Makara Sankranti(ମକର ସଂକ୍ରାନ୍ତି)

Makar Sankranti is a major harvest festival celebrated in various parts of India. According to the lunar calendar, when the sun moves from the Tropic of Capricorn to the Tropic of Cancer or from Dakshinayana to Uttarayana, in the month of Pausha in mid-January, it commemorates the beginning of the harvest season and cessation of the northeast monsoon in South India. The movement of the Sun from one zodiac sign into another is called Sankranti and as the Sun moves into the Capricorn zodiac known as Makar in Hindi, this occasion is named as Makar Sankranti in the Indian context. It is one of the few Hindu Indian festivals which are celebrated on a fixed date i.e. 14 January every year (or may be sometimes on 15 January).
In Odisha people prepare makar chaula (Oriya: ମକର ଚାଉଳ: uncooked newly harvested rice, banana, coconut, jaggery, sesame, rasagola, Khai/Liaa and chhena puddings for naivedya to gods and goddesses.
Many melas or fairs are held on Makar Sankranti the most famous being the Kumbh Mela, held every 12 years at one of four holy locations, namely Haridwar, Prayag (Allahabad), Ujjain and Nashik. The Magh Mela (or mini-Kumbh Mela held annually at Prayag) and the Gangasagar Mela (held at the head of the Ganges River, where it flows into the Bay of Bengal). Makar Mela in Odisha. Tusu Mela also called as Tusu Porab is celebrated in many parts of Jharkhand and West Bengal.

FOODS:

MAKARA CHULA(Odisha)

Ingredients -

Grated Coconut(Medium) - 1(ନଡିଆ କୋରା)
Banana - 1 (କଦଳି)
Basmati rice - 200 gms(ଚାଉଳ)
Home made Chhena (Paneer) - 100 grm(ଛେନା)
Ginger Crushed - 1 to 1.5 tsp(ଅଦା)
Sugar - 100 gms(ଚିନି)
Milk - 1/2 to 1 Cup(ଖିର)
Pepper Powder - 1 tsp(ଗୋଲ୍ ମରିଚ ଗୁଣ୍ଡ)

Method
Grind all the ingredients in a grinder to make it Semi-Liquid and see that it does not become powder. Makara Chaula should be semi liquid and some what rough.