By Prajwal Khanal
Kathmandu, Jan.14: Maghe Sankranti, one of the most significant festivals in Nepal, is being celebrated nationwide today with religious fervor and cultural pride.
The festival marks the Sun’s transition into Capricorn (Makara Rashi), symbolising the onset of Uttarayan—a six-month auspicious period in the Hindu calendar.
From an astrological perspective, the festival is tied to the Sun’s northward journey, which signifies longer days and the gradual end of winter’s harshness. This celestial shift is considered spiritually significant, as it is believed to enhance the impact of positive actions and prayers.
Hindu scriptures associate this period with growth, prosperity, and spiritual awakening.
According to mythology, Maghe Sankranti is also linked to Bhishma Pitamaha, a revered figure from the Mahabharata, who chose to leave his mortal body during Uttarayan. This act symbolises the belief that passing away during this phase ensures liberation (moksha) from the cycle of rebirth. Devotees use the occasion to seek divine blessings for health, prosperity and salvation.
While its astrological roots are profound, Maghe Sankranti is also a celebration of Nepal’s rich culinary heritage. Traditional foods prepared for the festival carry symbolic and nutritional importance, reflecting harmony between cultural practices and seasonal needs.
Key staples include a sweet treat prepared with sesame seeds (til), cooked molasses (chaku), yams (tarul) and clarified butter (ghee).
“Sesame seeds are considered sacred in Hinduism, symbolizing immortality and purification,” said Guru Bhagirath Khanal. Consuming them during Maghe Sankranti is believed to carry positive energy and shoo off negativity.”
Chaku, a dense molasses-based sweet, serves as an energy booster to endure the winter chill, while yams and leafy greens provide essential nutrients. Clarified butter, or ghee, not only enhances the flavor of dishes but is also regarded as an offering of purity and sustenance in Hindu rituals.
Nutritionist Sabina Rajbhandari, emphasises that these traditional foods are not just symbolic but also scientifically aligned with the season. “Sesame seeds are rich in calcium and zinc, which boost immunity, while yams and molasses provide long-lasting energy,” she added.
The festival is observed across Nepal with regional variations, but the underlying themes remain the same: gratitude for nature’s abundance and the divine energies that sustain life. Pilgrimage sites like Devghat and Triveni attract thousands of devotees who seek to purify their souls and begin the year with renewed spiritual self.
As the Sun begins its upward journey, Maghe Sankranti serves as a reminder of the interconnection between humanity, the cosmos and the environment. Through its blend of astrological significance, religious devotion and culinary tradition, the festival continues to inspire a sense of renewal and harmony among communities across Nepal.
Tokha supplies 70 % of Chaku
Chaku is a traditional Newari sweet treat made by boiling molasses for an hour in high heat. Once cooled, the molten mass is stretched and folded for about an hour and shaped as desired before it hardens.
Tokha, being the origin of Chaku production, now produces around 70 per cent of the Chaku consumed during Maghe Sankranti, with the rest sourced from Bhaktapur, Khokana, and Lalitpur.
In the past, Tokha used to be a sugarcane farm and Chaku originated as a creative solution to use excess sugarcane.
According to Buddha Shrestha, 42, proprietor of Kashilal Chaku Production, there are 14 Chaku enterprises, mostly operated by Newar families in Wards 1, 2 and 3 in Tokha. Together, they produce 70 per cent of the Chaku consumed during Maghe Sankranti, with the rest sourced from Bhaktapur, Khokana, and Lalitpur.
In total, Tokha produces approximately 400,000 kilograms of Chaku for the festival. These products are distributed to major markets like Asan, Indrachowk, Bhaktapur, Kirtipur and Patan.
Shrestha himself uses around 1,000 sacks of molasses weighing 50 kilograms each during the peak season every year to produce Chaku, which is 90 percent of his annual Chaku production.
Likewise, Rabindra Shrestha, another Chaku businessman, produces around 130 kilograms of Chaku targeted for Maghe Sankranti. He said that his entire family is involved in the production and they even hired additional staffs for past two months to meet the demand. In Tokha, Chaku producers dedicate themselves entirely to making Chaku for two months prior to the festival.