the recipe here: 

2. Til Vadi

Til Vadi from Aamhi Saare Khavayye
Til Vadi from Aamhi Saare Khavayye
  • 1/2 bowl fried white sesame seeds (til)
  • 1 bowl fried amaranth flour (Rajgira)
  • 3 teaspoons dry fruit powder
  • 1 bowl condensed milk
  • 1-2 teaspoons tutti fruity


1. Take 1 bowl of amaranth flour and 1/2 bowl of fried sesame seeds, blend this mixture.

2. Add 2-3 teaspoons of dry fruits and 1 bowl of condensed milk. Mix these ingredients.

3. Take a plate greased with oil and spread the mixture on the plate.

4. Sprinkle it with dry fruit powder and tutti fruity

Check out the recipe here.

3. Makhane Ani Futanyachi Chikki

Makhane Ani Futanyachi Chikki from Aamhi Saare Khavayye
Source: ZEE5


  • 1 bowl makhane
  • 1 bowl jaggery powder
  • 2 teaspoon dry fruit powder
  • 3 teaspoon peanut powder
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon ghee


1. Fry 1 bowl of makhane with 1/2 teaspoon of ghee on a frying pan. Then, grind the makhane till it turns into a powder form.

2. Take 1/2 teaspoon of ghee and fry it in 1 bowl of jaggery powder. Keep stirring it till the jaggery melts.

3. In another bowl, take the ground makhane powder, 2 teaspoons of dry fruit powder, 3 teaspoons of peanut powder and 1/2 teaspoon of cardamom powder. Mix the mixture well.

4. Add the mixture in the pan on which jaggery powder is melting. Keep the greased mould ready. Add the above mixture in the mould and cut the chikki into pieces while hot.

Check out the recipe here.

4. Sweet Potato Puran Poli

sweet potato puran poli from Aamhi Saare Khavayye


  • 1/4 glass milk
  • 3 fried/roasted sweet potato
  • 1 small bowl fried chana dal
  • badam powder
  • 1 bowl wheat flour
  • 1 bowl maida
  • Ghee
  • 1/2 teaspoon jaiphal (nutmeg) powder
  • 1/2 teaspoon cinnamon powder


1. Mash the sweet potatoes. Heat up ghee in the pan and add the sweet potatoes and a small bowl of fried chana dal to this.

2. Add two teaspoons of badam powder, 1/2 teaspoon of jaiphal and cinnamon powder. Keep mixing it.

3. This is followed by adding a bowl of jaggery powder in the above mixture. Mix it till it becomes thick.

4. In a separate vessel, take a bowl of maida and 1 bowl of wheat flour.

5. Add two teaspoons of ghee and 1/2 teaspoon of salt. Blend it well and add 1/4  glass of milk to soften the upper layer of the Puran Poli along with some water.

6. Start kneading the dough and keep it away for 10-15 minutes.

7. Make balls out of the dough and roll it. Then, stuff the mixture that we have made in the flattened dough.

8. Roll it softly again and fry it with ghee.

Check out the recipe here.

5. Karachi Halwa

Karachi Halwa from Aamhi Saare Khavayye


  • 1/2 bowl cornflour
  • 2 teaspoons ghee
  • 1 bowl sugar
  • 1/2 lemon
  • 2 teaspoon
  • 2 teaspoons Kesar dipped in water
  • 1 teaspoon cardamom powder
  • 1 teaspoon cashew


1. Boil 1 bowl of sugar in 1 and 1/2 bowl of water until the sugar melts.

2. As the sugar is melting, add 1 teaspoon of cashew, 1 teaspoon of cardamom powder, 2 teaspoons of Kesar and squeeze 1/2 lemon in the mixture.

3. Mix 1/2 bowl of cornflour and 1 bowl of water in another bowl. Add the cornflour mixture in the first mixture which sugar is heating.

4. While adding cornflour keep stirring the mixture to prevent the lumps from forming. As the water starts evaporating, the mixture starts becoming transparent.

5. Add 2 teaspoons of ghee to the blend to prevent it from sticking to the vessel.

6. Add the mixture to a greased vessel and cut it into pieces.

Check out the recipe here.