Celebrating Maghi Festival in Rajgarh: Tradition, Food, and Rituals

The three-day Maghi festival in Rajgarh, Giripar, kicked off with the traditional dish, Dumlanti. On this special day, families prepare a sweet flour mixture with jaggery, known locally as meetha atta or badi, which is enjoyed by dipping it in desi ghee. According to Dinesh Arya, former Nagar Panchayat President of Rajgarh, this dish is particularly popular in winter due to its warming properties.

As the festival progresses, different traditional foods are prepared. On the second day, known as Lohri, Seeddu and Askali are made in the evening. On Makar Sankranti, people start their day with Kheer Patanda. Unlike other regions, Rajgarh does not light bonfires or worship fire with Revdi, Gajak, and Peanuts on Lohri night. However, some families celebrate by making Khichdi.

Makar Sankranti is marked by a special ritual of Dev Puja, where people visit temples to seek blessings from their Kuldevta. In Sirmaur and Shimla districts, traditional worship of Kul Devta and Devi is performed during the four Badi Saaji festivals: Baisakhi, Hariyali, Diwali, and Magh Ki Saaji.

In the Giripar region, the Maghi festival is celebrated with great enthusiasm for a week, especially in Renuka Shilai. Here, the tradition of slaughtering goats during the festival continues, and hospitality is a key aspect, with families inviting close relatives, particularly daughters, to join in the celebrations.