Basant Panchami Special: 5 Simple and Easy to Prepare Recipes to Mark Saraswati Puja Day

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Basant Panchami, also known as Saraswati Puja Day, is celebrated for worshiping the ‘Goddess of Wisdom’. The festival is celebrated on the fifth day of the month of “Magh”, which marks the beginning of the spring season. It will be celebrated on February 5 this year. The goddess Saraswati, considered the Hindu deity of music, culture and learning, is worshiped throughout the country with traditional gaiety and religious fervor. By day, men and women don traditional bright yellow attire and offer flowers to the deity and prepare delicacies to enjoy the day. If you are looking for lip-smacking recipes for this Basant Panchami, then you have come to the right place. Here are some super simple and delicious dishes that you can prepare and enjoy on the auspicious occasion.

Sweet rice with saffron

Ingredients:

  • 1. A cup of long-grain basmati rice
  • 2. Six tablespoons of ghee
  • 3. Two tablespoons of chopped almonds
  • 4. Two tablespoons of chopped pistachios
  • 5. Two tablespoons chopped cashews
  • 6. Two tablespoons of chopped cranberries
  • 7. Two tablespoons of raisins
  • 8. Two green cardamoms
  • 9. A bay leaf
  • 10. Two cinnamon sticks
  • 11. Six Cloves
  • 12. Half cup of sugar syrup (chashni)
  • 13. Two tablespoons of milk
  • 14. Two cups of water
  • 15. A pinch of saffron sachet powder
  • 16. Rose petals for decoration

Method:

Wash the rice and soak it in water for 30 minutes. Heat the ghee in a pan, then add the chopped nuts and dried fruits. Sauté over medium heat until cashews are golden and raisins are puffed. In the remaining ghee, add cardamom, bay leaf, cinnamon and cloves. Stir for about a minute until the cinnamon unrolls and the cloves puff up. In another bowl, wash the rice and drain it and add it to the pan. Grill the rice with the spices over medium heat for two to three minutes. Then add two cups of water. Bring this to a boil. Once the water boils, reduce the heat, cover with a lid and cook for eight minutes. Then, mix the saffron powder in the milk, pour the sugar syrup, and the saffron on the rice. Gently stir the rice into the saffron milk until it gets an evenly golden hue. Remove the saucepan from the heat. Stir half of the fruit-nut mixture into the rice. Remove it to a dish. Garnish with leftover rose petals from the fruit-nut mixture.

Bengali cauliflower and potato curry

Ingredients:

  • 1. Cauliflower – 250 g
  • 2. A large potato
  • 3. A piece of cinnamon
  • 4. Three cloves
  • 5. A bay leaf
  • 6. A teaspoon of cumin seeds
  • 7. Half teaspoon of chilli powder
  • 8. Two large pinches of turmeric
  • 9. Three tablespoons of mustard oil
  • 10. Salt to taste

Method:

Peel and cut the potato into 1/2” cubes. Clean and cut the cauliflower into small florets. In a wok or kadai, heat the mustard oil. Add the cumin seeds and wait for them to start changing color. Add bay leaf, cloves and cinnamon. Sauté for 10 seconds. Add the potato and sauté for five minutes. Add the cauliflower and sauté for five minutes. Add a cup of water. Cook covered until the potato and cauliflower are parboiled.

Ber turmeric fruit smoothie

Ingredients:

  • 1. A cup of almond or any other curd
  • 2. Half teaspoon of turmeric juice
  • 3. 10 Sweet Seedless Ber Fruits
  • 4. A teaspoon of honey
  • 5. Five dipped almonds
  • 6. Half teaspoon of cardamom powder

Method:

Add all the ingredients in a blender. Mix until all ingredients are properly blended. Heat the milk (optional) and it’s ready to serve!

Makkai Kesari Halwa (Polenta Halwa)

Ingredients:

  • 1. A third of makkai fine dalia or polenta
  • 2. A third of a cup of sugar
  • 3. One-third cup of ghee
  • 4. A quarter teaspoon of cardamom powder
  • 5. Two or three cups of hot water
  • 6. Roasted dry nuts
  • 7. Two tablespoons of khoya
  • 8. Four to six drops of yellow or orange food coloring

Method:

In a saucepan, heat the ghee. Add the polenta and sauté for about five minutes. When the polenta releases a sweet fragrance, add the sugar and the cardamom powder. Now add the water and food coloring and mix well. Over medium heat, cook until the water is absorbed and the Kesari polenta is slightly translucent. Turn off the heat and let the Kesari cool to room temperature. Using a spoon or a fork, mix the Polenta Kesari well so that it becomes a little crumbly. Garnish with toasted nuts and grated khoya. Served with the poor.

Masala jhaal muri

Ingredients:

  • 1. Two tablespoons of mustard oil
  • 2. A cup of peanuts (raw)
  • 3. Half cup roasted gram dal / Dalia
  • 4. 10-15 curry leaves
  • 5. Two teaspoons of Asafetida or hing
  • 6. Two teaspoons of turmeric
  • 7. Salt to taste
  • 8. Two tablespoons of boiled potatoes
  • 9. Eight cups of puffed rice or brown puffed rice
  • 10. Two teaspoons of red chili powder
  • 11. A cup of fried chickpea noodles (optional)

Method:

Heat the oil in a saucepan, add the peanuts and mix well. Add roasted gram dal and curry leaves, asafoetida, turmeric, salt and mix well. Add the puffed rice and stir well. Add the red chili and mix well to combine. Add the sev and the potatoes, again mix well. Serve with tea and enjoy. Apart from these lip-smacking dishes, one can also indulge their taste buds with sweets such as Rajbhog and Sondesh. These sweets are first offered to Goddess Saraswati and then distributed among devotees celebrating the occasion.

-With ANI inputs

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