Ever wondered why the delicious Til-Gud is a significant part of Lohri and Sankranti?

Lohri, Makar Sankranti, Bihu and Pongal mark the end of the harvest season, and are one of the few festivals in India based on the movement of the sun. These festivals fall in the Winter Season or Shishir, marked by cold weather and dry winds, and just before the days start getting longer, marking the changeover period from Shishir to Basant (spring). 

The Ayurveda Ritucharya or seasonal routine during this period recommends that we -

·       eat warm, rich, sweet, sour and salty foods which are useful to provide internal warmth, and also immunity-boosting foods during the cold seasonal changes

·       do an intense yoga or exercise routine to boost circulation and increase the body heat

·       do a daily abhyanga, oil application routine on head and body, to moisturise the skin during the cold and dry months and prevent vata aggravation

So in line with the Ritucharya recommendation and as a mark of respect for the Sun –

1.     enjoy rich foods and sweets that are warming with digestion-improving spices made with the winter special vegetables like Undhiyo, Moong dal Halwa

2.     do the sun salutation (Surya Namaskar)

3.     anoint yourself with circulation boosting oils (read about the Parama easy-to-follow Abhyanga routine - https://paramanaturals.com/blogs/news/ritucharya-during-winter-and-the-winter-spring-transition)

And do not miss eating Til-Gud, Gajak or Revadi made with sesame (til) and sugarcane (jaggery) which are harvested during this season!

“Til-gud ghyaa aani goad-goad bola”