Enjoying til laddus are a must during Makar Sankranti celebrations. The sweet combination of sesame seeds, nuts and jaggery deconstructing in our mouths after the first bite is simply heavenly. The sticky aftertaste coupled with the nuttiness makes you want to eat more than one every single time. However, there may be many people who are either bored of the laddus or are allergic to the ingredients used in the laddus, which may often spoil their celebrations during this time of the year.

With India’s rich history of laddus, til laddus isn’t the only laddus you can enjoy during Makar Sankranti, which falls on January 15 this year, along with Lohri and Pongal. The festival is particularly marked by kite-flying in Mumbai but also more importantly til laddus, which are gorged on in abundance. If you have been wanting a change, then Indian chefs say there are many different types of laddus that not only use millet but also wheat flour, gooseberry, and dates apart from nuts. In fact, they also use of the variety of seeds available today to combine them with nuts to make the traditional version of the modern granola bar.