are an essential part of the Makar Sankranti celebration, particularly in Bengal, where sweets made from jaggery (gur) and sesame are prepared to mark the harvest festival. The following traditional Bengali sweets are the most popular during this festive season:

1. Joynagar Moa:
Description: A famous winter delicacy made from Kanakchur khoi (puffed rice) and Nolen Gur (date palm jaggery). The Joynagar Moa is soft, sweet, and aromatic, a treat enjoyed during the Sankranti season.
Key Ingredients: Kanakchur khoi, Nolen Gur, ghee, and khoya.
Taste: Sweet and slightly nutty, with the distinct caramel flavor of Nolen Gur.
2. Patali Gur:
Description: Patali Gur (solid date palm jaggery) is an integral ingredient in many Bengali sweets during winter. It is made by boiling the sap of date palm trees and is enjoyed as a standalone treat or used in various desserts.
Taste: Rich, deep, and caramel-like flavor, with hints of smokiness from the date palm.
3. Nolen Gur:
Description: A liquid or semi-solid form of jaggery made from the sap of the date palm, Nolen Gur is considered the essence of Bengali winter sweets. It is often used in making traditional sweets like Sandesh, Payesh, and Rasgulla during the festival.
Taste: Sweet, with a distinct, smoky, and caramelized flavor that makes every dish more indulgent.
4. Khajur Gur:
Description: Similar to Patali Gur, Khajur Gur is another form of date palm jaggery, but it is often sold in liquid form and used in various desserts. It is known for its high nutritional content and rich taste.
Taste: Sweet, earthy, and mildly smoky, with a smooth, velvety texture.
5. Tiler Naru:
Description: A traditional Bengali sweet made from sesame seeds (til) and jaggery. Tiler Naru is a Sankranti staple, prepared by roasting sesame seeds and combining them with molten jaggery to form small, crunchy balls.
Taste: Nutty and sweet, with a delightful crunch from the sesame seeds and the sweetness of jaggery.