Siwan. As soon as the winter season starts, the aroma of traditional dishes starts spreading from the kitchens of homes and markets in every district of Bihar. To avoid cold and to give extra energy to the body, people resort to local and nutritious foods. Among these traditional dishes, laddus made of sesame, peanuts, rice and chiura hold a special place. Due to the unique combination of taste, health and tradition, these laddus are liked by people of all ages.
Demand increases on Makar Sankranti
The demand for these laddus increases manifold especially during Makar Sankranti, Tusu festival and other local festivals. It is believed that sesame and peanuts help in keeping the body warm and reduce the ill effects of cold. Laddus made from new paddy rice and chiura are considered a symbol of the auspicious beginning of the new year. This is the reason why their consumption in winter has become a part of the cultural tradition of Bihar.
These materials are needed
Shanti Devi of Siwan tells that not much ingredients are required to make laddus of sesame, peanuts and grains. In this, white or black sesame seeds, peanuts, rice or chiura, desi jaggery and a little ghee are used. Some people also add cardamom powder to enhance the taste, but for the traditional taste, rice, chiura, sesame, peanuts and jaggery are enough.
Prepare in this way
The process of making laddu is equally traditional. First of all, peanuts are roasted on low flame and their skin is removed. After this the sesame seeds are lightly roasted. Even today, there is a tradition in the villages of roasting rice and Chiura in Ghonsar through salt and sand, which gives them a special aroma and taste. After this, the jaggery is cut into small pieces and melted in a pan on low flame. When the jaggery melts completely, then add the grains for making laddus like roasted peanuts, sesame seeds, rice and chiura separately and stir well. If desired, cardamom powder can also be added during this time.
Better option in winter season
After letting the mixture cool down a bit, small laddus are made from sesame seeds and peanuts by applying ghee on the hands, while hand-sized laddus are made from grains, rice and chiura. Tasty and nutritious laddus are ready in no time. These can be stored in an airtight container for several days so that they can be enjoyed throughout the winter season.
In rural areas, sesame and peanut laddus are considered to give strength. Farmers and laborers working in the fields eat them especially in winter. Women feed this laddu to children and elderly people because it provides energy as well as essential nutrition.
These laddus also have special significance from religious point of view. After the end of Kharmas, on the occasion of Makar Sankranti, special prasad of rice made from new grains and Chiura laddus is prepared. It is said that after Kharmas is over, people start the new year by eating these laddus.
The increasing demand for these laddus can be gauged from the fact that these days people at almost every intersection of the district are leaving other work behind and busy in making and selling laddus. Siwan shopkeeper Surendra Chaudhary says that he usually runs a samosa and jalebi shop, but every year as soon as December comes, he gets involved in this seasonal business of laddus. After Makar Sankranti they return to their old business.
Talking about the rates, according to Surendra Chaudhary, rice laddus are being sold at Rs 80 per kg, Chiura laddus at Rs 90 per kg and sesame laddus at around Rs 400 per kg. He says that he is selling these special laddus made from about two quintals of grains every day. It is clear that these traditional laddus are not only a treasure of health in winter, but have also become a major source of employment and income for the local people.
