Basant Panchami, also called Saraswati Puja in honor of the goddess Saraswati, is a festival that marks the preparation for the arrival of spring. The festival is celebrated by people in the Indian subcontinent in various ways depending on the region. Basant Panchami also marks the start of preparation for Holika and Holi, which take place forty days later.

While in North India, especially in Punjab and Haryana, people fly kites, in eastern part of the country like West Bengal, it is celebrated as Saraswati Puja. In the southern states, it is known as Sri Panchami. In Gujarat, bouquet and garlands of flowers set with mango leaves are exchanged as gifts.

On this day, it is common for people to wear clothes in hues of yellow and eat mouth-watering traditional delicacies like Meethe chawal, Boondi Ke Laddoo and Kesari Halwa. Here's a look at four mouth-watering delicacies of Basant Panchami..

1. Khichdi :A festive khichdi requires the basic ingredients of scented (gobindo bhog) rice, split moong dal, and vegetables (cauliflower, carrots, potatoes and peas). The distinct taste is derived from the robust garam masala, cumin, green chillies, and ginger-garlic paste.

2. Kesari Bhaat :Kesari bhaat is a saffron-flavoured sweet rice delicacy enjoyed on Basant Panchami.

3. Boondi ke laddoo :Boondi Laddoo is one of the most popular treats during any festival, and Basant Panchami is no exception. While there’s a lot to garnish with, the preparation starts with gram flour batter and sugar syrup.

4. Kesar halwa :Halwa, or Rava Kesari is a dish similar to Kesari Bhaat. Except, it includes semolina and large amounts of ghee. Start with heating the pan with a tablespoon of ghee and roast the rava in it. After it is golden brown, add a jaggery water and soaked saffron strands to the rava. Add cardamom powder and boil the mixture. Cook till the rava has soaked most of the water, and garnish with chopped nuts, raisins and hot ghee.

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