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!!!
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.