Vasant Utsav Recipes

That every Bengali is a mini connoisseur of the culinary art is a fact none can deny. Festivals bring the cook out of almost every Bengali and leads to some fabulous cuisines being prepared, resulting in great delight for the tastebuds. Vasant Utsav is one of those wonderful occassions when delicious dishes are being cooked up all over Bengal. TheHolidaySpot provides you with the recipes for some of the grandest cuisines traditionally prepared on Vasant Utsav. Check out these Vasant Utsav Recipes and prepare mouthwatering dishes for the festival. If you love preparing these Vasant Utsav recipes, click here and share it with your friends and dear ones. Celebrate spring with TheHolidaySpot!


1) Milk - 1 lt.
2) Maida (flour) - 1/4 cup.
3) Suji - 1/4 cup.
4) A little ghee.
5) A little water.

Also needed:
A boiling pan, a frying pan, a glass and a plate.

How to make:
1) Pour milk into the boiling pan. Boil till it is reduced to half its quantity.
2) Roast the rava in frying pan till light brown.
3) Add the rava to the milk. Add in flour.
4) Mix the ingredients well to form a smooth pouring consistency without any lumps.
5) Melt the ghee in frying pan.
6) Pour the batter into a glass.
7) Pour the batter into the ghee covered frying pan in circular movements to form a small pan cake.
8) Flip the cake when its bottom has hardened a bit. Bake the other side, ensuring that it does not become crisp and hard.
9) Make a sugar syrup of 1 thread consistency. Dip the cake into the syrup. Your malpoa is ready. Lay it out on a plate and serve warm.

Channar payesh

1) Milk - 1/2 lt.
2) Condensed milk - 1 tin.
3) Sugar - 2 tsp.
4) Water - 1 cup.
5) Nuts - 2 tsp.
6) Raisins - 2 tsp.
7) Channa (cottage cheese).

Also needed:
A glass, a bowl and a deep bottomed pan.

How to make:
1) Pour water and sugar into the glass. Mix well with a spoon to form a syrup.
2) Place the channa (cottage cheese) in a bowl.
3) Add the hot syrup to this and mix thoroughly.
4) Pour 1/2 litre milk into the pan. Add the condensed milk to this and simmer for a minute or two.
5) Cool off the milk milk mixture until it is just warm.
6) Add this to the channa, one spoon at a time.
7) Blend the mixture furiously till all the milk is exhausted and a homogenous mixture is formed.
8) Pour the mixture into a bowl.
9) Mix in the nuts and raisins.
10) Keep the channar payesh in a refrigerator and chill.
11) Serve cool.


1) Long grained rice - 1/4th cup, washed and drained.
2) Milk - 4-5 cups.
3) Cardamom seeds - 2-3, crushed.
4) Almonds - 2 tbsp, blanched and silvered
5) Saffron threads - A pinch, soaked in a little hot milk.
6) Pistachio nuts - 1 tbsp, skinned and chopped.
7) Raisins - 1 tbsp (optional).
8) Sugar - 2-3 tbsp (or as needed).

Also needed:
A medium-sized pan.

How to make:
1) Pour the rice, milk and cardamom in the pan.
2) Boil the items and and simmer gently until the rice is soft and the grains are at the point of breaking up.
3) Add in almonds, pistachio, saffron and raisins.
4) Simmer these for a little less than 5 mins.
5) Pour in sugar. Stir well until completely dissolved.
6) The rice kheer is prepared.
7) Take the pan away from heat.
8) Serve the kheer warm. Or you may keep it in the freezer and serve chilled.

Hot Holiday Events