Basant Panchami is an auspicious festival which is incomplete without Basant Panchami special recipes. It is an Hindu festival celebrated in India and Nepal. It marks the beginning of spring season and is celebrated on the fifth day of Magh, a month in the Hindu calendar. The festival symbolizes the end of winter and start of a new season full of hope, joy, and prosperity.
How Basant Panchami is Celebrated?
People celebrate this day by wearing yellow clothes, flying kites, decorating their houses with flowers, preparing special dishes and offering prayers to Goddess Saraswati – the goddess of knowledge. Basant Panchami is also known as Saraswati Puja as it marks a day dedicated to worshipping Saraswati.
Why People Wear Yellow Clothes on Basant Panchami?
There is a great importance of wearing yellow on the occasion of Basant Panchami. The color yellow has a deep significance in Hinduism, being associated with the divine energy of Lord Vishnu. Wearing yellow clothes on Basant Panchami is a way to honor this divinity and invoke its blessings.
It also symbolizes growth and prosperity, which are essential for a successful life. Additionally, wearing yellow clothes on Basant Panchami helps to create a festive atmosphere that adds to the joy of the occasion.
Now, you have required information about the Basant Panchami. Every festival and celebration is incomplete without delicious food. And, what could be better than traditional sweet dishes to celebrate auspicious occasion of Basant Panchami.
Following we have mentioned some traditional sweet dish recipes that can make your Basant Panchami happiest.
Top 5 Traditional Basant Panchami Special Recipes:-
- Meethe Chawal or Bhaat: It is a traditional Punjabi Dessert prepared on the occasion of festivals. It is made with rice, saffron, and sugar. Ad, it is one of the famous Basant Panchami special recipes in India.
1/2 Cup Soaked Basmati Rice
2 tablespoon Ghee
¼ Cup jaggery
Few strands of Saffron
Chopped Cashew Nuts, Pistachios, and Almonds
½ tablespoon Cardamom Powder
¼ Cup water
Method of Preparation:
- Firstly, in a large kadhai heat 2 tbsp ghee and roast 8 cashew, 5 almond, 2 tsp raisins and 2 tsp dry coconut.
- Roast to golden brown on low flame and keep aside.
- In the remaining ghee add 2 pods cardamom and 4 cloves.
- Also, add 1 cup water, ¼ tsp saffron and ¼ tsp orange food colour.
- Mix well making sure the colour is mixed well.
- Further, add 1 cup soaked basmati rice (30 minutes) and mix well.
- Cover and cook on medium flame for 10 minutes.
- Mix gently, making sure rice is half cooked.
- Further add ½ cup sugar, 2 tbsp ghee and roasted dry fruits.
- Mix gently making sure sugar melts.
- Cover and simmer for 5 minutes.
- Stir in between to prevent from burning.
- Cook until the rice is cooked completely. and do not overcook as rice turns mushy.
- Finally, serve meethe chawal / zarda pulao hot garnished with few chopped nuts.
Also, you can learn making Meethe Chawal from professional Chef and that too in hindi:
- Instant Khamman Dhokla: Instant khamman dhokla is a delicious and nutritious snack that has been enjoyed by many for centuries. This traditional Gujarati dish is made with fermented rice and lentils, and is usually served with chutney.
The combination of flavors in this dish makes it an ideal snack for any occasion. It’s easy to make, requires minimal ingredients, and can be prepared in just minutes! With its unique taste and texture, instant khamman dhokla is sure to become a favorite in your kitchen.
Besan (Chickpea flour/ Gram flour
Crushed ginger and green chilies
Method of Preparation:
- In a large bowl, add chickpea flour, sooji, hing, salt, and sugar. You can store this mix in an airtight container and when ready mix in the ingredients mentioned under – “wet ingredients.”
- Add oil, citric acid, green chili + ginger paste, and salt.
- Add water and mix until well blended. Khaman Dhokla Recipe
- Time to instantly ferment the batter by adding eno. Stir in eno and whisk until it is well blended.
- Wisk the mixture in one direction.
- The mixture will become frothy and double in size.
- Pour the batter to a greased container.
- Fill a large pan with water and place a trivet at the base. Set khaman dhokla container over the trivet. Cover it with a lid and steam khaman for about 15- 20 minute
- After the cooking time is over, insert a toothpick to check if khaman is cooked correctly. It should come out clean.
- Allow it to cool for 10 minutes. Insert a knife around the edges to loosen up Khaman dhokla from all the sides. Flip it over onto a plate.
- Using a sharp knife cut khaman into pieces. Don’t press the blade down; instead, cut it the way we cut a cake.
- Besan Chrma: Besan Churma is a traditional Indian sweet dish that is made with gram flour, ghee, sugar and spices. It has a unique flavor and texture that makes it stand out from other desserts. It is also known to have several health benefits due to its ingredients.
Besan Choorma can be served as a snack or dessert and is often used as an offering during religious ceremonies. With its delicious taste and health benefits, Besan Choorma has become a popular dish in India for both special occasions and everyday meals.
1 cup gram flour (besan)
1/6 cup fine semolina (suji)
1/6 cup water
8 tablespoons ghee
3/4 cup powdered sugar
1/4 teaspoon cardamom powder
Few strands saffron
3-4 finely chopped almonds
Method of Preparation:
- Take a bowl to add gram flour, semolina (suji) and mix it and add a little milk and knead it to make the dough.
- Now make chunks of it by using hands.
- Now take ghee in a pan and fry all the chunks and grind them in a grinder.
- After grinding it add sugar, cardamom, cashew nut, pistachio, raisins, and grated coconut and mix well.
- Now add heated ghee to it as per your need and mix it well.
- Your Rajasthani churma Recipe is ready.
- Boondi Ladoo: Boondi Ladoo is a traditional Indian sweet dish and one of the popular Basant Panchami special recipes that is served during festivals and special occasions like this. It is made from semolina, sugar, clarified butter, cardamom and other ingredients.
The dish has a unique flavor and texture that makes it a favorite among many. Boondi Ladoo is also known for its health benefits as it helps in digestion and boosts immunity. With its delicious taste and numerous health benefits, Boondi Ladoo has become an integral part of Indian culture.
1 cup besan flour
A very tiny pinch cooking soda
A tiny pinch yellow food color
1 tbsp cashews broken
1/2 tbsp raisins
A very tiny pinch edible camphor optional
Oil to deep fry
1 and 1/2 cups sugar
3/4 cup water sugar should be just immersed so adjust accordingly
Method of Preparation:
- In a pan – add a tsp of ghee and fry add cashews fry till slightly browned then add raisins and fry till golden brown.
- Powder cloves and cardamom using hand mortar and pestle, keep aside.
- Sieve besan flour with soda and transfer it to a mixing bowl. Add water little by little to form a thick paste.
- Then add more water to form a flowing batter, then add yellow color.
- We need 2 ladles for making boondhi : one for making the boondhis and another for draining them from oil. If the batter consistency is not perfect the balls will not be round and it will have tails.
- To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect. Pour one ladle of batter over the ladle with the hole holding it just above the oil as shown in the picture.
- It will drip down by itself, you can even spread it using the laddle in circular motion (like we make dosa) for quicker process. Turn over to cook on both sides evenly. It should not be crispy just cooked.
- Wipe off the boondi ladle with a cloth for each batch. Alternatively you can wash the boondi ladle and wipe it clean and then start the next batch. Repeat to finish the entire batter.
- Simultaneously, In a broad vessel first add sugar with water till immersing level and heat it up. Check for single string consistency ie If you take a drop between your thumb and index finger you can see a single string forming as shown below in the 1st thumbnail – thats the right consistency, Set aside.
- Drain the boondis in a tissue and immediately add it to the prepared warm sugar syrup.
- Once you add all the boondis add fried cashews, raisins, edible camphor, cardamom powder, cloves powder and sugar candy. Mix it well.
- When its still warm enough to handle with your hands shape them into ladoos.I didnt grease my hands, just squeeze and press tight to shape the ladoos. The syrup and oil will squeeze out while pressing which helps the ladoos becoming moist, but after the sugar crystallises it will become dry.
- Store in an airtight container and enjoy your homemade sweet boondi ladoos!
- Kesar Halwa: Kesar Halwa is a traditional Indian dessert and one of the famous Basant Panchami special recipes that has been enjoyed by generations. It is made with a combination of semolina, sugar, ghee, saffron and nuts.
This creamy and delicious treat is often served as a special occasion or festive dessert. This is one of the famous Basant Panchami special recipes because it is of yellow color and most of the desserts made on Basant is of ‘Basanti’ means yellow color.
Also, Kesar Halwa is easy to make and can be enjoyed by everyone. Its unique flavor comes from the addition of saffron which gives it its characteristic yellow color and sweet aroma. With its delightful taste and texture, Kesar Halwa has become one of the most popular desserts in India.
2 tbsp + ¼ cup ghee / clarified butter
10 cashews / kaju (halves)
1 tbsp raisins / kishmish / dry grapes
½ cup bombay rava / sooji / semolina (fine)
1 cup water
¾ cup sugar (add ½-1 cup depending on your choice)
2 tbsp saffron water / kesari
¼ tsp cardamom power / elachi powder
Method of Preparation:
- Firstly, heat 2 tbsp ghee / clarified butter and roast 10 cashews, 1 tbsp raisins on low flame.
- Once the cashews turn golden brown, keep aside.
- Now in the same ghee roast ½ cup bombay rava. use fine / coarse variety rava.
- Roast on low flame for 5 minutes or till it turns aromatic. keep aside.
- In a large kadai boil 1 cup water.
- Keeping the flame on low, add in ½ cup roasted bombay rava.
- Stir continuously till the rava absorbs water and no lumps are formed.
- Further add ¾ cup sugar (add ½-1 cup depending on sweetness you prefer).
- Keeping the flame on low, stir well till the sugar dissolves.
- Furthermore, add 2 tbsp saffron water or kesari food colour. (soak few treads of saffron in 2 tbsp of warm water for 15 minutes)
- Also, and ¼ cup ghee and stir continuously.
- Make sure the mixture is combined well and no lumps are present.
- Cover and simmer for 2 minutes or till rava gets cooked well completely.
- Additionally add roasted cashews, raisins and ¼ tsp cardamom power.
- Mix well till the rava kesari separates from pan.
- Finally, serve rava kesari / kesari bath as a dessert.
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