Baisakhi Special: Try These Traditional North Indian Recipes
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Baisakhi, also known as Vaisakhi, is one of the most significant festivals celebrated across North India, particularly in states like Punjab and Haryana. Falling on the 13th of April, Baisakhi marks the beginning of Punjabi New Year, the harvest season.

Since the festival also holds a cultural significance, as the Sikh community commemorates the formation of the Khalsa Panth on Baisakhi, it is celebrated with a spread of traditional dishes. If you want to curate an authentic North Indian menu, why don’t you try these easy-to-follow recipes? Whether you are an expert cook or just a beginner, these chef-curated recipes are sure to add a traditional touch to your Baisakhi spread.

Meethe Chawal By Chef Rahul Rawat, Welcomhotel By ITC Hotels, Tavleen Chail

Ingredients:

  • 1 cup Basmati rice
  • 1.5 cups water
  • 1 cup sugar
  • 1/4 cup ghee
  • A pinch of saffron strands soaked in 2 tablespoons of warm milk
  • 1/4 cup chopped almonds
  • 1/4 cup chopped cashews
  • 1/4 cup raisins
  • 4 cloves, crushed
  • 4 green cardamoms, crushed

Instructions:

  1. Wash and soak the Basmati rice for 30 minutes. Drain and set aside.
  2. Heat ghee in a heavy-bottomed pan. Add the crushed cloves and cardamoms and fry for a few seconds until aromatic.
  3. Add the soaked rice and sauté for 2–3 minutes, gently coating it in the ghee and spices.
  4. Add 1.5 cups of water and bring to a boil.
  5. Reduce the heat, cover the pan, and cook until the rice is almost done.
  6. Stir in the sugar, saffron milk, chopped almonds, cashews, and raisins. Mix gently.
  7. Cook on low heat until the sugar dissolves, the rice is fully cooked, and all the liquid is absorbed.
  8. Gently fluff the rice with a fork. Serve hot.

Gulgule By Chef Ruffy Shaikh, Peshwa Pavilion, ITC Maratha

Ingredients:

  • 200 grams bananas (chopped)
  • 100 grams jaggery
  • 500 grams whole wheat flour
  • 20 grams fennel seeds
  • 2 grams green cardamom powder
  • 5 grams salt
  • 10 grams baking powder
  • 250 ml water
  • 300 ml sunflower oil (for deep frying)

Instructions:

  1. In a mixing bowl, add chopped bananas and jaggery and mix well till the jaggery is completely melted.
  2. Then add all the dry ingredients except water and oil and mix well with the banana mixture.
  3. Add water to the banana mixture and make a thick batter. Do not over-mix the batter.
  4. In a heavy bottom pan or kadhai, heat oil for frying.
  5. Add a spoonful of batter to the oil and fry over medium heat.
  6. Let the gulgule become light and golden brown from the outside. They will puff while frying.
  7. Keep turning for even frying. Remove with a perforated pan once they are golden brown. Serve hot.

Maah Ki Dal Ki Khichdi By Chef Rahul Rawat, Welcomhotel By ITC Hotels, Tavleen Chail

Ingredients:

  • 1 cup Basmati rice
  • 1 cup Maah ki dal (whole black urad dal)
  • 1.5 cups water
  • 1 tbsp salt
  • 1/4 cup ghee
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp green chilli, chopped
  • 1 tsp ginger, chopped
  • 1 tsp garlic, chopped
  • 1 tsp methi dana (fenugreek seeds)
  • 1 tsp cumin seeds (jeera)

Instructions:

  1. Wash and soak the Basmati rice and Maah ki dal separately for 30 minutes.
  2. Heat ghee in a heavy-bottomed pan.
  3. Add cumin seeds and methi dana. Sauté for a few seconds until they start to crackle.
  4. Add chopped ginger, garlic, and green chilli. Sauté until fragrant.
  5. Add salt, coriander powder, and turmeric powder. Mix well. Add the soaked rice and sauté for 2–3 minutes.
  6. Add the soaked dal and sauté for another 2–3 minutes. Pour in the water and mix everything together.
  7. Cover and cook on low heat until the rice and dal are fully cooked and the water is absorbed.
  8. Gently fluff with a spoon. Serve hot with an extra drizzle of desi ghee on top.