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Mango Lassi for Jatta Aai Baisakhi

Baisakhi Festival marks the time for harvest of rabi crops. It is also celebrated as the anniversary of the establishment of the Khalsa order for the Sikhs. Baisakhi Festival falls on April 13th or April 14th and marks the beginning of the solar year  On baisakhi, the celebrations start early as devotees, with flowers and offerings in their hands, proceed towards the gurdwaras and temples before dawn and kada prasad is served.

Punjab reminds me of the green farms, colorful dresses and the bhangra. Singing and dancing are an intrinsic part of the joyful festival of Baisakhi.  The people in punjab celebrate baisakhi with so much exuberance. Everywhere you can hear the cries of  “Jatta aai Baisakhi” and the whole atmosphere is so joyous.

To top it all, panjab's finger licking food. I am big fan of Makai ki roti, sarson ka saag, and Punjabi lassi. It is a tradition to welcome the guests with the tall glasses of lassi.

Lassi is such a boon on any summer day. And summer is no fun without mangoes, so enjoy the mangoes the punjabi way! Serve the Chilled Mango Lassi and celebrate the baisakhi!!!

Click here to view all the recipes in our series Mango Mania


Punjabi Mango Lassi

1 ¼ cup low fat yogurt
½ cup Alphonso Mango Pulp (available in Indian Store)
½ cup water
1/3 Tea Spoon Rose Water  (available in Indian Store)
1/3 Tea Spoon Cardamom Powder (optional)
1 riped Mango – if available
2-3 pinches of salt
Sugar as required

How to Make:

If you are using riped mango, remove the skin. Cut it into big pieces.

Put mango pieces, mango pulp, yogurt, rose water, and water in the blender and blend till it becomes very smooth.

If necessary add powdered sugar. You can add more water if you like thinner consistency.

Serve it cold.


Mango pulp is sweetened, add sugar only if necessary.
When the mangoes are not available, you can use  ¾ cup of mango pulp.

Coconut Burfi (Narlachi Vadi) for Raksha Bandhan

Coconut BarfiIngredients :

Fresh grated/scraped coconut - 2 cups (You can replace it with Frozen coconut available at Indian
Sugar- 1 1/2 cups
Cardamom powder - 1/2 tsp
Milk - 2 cups (Whole Milk)
Ghee - 1 tablespoon.
Few strands of saffron crushed in 1 teaspoon milk
Food colors, if you want it in different colors.

How to Make :

In a thick bottomed pan, mix grated coconut, sugar and Milk. On a medium heat keep stirring the
coconut mixture. The sugar will dissolve and the mixture will become a bit thin. Keep stirring to avoid
mixture sticking to the bottom. When the mixture thickens and starts leaving the sides of the pan, add
the cardamom powder and crushed saffron and mix well. Grease a plate with a little ghee. Pour the
mixture onto the greased plate. Spread it immediately into about a 1 cm thickness. Flatten it with a
greased flat bottom bowl (katori/vati). Let cool for 15 minutes. Cut into squares or diamond shape as
you like. Let cool completely.

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