Naturally Made Yellow Delicacies with Dry Fruits for Basant Panchami

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Naturally Made Yellow Delicacies with Dry Fruits for a Joyful

Basant Panchami is a sacred festival that marks the arrival of spring and is dedicated to Goddess Saraswati, the symbol of wisdom and learning. On this auspicious day, preparing yellow-coloured dishes is considered highly meaningful. These recipes are usually made using saffron, turmeric, and premium dry fruits like almonds, cashews, pistachios, and raisins, which add natural colour, rich taste, and nutrition.

Here are some easy and popular Basant Panchami recipes perfect for puja and family celebrations.

Meethe Chawal is the most commonly prepared dish on Basant Panchami. Made with fragrant basmati rice, saffron, ghee, and sugar, this dish gets its festive touch from almonds and pistachios, giving it a rich flavour and natural golden colour with the goodness of mixed dry fruits.

1 cup basmati rice
2 cups water
3–4 tablespoons sugar
2 tablespoons ghee
A few saffron strands soaked in warm milk
2 tablespoons sliced almonds
2 tablespoons chopped pistachios
2–3 green cardamom pods

Wash and soak the rice for 20 minutes, then drain.
Heat ghee in a pan and lightly sauté cardamom pods.
Add rice and stir gently for a minute.
Pour in water and cook until the rice is almost done.
Add sugar and saffron milk, then mix carefully.
Cook on low flame until the rice turns glossy and yellow.
Garnish with almonds and pistachios before serving.

Kesari Sheera is a soft, aromatic dessert made with semolina, ghee, saffron, and high-quality dry fruits. It is quick to prepare and widely served as puja prasad on Basant Panchami.

1 cup semolina (sooji)
¾ cup sugar
2½ cups water
3 tablespoons ghee
A few saffron strands soaked in warm milk
2 tablespoons cashews
1 tablespoon raisins
½ teaspoon cardamom powder

Heat ghee in a pan and roast semolina on low flame until aromatic.
In another pan, boil water and dissolve sugar in it.
Slowly add sugar water to the roasted semolina while stirring.
Add saffron milk and mix well to avoid lumps.
Cook until the halwa thickens and leaves the sides of the pan.
Add cashews, raisins, and cardamom powder.
Serve warm.

Rajbhog is a royal festive sweet prepared for special occasions. These soft chhena balls are flavoured with saffron, stuffed with khoya and chopped dry fruits like almonds and pistachios, and soaked in sugar syrup, making them perfect for Basant Panchami celebrations.

1 cup fresh chhena (paneer)
2 tablespoons khoya
1 tablespoon chopped almonds and pistachios
A pinch of saffron
1 cup sugar
3 cups water
½ teaspoon cardamom powder

Knead the chhena until smooth and soft.
Mix khoya, dry fruits, and saffron.
Stuff small portions of this mixture into chhena balls.
Prepare sugar syrup by boiling sugar and water.
Gently add the stuffed balls and cook on medium flame.
Cook until soft and spongy.
Add cardamom powder and let them soak before serving.

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Healthy Recipes

Quick Healthy Recipes From The Experts

Naturally Made Yellow Delicacies with Dry Fruits for a Joyful

1. Meethe Chawal (Sweet Yellow Rice)

2. Kesari Sheera (Sooji Halwa)

3. Rajbhog (Saffron Rasgulla)

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