Traditional Baisakhi Recipes
Are you one of those who don’t actually know what Baisakhi is?Then, you must not be a North Indian.Oh, never mind. Why are we here? Let us introduce you to the Baisakhi festival and the charm of this festival.A spring harvest festival known as Baisakhi is celebrated every year on the 13th or 14th of April. Baisakhi is celebrated with happiness, enthusiasm, and energy by the Sikhs and Hindus. It is marked as the Sikh New Year for the Sikh community and the solar New Year for the Hindus community. The devotees took a bath in the holy water and went to gurdwara and temples to pay the obeisance to Lord. Dresses in new and colorful clothes, people go to see fairs organized at many places on this day.Not just in north India, Baisakhi is celebrated all across India with the same enthusiasm, such as, In Bengal as NabaBarsha, In Tamil Nadu as Tamil Puthandu, In Kerala as Vishu, In Srilanka as Sinhalese new year, and Thailand as Songkran.
Significance of Baisakhi :-
It is commemorated as the formation of Khalsa Panth by Guru Gobind Singh Ji. In 1699, on this day, Guru Granth Sahib ji has introduced as the 11th guru of Sikhism. On this day, farmers cut their crops and show gratitude to lord for their harvest. The Hindus celebrated this festival because they believed that Maa Ganga came from heaven to earth on this day. No matter which state you are from, Baisakhi is the festival of love and hope. So, blissfully celebrate the Baisakhi. But, which festival is happy without the food and sweets. Therefore, we came up with some easy and quick Baisakhi recipes to add the flavor of sweetness to your happiness.
Traditional Baisakhi Recipes:-
The following have mentioned some easy to make recipes that will make your Baisakhi celebration more exciting and enjoyable:
1. KESAR KULFI
INGREDIENTS:
750 ml Milk
1 tin. Condensed milk
100 gm. Khoya
10 Pistachios
10 Cashewnuts
½ tbsp. Cardamom powder
1 pinch of Saffron
Cooking time: 20 min
METHOD:
- Boil milk for 10 min, then add condensed milk and Khoya, and again boil for 10 min on medium heat.
- Remove from the fire, cool it, and add cardamom powder and saffron mix well.
- Set on the freeze in Kulfi mold.
2. JALEBI
INGREDIENTS:
200 gm. Urad dal
100 gm. Refined flour
½ tbsp. Soda bi–carb or baking soda
¼ tbsp. Baking powder
1 kg. Sugar
Pinch of Saffron
Ghee to fry
Cooking time: 10-12 min
METHOD:
- Soak dal for 2 hours, drain the water and make a fine paste.
- Take a large bowl and add dal paste, Maida, and water to make a thick paste.
- Now add soda bi –carb, and baking powder; add some water to make pouring consistency.
- Now make sugar syrup of 1 – thread consistency and keep warm.
- Fill the batter in cloth with a hole.
- Heat oil in Jalebi Tawi, squeeze the batter in the shape of Jalebi into the hot ghee and fry till crisp and golden.
- Drop the Jalebi in the warm syrup and remove it after a minute.
- Serve hot.
3. WHEAT HALWA (Atte da Kadhaa):
INGREDIENTS:
200 gm. Wheat flour
200 gm. Desi ghee
200 gm. Sugar
1 literWater
Cooking time: 25 min
METHOD:
- Roast the flour with ghee till the color changes, and it gives out a fried aroma.
- Then add sugar and water mix well; otherwise, it will turn into a lump. Keep on medium heat.
- Serve hot.
4. KESARI KHEER:
INGREDIENTS:
80 gm. Basmati rice tota (broken)
1 literMilk
Pinch of Saffron
100 gm. Sugar
100 gm. Dry fruits ( badam ,kaju ,kishmish )
½ tbsp. Cardamom powder
Cooking time: 45 min
METHOD:
- Wash and pick rice soak for 30 min.
- Boil milk, add rice and cook on low heat until rice dissolves in milk.
- Then add dry fruits and cardamom powder, Saffron, and sugar again; cook for 10 min.
- Serve cool and garnish with dry fruits.
5. DODHA BARFI:
INGREDIENTS:
2 literMilk
4 tbsp. Ghee
200 gm. Sugar
2 tbsp. Glucose
¼ tbsp. Alum
200 gm. Dry fruits
Cooking time: 45 min
METHOD:
- Boil milk. Bring it to a boil, and add sugar and alum to the boiled milk.
- Lower the flame and let the milk simmer till it reduces to half the quantity. You will notice that the milk begins to thicken.
- Add the glucose and stir well once the milk is reduced to half the quantity. Next, add ghee to the milk and cook for 10-15 minutes. You will notice that the mixture will start leaving the sides.
- The mixture will be grainy and dark in color. Now, add water to it and stir once again. Let the mixture cook for two more minutes. Meanwhile, take a metal tray and grease it with ghee.
- Spread the grainy mixture on the tray. Top up this mixture with chopped dry fruits and keep it aside for five to six hours in the fridge and wrap it.
- Cut into desired shapes.
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