Top 5 Basant Panchami Recipes

Basant Panchami, also known as Saraswati Puja, marks the arrival of spring or 'Basant' season. It is believed that Lord Brahma created the universe on this day. On this day, people worship the goddess Saraswati.  She is considered the goddess of knowledge, art, and music. As per the tradition, many people prefer to wear yellow on this day and use the color at the festival. Let's learn Top 5 Basant Panchami Recipes with NFCI.

Do you know about the significance of Yellow color on Basant Panchami?

Yellow is a dominant color for the festival because the day is celebrated when bright yellow flowers of ripe mustard plants are spotted in the fields. Multiple flowers of yellow color like marigolds, daffodils among others are offered to the goddess.

If you notice, goddess Saraswati wears a white saree with white flowers and pearls. But, her favorite color is Yellow. For this reason, goddesses of knowledge are decorated with yellow flowers and yellow sarees. The white color on the goddess represents purity and wisdom.

Furthermore, yellow signifies knowledge, learning, happiness, and the sun of the spring season. So, students wear yellow to honor the goddess on this day.

The Significance of Food on Basant Panchami:

In India, festivals are all about harmony, togetherness, fun, and the celebration is incomplete without food. As we mentioned, the color of Basant (yellow), represents peace, prosperity, light, energy, and optimism. So, a special delicacy of yellow hue is prepared on this day. Goddess Saraswati is offered Bondi and laddoo by worshippers.  Also, sweet rice with saffron and dry fruits is prepared in every house. Bengalis offer Mango wood, coconut, and Ganga water.

A special food item of authentic Sarson ka Saag and Makki ki roti is made in Punjab. People in other northern states offer Kheer, Malpua, and Boondi to the goddess of knowledge.  Furthermore,  a special offering of khichuri, mixed vegetables, Kesar halwa, Kesari bhaat, payesh, begun bhaja, sondesh, and rajbhog are served traditionally.

Now, let's take a look at the traditional recipes associated with Basant Panchami with yellow color:

(1). Kesari Bhath recipe-

Ingredients-

1 cup soaked Basmati rice

¼ cup jaggery

A few strands of saffron

Few raisins

Few cashew nuts

½ tsp cardamom powder

Method-

Dissolve some saffron strands in water and set them aside. Then add jaggery and saffron to 1 and a ½ cup of water and bring it to a boil. Drain the rice, add jaggery water to it and blend well. You can cook the rice in it and add water if necessary.  After cooking, you can serve it by garnishing it with cardamom powder, raisins, and cashews.

Here you can learn how to make yummy Zarda Rice Recipe in Hindi. 

(2). Kesar Halwa recipe-

Ingredients-

1 cup Rava

1/4 cup jaggery

A few strands of saffron soaked in water

1 tsp ghee

Few raisins

Few pistachios

½ tsp cardamom powder

Method-

Heat the pan, add ghee, and roast the Rava. Cook till it turns golden brown and then add the Rava in boiling water. Then add jaggery, saffron, and cardamom powder. Cook it till the Rava are soaked in water and garnish with raisins,  pistachios.

(3). Turmeric Latte-

Ingredients-

1 cup almond or any other milk

½ tsp turmeric juice

1 tsp honey

½ tsp cardamom powder

Method-

Add all the ingredients to a blender and blend it until mixed thoroughly.  Warm the milk if required.

(4). Khichdi-

Ingredients-

⅔ cup rice (short)

⅓ cup moong dal (split with green gram skin)

3 1/2 cup water

⅛ tsp turmeric powder

1 tsp oil

2 tbsp ghee

Salt to taste

Method-

Take the rice and moong dal and put them in a bowl. Wash and drain it. Then transfer it to a pressure cooker, add turmeric powder, oil, water, and salt. Close the lid and cook till 4 whistles. Turn off the flame, let the steam come down, and serve it with papad.

(5). Boondi ke ladoo-

Ingredients-

500 gm gram flour

1-liter water or milk

750 gms ghee

750 gms sugar

3 1/2 cups water

10-12 drops orange food color

10-12 saffron strands (soaked)

50 gms chopped cashew nuts

50 grams raisins

10 cardamoms

peeled boondi strainer or fryer of medium-sized holes

Method-

Make a thin batter with gram flour and water or milk. Then heat ghee in a pan and fill the strainer with batter in half. Position it on a pan and drain in hot ghee by hitting the strainer slowly on the side of the pan and lifting after every hit. Do this process with a fast hand but be careful with the Hot ghee. Fry it till it turns golden brown and drain it. Then, Make sugar syrup by boiling sugar and water. Add saffron to the water and mix the boondis, syrup, dry fruits, and cardamom. After 10 minutes, sprinkle over a little hot water, cover, and keep for 1 1/2 hours. Then wet your hands and prepare its round balls. Serve it.

Watch Basanti Panchami Special Boondi ke laddu recipe:

These are some of the most authentic and preferred recipes to book this Basant Panchami.  Prepare it, offer it to the goddess, and serve your guests.

Do you want to learn more about such festive special recipes?

NFCI (National Finishing and cookery institute) is a leading hotel management and culinary institute in India that trains industry professionals.  It offers multiple specialized Culinary courses with expert teachers and fully equipped labs. There is a blend of theoretical and practical classes for equipping students with advanced culinary skills.

NFCI allows internships in the renowned F&B outlets in the country with some of the most lucrative placements.

Make a successful career in the culinary and Hospitality industry with NFCI.