Akshaya Tritiya 2024: 9 Dishes For Your Festive Food Menu
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In the month of Vaishakh, Hindus celebrate Akshaya Tritiya, also known as Akha Teej, with the intention of bringing luck and wealth. The meaning of the term Akshaya is forever, as in something that never ends. As a result, it is believed that everyone will experience joy, success, wealth, and blessings on this day.

People often fast on this auspicious day but it's not necessary to go without food all day when you fast. You can indulge in some delectable dishes. If you're not familiar with it, these mouthwatering recipes are ideal for you on Akshaya Tritiya.

Pal Payasam

Made with milk, rice, sugar, and cardamom, pal payasam is a well-known delicacy from South India. Served at festivals and special occasions, this dish is creamy and tasty. Once the rice is smooth and creamy, it is cooked in milk and combined with cardamom and sugar. Some add other flavourings, such as saffron, to give it a distinct character. While some individuals like their pal payasam cold, it is usually served hot or warm. Everyone's taste buds will be delighted by this dish, which is a fantastic way to wrap up a meal.

Dal Palak

Dal-Palak, a light curry with few spices, combines the iron-rich goodness of spinach (palak) with the plant-based protein of lentils (dal) to create the ideal dish for Akshaya Tritiya. This dish's vivid green colour represents freshness and vitality in addition to providing necessary elements including protein, iron, and vitamins. It is a healthy and auspicious option for festive food because of its simplicity and hearty flavour, which go well with the themes of abundance and the auspiciousness of the festival.

Gehu Ki Kheech

Kheech is the main dish of the day. It is a porridge-like dish that is quite filling and healthy and is traditionally prepared for Akshaya Tritiya in the northern states of India, particularly Rajasthan. After the husk is removed, wheat is first dry-milled to make it. This is cracked wheat devoid of its husk. It was once made by hand in a stone grinder. But you can make it using an electric kitchen grinder. On Akhateej, Marwar grocery stores sell ready-to-cook kheech. You can use broken wheat, known as lapsi or dalia, or make it at home.


Thalipeeth is a multigrain flour-based spicy roti. In addition to being incredibly tasty, it is also highly nutritious and wholesome. This well-known Marathi dish is made with rice, jowar, bajra, and gram flour. Usually, curd or butter is served with it. On the day of Akshaya Tritiya, this meal is served for breakfast.


Maharashtra and Gujarat are known for their popular milk-based dessert, basundi. The recipe calls for boiling milk until it thickens, at which point sugar, cardamom, and occasionally saffron are added. Typically served cold, basundi is sometimes topped with chopped almonds or raisins. This dish is ideal for satisfying your sweet desire because it's thick and creamy.

Mixed Vegetable Curry

Akshaya Tritiya is about abundance and prosperity. A mixed vegetable curry symbolises this abundance by incorporating a diverse range of colourful vegetables like okra, bell peppers, cucumber, pumpkin, and cauliflower. These vegetables not only add visual appeal but also represent the bountiful harvest and richness of the season, making them a filling sattvic dish for the festival.


In essence, puranpoli is a delicious chapati. This meal, which is famous in Maharashtra, is prepared on special occasions. To do this, create a stuffing of gram dal, jaggery, and sugar and stuff it with flour that has been cooked like roti. Fennel seeds and cardamom powder are added to the dish to improve its flavour. It is also fried in ghee, which makes it really tasty.

Lauki Halwa

Bottle gourd is used to make the delicious Indian dessert known as Lauki Halwa or Dudhi. Although the veggie is disliked by many, the dish is quite tasty. Delicious and easy to prepare, you'll love this meal for its tremendous nutritional content as well as its mouthwatering taste.

Sabudana Khichdi

Sabudana khichdi is a popular Indian dish made from soaked tapioca pearls (sabudana), typically cooked with diced potatoes, roasted peanuts, and seasoned with spices like cumin seeds, green chillies, and curry leaves. It's a light and flavourful dish often enjoyed during fasting periods or festivals. It's light, nutritious, and provides energy due to the carbohydrates from sabudana and potatoes, along with the protein and healthy fats from peanuts and ghee.