Traditional Food and Sweets

Kesar and pista are ingredients often associated with Basant Panchami. Dishes like kesar-pista flavored kheer (rice pudding) or kesari (saffron-flavored sweet semolina) are popular during the festival.

As yellow is the predominant color of Basant Panchami, sweets in shades of yellow are prepared. Besan ke laddoo (sweet gram flour balls), boondi ke laddoo, and jalebi (deep-fried sweet pretzels) are among the favorites.

Malpua is a traditional sweet pancake often prepared during Basant Panchami. It is made with flour, milk, and sugar, and then deep-fried until it turns golden brown. It is often served with rabri (sweet condensed milk).

Some regions celebrate Basant Panchami as the day when the season of spring begins, and farmers start sowing their fields. Khichdi, a simple dish made with rice and lentils, is considered auspicious and is prepared in some households.

In northern parts of India, especially Punjab, people celebrate Basant Panchami with traditional Punjabi dishes like Sarson da Saag (mustard greens) and Makki di Roti (cornmeal flatbread). This combination is particularly enjoyed during the winter harvest season.

Gajak is a sweet made with sesame seeds and jaggery or sugar. It is a popular winter treat and is often enjoyed during Basant Panchami. Rewari, another sweet made with sesame seeds and jaggery, is also commonly consumed during the festival.

Fresh fruits play a significant role in Basant Panchami celebrations. Mangoes, which start appearing in the markets around this time, are often enjoyed. Other seasonal fruits like guavas and oranges may also be included in the festive menu.

Saffron is considered auspicious, and saffron-infused milk or thandai is prepared during Basant Panchami. It adds a rich and aromatic flavor to the festive beverages.

Sweets made with coconut, such as coconut barfi or coconut ladoo, are enjoyed during Basant Panchami.