Poush Parbon

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In Bengal, Makar Sankranti is also known as Poush Sankranti being celebrated on the last day of the Bengali month of Poush and is celebrated as a harvest festival Poush Parbon. The freshly harvested paddy along with the date palm syrup in the form of Khejurer Gur is used in the preparation of a variety of traditional Bengali sweets made with rice flour, coconut, milk and 'khejurer gur' (palm jaggery) and known as Pithey. Thousands of pilgrims from different parts of the country gather at Gangasagar, the point where the holy river Ganges meets the sea, to take a dip and wash away all the earthly sins.

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