Kajal Pisal: Makar Sankranti instantly takes me back to my childhood
Actress Kajal Pisal, currently seen in the television show Lakshmi Niwas, celebrated Makar Sankranti on set this year, turning a workday into a warm and nostalgic festive moment. The actress was earlier seen in shows like Jhanak, Sirf Tum, Bade Achhe Lagte Hain and Saath Nibhaana Saathiya.
Sharing her experience, Kajal says celebrating the festival on set made it even more special. “We shared tilgul and gajak, spreading sweetness and joy all around. Makar Sankranti instantly took me back to my childhood,” she recalls. “I grew up celebrating the festival with my two brothers. They would always ask me to hold the firki of their kites while they competed with their friends. We’d spend the entire day laughing, cheering and flying kites.”
For the actress, the festival has always symbolised warmth and bonding. “Makar Sankranti has always been about togetherness, happiness and sweet memories. Celebrating it this way truly warmed my heart,” she adds.
Being Gujarati and now living in Mumbai, Kajal follows both Gujarati and Maharashtrian traditions. “I make Undhiyu, which is a special winter dish with seasonal vegetables like purple yam, beans and muthiyas. Earlier, my mom used to cook it in an earthen pot, but with our busy schedules now, I make it the regular way,” she shares.
She also adds a Maharashtrian touch to her celebrations. “I learned to make Puran Poli, so I cook that too. It’s a sweet flatbread stuffed with chana dal and jaggery, and it has become a festival favourite for me.”
For the actress, the festival has always symbolised warmth and bonding. “Makar Sankranti has always been about togetherness, happiness and sweet memories. Celebrating it this way truly warmed my heart,” she adds.
Being Gujarati and now living in Mumbai, Kajal follows both Gujarati and Maharashtrian traditions. “I make Undhiyu, which is a special winter dish with seasonal vegetables like purple yam, beans and muthiyas. Earlier, my mom used to cook it in an earthen pot, but with our busy schedules now, I make it the regular way,” she shares.
She also adds a Maharashtrian touch to her celebrations. “I learned to make Puran Poli, so I cook that too. It’s a sweet flatbread stuffed with chana dal and jaggery, and it has become a festival favourite for me.”
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