Celebrate the first festival of the year with joy and excitement as Makar Sankranti arrives! Observed across India, this festival marks the end of the winter solstice and the beginning of longer days filled with promise and light. A time of vibrant traditions, it’s celebrated with colorful decorations, music, kite flying, bonfires, and feasts shared with loved ones. For many, it also signifies an important phase in the agricultural cycle, where crops are sown, and the labor-intensive work in the fields winds down. This creates a perfect opportunity to come together, socialize, and prepare unique regional delicacies.
Adding a touch of wholesome goodness to your celebrations are our Pure Gold, Ripened to Perfection California walnuts. Meticulously grown and processed under stringent quality standards, these walnuts promise a sweet, creamy flavor and a delightful crunch that enhances every festive dish.
This Makar Sankranti, elevate your culinary creations with California walnut-inspired delicacies. Host a feast that’s as flavorful as it is memorable, and make this celebration one to cherish forever!
Masala Walnut Vada – Chef Hemasri Subramanian
Ingredients : 2 cup chana dal, 1 cup walnuts, 1 cup onions, finely chopped, 4-6 green chilies, 1 teaspoon fennel seeds , 2-3 curry leaves, Coriander leaves, according to taste, 1 teaspoon chopped ginger, Salt, as per taste, A small pinch of asafoetida
Method: In a bowl, combine chana dal and water, allowing the dal to soak for 3 hours. Once soaked, strain the dal and set aside a handful. Transfer the remaining dal to a mixer jar. Add walnuts, fennel seeds, and salt to the jar, and grind everything into a coarse mixture without adding water.
Transfer the coarse mixture to a bowl. Add finely chopped onions, green chilies, ginger, asafoetida, curry leaves, and coriander leaves. Mix well to combine. Adjust seasoning by adding more salt if needed. Stir in the reserved soaked chana dal and a handful of chopped walnuts to enhance the texture and flavor. Mix thoroughly to create a uniform vada batter.
Heat oil for deep frying in a kadai over medium flame. Shape the vada batter into small patties and carefully drop them into the hot oil. Fry until they turn a perfect golden brown. Once done, remove the vadas from the oil and drain them on a paper towel to remove excess oil.
Serve these crispy, golden vadas hot with your favorite chutney and a steaming cup of tea for a delightful snack.
Walnut Rice Coconut Ladoo- Chef Abinas Nayak
Ingredients: 1/4 cup rice flour, 1/4 cup walnut flour, 1/4 cup desiccated coconut, 1/4 teaspoon cardamoms powder, A pinch of black pepper powder, A pinch of salt, 2-3 teaspoons condensed milk (can be replaced with melted jaggery), 2 teaspoons ghee, Chopped walnuts
Method: Start by lightly roasting California walnuts, then blend them into a fine walnut flour and sift to ensure smoothness. Heat a pan and add rice flour, walnut flour, and desiccated coconut. Roast the mixture gently until aromatic.
Next, mix in condensed milk, crushed cardamom, and a pinch of black pepper, stirring well to combine. Gradually add ghee and cook the mixture on a low flame, stirring continuously, until it forms a dough-like consistency. Once the mixture comes together, fold in some crushed California walnuts for added texture and flavor.
Remove the mixture from the heat and let it cool slightly. While still warm, shape the mixture into small, round ladoos. Serve these delightful walnut-infused treats as a wholesome and flavorful snack or dessert!
Til and California Walnut Barfi – Shumaila Chauhan
Ingredients : 1 tablespoon ghee, 500ml full fat milk, 1/2 cup milk powder, 1/2 cup walnuts, 1/4 cup chopped walnuts, 3/4 cup sesame seeds, 1/3 cup jaggery powder, 1/2 teaspoon cardamom powder
Method: Begin by toasting sesame seeds in a pan over medium-low heat for 3–4 minutes until they turn slightly golden and start to pop. Be careful not to burn them. Allow the seeds to cool, then coarsely grind them. Separately, pulse walnuts into a walnut meal, ensuring not to over-process them into walnut butter.
In a heavy-bottomed pan, heat ghee over medium heat. Add milk and stir until it comes to a gentle boil. Gradually add the milk powder, stirring frequently to prevent lumps. Cook over medium heat, scraping the sides of the pan, until the milk reduces to half its volume (about 10–15 minutes).
Stir in the walnut meal and jaggery powder, mixing well. Continue cooking for another 5–6 minutes. Add the powdered sesame seeds and mix thoroughly. Cook for an additional 2–3 minutes, then incorporate cardamom powder and chopped walnuts, reserving a few pieces for garnishing. Stir until the mixture thickens, starts leaving the sides of the pan, and takes on a dough-like consistency. Turn off the heat.
Grease a 5” x 7” pan and line it with parchment paper. Evenly spread the prepared mixture into the pan. Garnish with the reserved chopped walnuts and a sprinkle of sesame seeds. Refrigerate for an hour to set. Once firm, cut into rectangles and serve these delicious, nutty treats!
