One festival, many names: Sankranthi is known as Pongal (Tamil Nadu), Lohri (Punjab), Magh Bihu (Assam), and Uttarayan (Gujarat), each with distinct food traditions. Traditional Sankranthi kitchens emphasised zero waste—banana leaves, earthen pots, and whole ingredients were commonly used.
Payesh courtesy Avisek Bagchi, Executive Sous Chef, JW Marriott Kolkata
As the winter sun slid behind the mustard fields, the kitchen filled with the scent of Nolen Gur. Grandmother stirred slowly, telling how Sankranti meant new harvest, new hope. This year, the payesh was lighter, healthier—but the sweetness stayed the same. Because traditions don’t disappear, they grow, just like the crops they celebrate. This recipe is progressive as traditional Payesh is made with rice, milk, and sugar/jaggery. This version uses chia seeds (better digestion, modern nutrition), almond milk or low-fat milk (lighter) and Nolen Gur (date palm jaggery) for authentic flavour.
Ingredients
• 2 cups milk (or almond milk)
• 2 tbsp Gobindobhog rice (or 1½ tbsp rice flour for quicker cooking)
• 3 tbsp grated Nolen Gur (date palm jaggery)
• Progressive additions
• 1½ tbsp chia seeds
• 1 tbsp chopped almonds
• 1 tbsp chopped dates or raisins
• 1 pinch cardamom powder
Method
• Boil milk on a low flame. Add washed rice and cook till soft.
• Add chia seeds. Stir in chia seeds and simmer 5 minutes until slightly thick.
• Sweeten carefully. Switch off the flame. Add Nolen Gur (important: don’t boil jaggery).
• Finish with flavour. Add cardamom, nuts, and dates. Mix gently.
• Rest and serve. Let it rest 10 minutes. Serve warm or chilled.
Read the full story that first appeared in Deccan Chronicle dated Jan 12, 2026 here:
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