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Wishing you all a very happy Basant Panchami.
“When winter comes, can spring be far behind?” asked Shakespeare.
”Basant Panchami” marks the beginning of spring and falls on the fifth day of Maagh each year. The word ‘Basant’ means spring and ‘Panchmi’ denotes the fifth day on which the festival falls.
The scintillating yellow colour holds great importance on this day. The color of Basant (Spring) is “Yellow”, also known as the ‘Basanti’ colour. It symbolizes prosperity, light, energy and optimism. This is the reason why people wear yellow clothes and make traditional delicacies in yellow hues.
Yellow color wakes up any room like the rising sun. The feng shui color of sunlight, cheerfulness and uplifting yellow vibes always lightens and brightens any home or office, as well as creates a joyous, happy,cozy and welcoming feng shui feeling.
Itz a ritual to make this “Meethe ‘Basanti’ Rice” on this special day at my place.
But I love this dish so much that I can make it everyday. Itz hard to decide whether itz a rice dish or a Dessert. Whatever it is itz so soul satisfying👼😇
INGREDIENTS
Rice – 1 cup
Turmeric powder- 1tsp
Sugar -¾th cup
Saffron -2 generous pinches
Milk – 3/4 th cup
Cardamom pow- ½ tsp
Fennel pow-½ tsp
Cloves – 3-4
Cinnamon stick – 1″ pc
Rose water – 1/2 tsp
Ghee – 2 tbsp
Chironji – 1 tsp
Almonds – 10-12 ( chopped )
Cashew nuts – 10-12 ( chopped )
Pista- 10-12 ( chopped )
Grated coconut- 1 tbsp
Method:
Gently wash the rice and soak in water for ½ an hour.
Strain
Heat 4-5 cups water in a pan with turmeric powder.
When it comes to a boil, add the soaked rice.
Cook till the rice is 80 % done.
Strain in a sieve and mix a tsp of ghee in the rice.
Mix milk, saffron, rose water, fennel pow, cardamom pow and sugar in a bowl.Keep aside.
Heat the remaining ghee in a pan.
Add almonds, cashew nuts, chironji and fry till golden brown.
Add cloves n cinnamon stick.
Fry for 20 seconds.
Add the milk mixture.
Bring it to a boil.
Simmer the heat and add the rice.
Cover and cook on low heat for 10-12 minutes.
Fluff the rice with a fork.
Garnish with pista slivers n coconut.
Serve hot.
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