8 Best Recipes to prepare on this Basant Panchami

Basant Panchami or Vasant Panchami is just round the corner.  Like every other Indian festival, this one too comes with its share of sweets and savories.The kite-flying festival includes offerings that are mostly sweet and yellow in color like rajbhog, Kesari bhaat and boondi.well here are 8 amazing recipes to prepare for this basant.


A deep-fried, sweet and treacle doused dessert is a more sinful version of a pancake. Usually had with rabri and dry fruits, it is as sinful as gluttony can get.

Sweet Saffron Rice with Dry Fruits

I bet you guys, you won’t be able to stop yourself from licking your spoon. It’s the high time to welcome the spring with this Indian food that is loaded with sweetness. This yellow colored saffron rice is supplemented with the goodness of dry fruits and the pleasing touch of saffron.

Boondi ke Ladoo

This widely-loved laddoo also falls in the Basant Panchami category with its bright yellow color and mind-numbing sweet and Kesari flavors. Here‘s how you can make some at home.

Kesari Sheera

Kesari Sheera or Kesari Halwa as many call it, is a roasted grain preparation, which is flavored and thickened using generous amounts of ghee, sugar and dry fruits.


Fusion of gram flour & yogurt creates this entirely classic cuisine. When talking about the Indian Food, Khandvi represents the Gujarat state. Relishing tempering is diffused over the softly rolled khandvi to make it more cherry. It is the great savory snack to munch with a cup of tea or coffee. As considered, yellow food is eaten on Vasant Panchami, khandvi will be a great pick to drop on your dining table.


Thickened sweet milk with a generous amount of dry fruits and edible goodies make this dish absolutely delicious. Here’s how you can make some amazing kheer.


A cousin of the rasgulla, rajbhog is similar in looks only yellow-er. The taste too isn’t much different except for the added flavors of the dry fruits and kesar stuffed inside the cottage cheese dumplings.


A nutritious blend of rice and split green gram, enriched with a tempering of spices in ghee.


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