Traditional Basant Panchami Dishes to Enjoy

Basant Panchami is an annual Hindu festival that marks the preparation for the arrival of spring. Basant Panchami is celebrated forty days before the arrival of spring and is celebrated on the fifth day of the Hindu lunisolar calendar month of Magha. Its celebrations differ from region to region. However, everywhere it is centred around the colour yellow.

With Basant Panchami around the corner, it is time to welcome the spring season. On the day of the festival several dishes, both sweet and savoury, are prepared that prominently feature the colour yellow, the colour of optimism, light, energy, and prosperity.

Check out our list of easy-to-make traditional dishes to celebrate Basant Panchami.

Sweet Saffron Rice

Sweet Saffron Rice is the easiest dessert you can make at home. All you need is boiled basmati rice, ghee, almonds, raisins, cardamom, milk, chashni, cloves, and saffron. On medium flame, heat some ghee and saute all of the chopped dry fruit and nuts along with the cardamom and cloves. In a separate bowl, add saffron, milk, and sugar syrup on top of the boiled rice. Gently stir until the rice has a uniform golden hue, take it off the heat, and garnish it with the sauteed dry fruits, nuts, cloves, and cardamom.

Rava Kesari

Rava Kesari or semolina saffron halwa is a variety of halwa in North India. It is made with ghee, saffron, milk, cardamom, sugar, semolina, cashew nuts, and pistachios. Soak the saffron in two tablespoons of lukewarm water and keep it aside. In a wok on a medium flame, heat some ghee and roast the semolina until it develops a golden colour and has a nutty aroma.

Then add the cashew nuts, one and a quarter cups of water, and half a cup of sugar to the roasted semolina. Cook until the semolina is fluffy and the water has completely evaporated. Once the semolina is off the flame add the saffron milk and garnish with the pistachios.

Bengali Cauliflower and Potato Curry

Bengali cauliflower and potato curry is a popular savoury dish popularly eaten across Bengal on the occasion of Basant Panchami. To make this curry you’ll need mustard oil, turmeric, chili powder, cumin seeds, bay leaf, cloves, cinnamon, potatoes, salt, and cauliflower

Then peel and cut the potatoes into half-inch cubes and break the cauliflower into small florets. In a wok, heat some mustard oil and one teaspoon of cumin seeds. Then add bay leaf, cloves, and cinnamon. Stir for 10 seconds and then add the potatoes. Let the potatoes cook for 5 minutes and then add cauliflower and a cup of water. Let it simmer until the potatoes and cauliflower are cooked through.

Shahi Phirni

Shahi Phirni is a festive rice pudding that is made with Basmati rice, milk, sugar, pistachio, almonds, cardamom, and saffron. Clean and soak the rice beforehand for at least half an hour before starting the process. Drain and crush the rich until coarsely ground. Crush all of the nuts and soak the saffron in lukewarm milk and set aside.

In a large pan, boil the milk and add the rice. Let it cook until the rice is completely cooked. Stir occasionally. Add half of the crushed nuts along with the sugar and take everything off the heat. Finally, add the saffron and let the phirni cool down before garnishing it with the rest of the crushed nuts.