Celebrate ‘Makar Sankranti’ With The Goodness of California Walnuts

લાઇફ સ્ટાઇલ


Keep your festive spirits soaring as the first festival of the year is here. Observed across India, Makar Sankranti marks the end of the winter solstice and beginning of consistently longer days. Known for colorful decorations, music, kite flying, bonfires, and feasts, the festival is celebrated with family and friends. For most parts of India, this period is also a part of the early stages of the agricultural cycle, where crops have been sown and the hard work in the fields is mostly over. The time thus signifies a period of socializing and preparing delicacies dear to each part of the country.

Adding a crunch of happiness and joy to this are California walnuts which are an excellent source of omega 3, antioxidants, and fibre, A dynamic nut like no other, walnuts add great flavor and texture to any dish and can be consumed in any form. A handful of walnuts not just add a delightful crunch to your festive delicacies but incorporating them in your daily diet can help make your everyday healthy. So this Makar Sankranti, try out these exciting California walnuts inspired delicacies made and host a delish feat like no other!

Carrot and Walnut Barfi – Shumaila Chauhan


500g carrots

2 tablespoon ghee, plus 1 tablespoon extra

3-4 whole cardamoms

2 tablespoon desiccated coconut (optional)

1 cup milk

1/3 cup sugar

3/4 cup California walnuts

1/4 cup milk powder

Few strands of saffron

1/4 cup roughly chopped walnuts


1. Peel the carrots, and roughly chop them. Put in a food processor. Pulse the carrots with 1-2 tablespoon milk (do not add more than that- only enough milk to pulse it into a coarse paste). Pulse till the carrots are very small pieces- almost like a coarse paste. You can also grate them finely.

2. Line an 8 by 8 cake tin with parchment paper and oil it well.

3. In a thick bottom kadhai/pan, heat 2 tablespoon ghee. Add the carrots and mix well to coat it with ghee. Cover and cook on medium low heat for 5 – 8 minutes, till the carrots lose their moisture.

4. Add milk and saffron strands and mix well. Cover and cook on low flame till all the milk dries up. Keep stirring occasionally and make sure to cook on low flame.

5. While the carrots are cooking, pulse the walnuts with the milk powder, cardamom seeds and coconut powder to make a fine powder.

6. Once all the milk has dried and the carrots are no longer leaving any water, add the sugar and mix. Cook on low medium flame till the sugar water dries up.

7. Now add the walnut powder mix and mix well. Add 1 tablespoon ghee and cook till the mixture comes together and is thick- another 5 minutes. Add the chopped walnuts.

8. Transfer the mixture to the prepared tin and pat it to make an even layer of preferred barfi thickness.

10. Let set for 2-3 hours in the refrigerator.

11. Once set cut into barfi sized pieces and enjoy.

Walnut and Vegetable Stew – Chef Sabyasachi Gorai


2 tablespoon oil

1 piece of cinnamon,

3 green cardamom pods

3 cloves

2 bay leaves

Few curry leaves

1 small chopped onion

2 teaspoon chopped ginger

2 small cloves, minced garlic

½ teaspoon freshly cracked black pepper

1 large diced potato

1 diced carrot

3-4 green beans

½ cup green peas

1½ cups thin coconut milk

Salt to taste

½ cup thick coconut milk

1/2 cup California walnuts halves


1. Heat oil in a large pan. Add the whole spices and curry leaves, and let them sputter.

2. Now add the onions, ginger and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.

3. Once the onions, ginger and garlic are done, add vegetables, thin coconut milk and salt to taste. Cover and cook till the vegetables are soft, for approximately 10 mins. Then add California walnuts.

4. While the vegetables are cooking, check seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.

5. Garnish with California walnuts and serve hot.

Walnut Panjeri – Kumar Nachikhet


2 cups wheat flour

1 cup ghee

1 cup California walnuts, crushed

1 tablespoon cardamom powder

1 cup sugar


1. In a pan, heat some ghee and add the wheat flour, roast the flour for 12-15 minutes, till it starts changing the colour.

2. Add crushed California walnuts and cardamom powder and roast for another 5-7 minutes

3. Add sugar and mix it well.

4. Garnish with more chopped walnuts and dried rose petals (optional) and enjoy!