Science Culture & History behind' Makar Sankranti"                                                                 Living in a country like India which boosts of maximum number of festival,each festival comes with its own range of significance.  'उत्तरायण' has come            'मकर संक्रांती' of UP,MP, Bihar,    'लोहरी'  of Panjab, Hariyana.  'संक्रांती'of Maharashtra,karnataka, Kerala'पोंगल' of Tamilnadu and 'बिहु 'of odisa.                         So many name for one  festival .                                                          Makar Sankranti marks the beginning of harvest season. It is around 14 January when Sun steps in to capricorn  (मकर) and starts in to its north journey.its transition is  called उत्तरायण, this puts gradual end of cold winter day and starts pleasure spring, duration of sunshine increases, which is good for crop. According to Ayurveda this is a time of शिशिर ऋतू .14 January to14 march. it constitutes शिशिर ऋतू.in this season cold becomes severe and dryness intensify further, which वाग्भट says " तदा  हि शीतमाधिकं रौक्ष्य चादान कालजम||" ‌. So special measures should to be taken to avoid cold.therefore ' तील *गुड' plays  a vital role in this whether. तील:-" स्निग्धोष्णो, मधुरास्तिक्त:कषाय; कटुकस्तिक्त; वच्य; केशयश्च बल्यश्च वातघ्न: कफपित्तकृत;" _ (च.सू:-17/31). seasame  is anctous,oily, hot in potency.It is sweet, pungent, bitter. Good for skin,Promotes  hair growth, promotes  strength.It allevates the vitiation of 'वात दोष' and aggrevates 'कफ and पित्त दोष '.it genrates body heat.Today modern researches says that seasame is rich source of copper, magnesium, tophin, iron, calcium, phosphorus,zinc,fiber,thymine, vitamin B, folate.1  gm.seasame  gives 6 calories  energy. It is best  antioxidant. It is top class tonic  for body.About  jaggery( गुड) : Heart  becomes powerful ,controls cholesterol.When these two super food come together think of them -god made pair.When temperature fall in a winter body has to work hard to maintain the temperature seasame and jaggery are perfect combination.They both are hot in nature, keep body warm.  Also both are 'स्निग्ध'- oily in nature, protect both body and brain from cold weather. Eating til and gud laddu increases body power,so immune system is strengthn perfect  food in winter season. गुड: vit-c and iron rich source. Also useful in respiratory infection, throat  infection, joint pain. They are delicious,fun and healthy,strong cultural and significant like with sankranti.It is said that ' तीळगुळ' were  first invented  in 4th century b.c.for totally different  purpose, compared  with today.If we go back in history तीळगुळ were invented for medicinal purposes by सुश्रुताचार्य(fatrer of surgery)सुश्रुताचार्य Began using it as an 'antiseptic' to his Patients. combination of seasame , jaggery and peanuts was known to have immense  healing property. Ever since then तीळगुळ becomes comon food in winter and संक्रांती.  Celebrations which all fall in winter,it is impossible to imagine 'मकरसंक्रांती' without 'तीळगुळ'." तीळगुळ घ्या गोड गोड बोला", is a common expression used to family and guests in marathi house holds during संक्रांती celebrations.The expression means " eat til and gud and speak well".                           So celebrate traditions, celebrate purity in this sankranti as per ayurveda.                                          

You tube video link ..  https://youtu.be/VMlWkwbqN3Q                     ..       

   Dr.Suhas S.shinde(Langote)Manomay Ayurved and Panchkarma, Bhosari, Landewadi Chok Pune- 411039.M - 9075029444

Website - http://manomayhealthcare.com/ayurveda-clinic/Facebook page -https://www.facebook.com/manomayayurvedpanchakarma/

And

Narmada Ayurved and Panchkarma, Kharghar, Navi Mumbai.M - 8451961069.Website - http://www.narmadaayurved.com/Facebook page -https://www.facebook.com/suhas.langote