This year, on January 15 Wednesday, Makar Sankranti will be celebrated in India. This year the new year also started on Wednesday and Makar Sankranti is also on Wednesday. The Lord of Wednesday is Lord Mercury.
People associated with the fields of education, army, labor, arts, crafts, literature and agriculture coming under the occupation of Mercury will get success and progress. On the day of Makar Sankranti, worship of the sun, holy bathing in rivers, darshan of God and those who do charity are rewarded.
In this period, eating tilakut with bath-donation and curd-chuda is very auspicious. Yogurt is necessary for curd-chuda, but it is more difficult to set curd in winter than in summer. In summer you put curd in milk in any corner of the house or kitchen, it freezes easily in two to three hours, but in contrast, it is not easy to freeze curd in winter. No matter how hard you try, yogurt does not freeze in winter. If you also want yogurt for curd-chuda, you can freeze like this.
1. First, you take full cream milk than pure buffalo milk. This will thicken the curd.
2. Heat until the milk is simmered three to four times.
3. After that keep warm milk to cool down.
4. When the milk cools down, add two teaspoons of curd to it. For example, if you have taken half a liter of milk, add two teaspoons of curd to it.
5. After adding curd to the milk, stir it well for two minutes. You can also beat it well if you want. The more you will beat the milk, the better it will get frozen.
6. After kneading, cover it and keep it in a place where the temperature is warmer than other places. Such as a bread-keeping hot case, flour box or close it inside the cooker.
7. In four to seven hours, your good quality thick curd will be ready.
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