తెలుగులో చదవండి · தமிழில் படிக்க
Order by mid-December
The festival week falls around January 13–15, right after the holiday rush. Place your main order three to four weeks ahead — by mid-December — so stock arrives before suppliers slow down over the New Year, and plan one top-up the week before.
The category checklist
- Jaggery in every format — blocks, balls and powder. Pura Faith Kolhapuri and Anakapally jaggery cover both the Maharashtrian and Andhra preference, from 2 lb packs to 5 kg cloth bags for restaurants.
- Sesame (til) — hulled sesame seeds for til ladoo, chikki and ellu urundai, plus gingelly (sesame) oil for South Indian kitchens.
- Rice for Pongal — raw rice and moong dal for sakkarai and ven pongal; ready-to-heat Venpongal packs from Minute Kitchen for busy shoppers.
- Peanuts and puffed snacks — jumbo peanuts for chikki and Lohri bonfire snacking, plus namkeen and rewri-style sweets.
- Ghee and cardamom — every sweet recipe for the week needs them; put them next to the jaggery.
Merchandise it as one display
Build a single “Sankranti & Pongal” table near the entrance: jaggery, sesame, peanuts, ghee and rice together, with a sign in Telugu, Tamil and Gujarati if your community reads them. Shoppers buying for one festival often cook for two, and a combined display lifts the basket size.
The short version
Order 3–4 weeks before mid-January, lead with jaggery and sesame, add rice, peanuts and ghee, and display them together under one festival sign. Our team can tell you exactly what is available for your route this season.
Planning your Sankranti order?
Ask for current jaggery, sesame and rice availability for your route — retail packs and bulk formats.
Next on the festival calendar: Ramadan & Eid stocking guide · All festival guides