Harvesting brings immense joy; it is the time when you quite literally reap what you sow. At Ikai, every harvest festival is not just celebrated but also strengthens our bond with our farmer brethren, tribal communities, and the labourers who work tirelessly in the fields.
Across India, the April harvest season is known by many names. For example, it is celebrated as Bohag Bihu in Assam, Vishu in Kerala, and Puthandu in Tamil Nadu. In Bengal, it marks Poila Boishakh—symbolising not just the joy of harvest but also the beginning of a new year. In Punjab, it is celebrated as Baisakhi.
In North India, this time of year comes alive with the vibrant beats of the dhol, slow-cooked meals, and tables overflowing with rich Punjabi flavours. Here’s everything you need to know about Baisakhi, along with 10 traditional recipes to savour this festive season.
Celebrated every year on April 13 or 14, Baisakhi marks the harvest of the Rabi (winter wheat) crop and the beginning of the solar new year. For Sikhs, it holds even deeper meaning. On this day in 1699, Guru Gobind Singh Ji founded the Khalsa Panth at Anandpur Sahib, Punjab. The Golden Temple in Amritsar becomes the spiritual heart of the celebration, with thousands gathering for ardaas, langar, Bhangra, and Gidda.
Baisakhi by Other Names Across India
The same spirit of harvest and new beginnings is celebrated across India under different names, from the last week of March to the first week of May, varying with crop maturity and regional climatic conditions.
• West Bengal: Pohela Boishakh (Bengali New Year)
• Assam: Bohag Bihu
• Kerala: Vishu
• Tamil Nadu: Puthandu (Tamil New Year)
• Andhra and Telangana: Ugadi
• Maharashtra and Goa: Gudi Padwa
• Bihar and UP: Vaishakha
10 Classic Baisakhi Recipes
1. Sarson Ka Saag
The soul of Punjabi cuisine, slow-cooked mustard greens, is best paired with Makki di Roti.
Ingredients
• 500g mustard leaves, 200g spinach, 2 onions, 4 garlic cloves, 1-inch ginger, 2 green chillies
• 2 tbsp makka atta (to thicken), 3 tbsp desi ghee, salt to taste
Method
• Pressure cook all greens with ginger and chillies for 3–4 whistles. Blend to a semi-rough texture.
• Stir in makka atta and simmer for 20 mins, stirring often.
• Make a tadka of ghee, garlic, and onions until golden. Pour over saag and simmer 10 more mins.
• Serve hot, topped with white butter.
🌿 IKAI Organic Tip: Use our Organic Sprouted Makkai Atta to thicken the saag — naturally sweeter and more nutritious.
2. Makki di Roti
The essential companion to Sarson Ka Saag, a golden and rustic cornmeal flatbread.
Ingredients
• 2 cups makka atta, warm water as needed, salt, ghee for serving
Method
• Knead maize flour with warm water and salt into a soft dough.
• Shape into round discs using wet hands and cook on a medium-hot tawa, 2–3 mins each side.
• Finish with ghee and serve immediately with saag.
🌿 IKAI Organic Tip: Our Organic Sprouted Makkai Atta makes rotis that are softer and easier to digest.
3. Punjabi Chole
Bold, tangy, spiced chickpeas that are the heart of every Baisakhi spread.
Ingredients
• 2 cups chickpeas (soaked overnight), 2 onions, 3 tomatoes (pureed), 1 tbsp ginger-garlic paste
• 2 tsp chole masala, 1 tsp amchur, 1 tsp garam masala, cumin seeds, oil, salt
Method
• Pressure cook chickpeas for 5–6 whistles. Set aside with their water.
• Sauté onions until golden. Add ginger-garlic paste and tomato puree. Cook until oil separates.
• Add all spices, then chickpeas. Simmer 20 mins. Finish with garam masala and amchur.
• Garnish with ginger juliennes, coriander, and lemon.
🌿 IKAI Organic Tip: Use our Natural Amchur (Mango Powder) and Organic Garam Masala for an authentic, additive-free finish.
4. Rajma Masala
Slow-cooked kidney beans in a rich tomato gravy, best served with steamed basmati rice.
Ingredients
• 1.5 cups rajma (soaked overnight), 2 onions, 3 tomatoes (pureed), ginger-garlic paste
• Cumin, turmeric, red chilli powder, coriander powder, garam masala, oil, salt
Method
• Pressure cook rajma for 6–8 whistles until very soft.
• Sauté onions until golden. Add ginger-garlic paste and tomato puree. Cook until the oil separates.
• Add spices, then rajma with water. Simmer 20–25 mins, mashing a few beans to thicken.
🌿 IKAI Organic Tip: Our Organic Jammu Rajma is a regional heirloom variety, smaller, richer in flavour, and far more nutritious. Serve with our Organic Kashmiri Basmati Rice.
5. Dal Makhani
Whole black urad dal and rajma, slow-cooked in a buttery tomato gravy. The longer it cooks, the better it tastes.
Ingredients
• 1 cup whole urad dal + ¼ cup rajma (soaked overnight), 2 tomatoes (pureed), 1 onion
• 3 tbsp butter, 2 tbsp cream, ginger-garlic paste, red chilli powder, garam masala, salt
Method
• Pressure cook urad dal and rajma for 8–10 whistles until very soft.
• Make a masala with butter, onions, ginger-garlic paste, and tomato puree. Add the dal.
• Simmer on very low heat for at least 1 hour. Finish with cream and garam masala.
🌿 IKAI Organic Tip: Our Organic Garam Masala is a pure whole-spice blend with no fillers. Add a spoonful of our pure Desi Ghee on top before serving for that rich, authentic finish.
6. Paneer Tikka
Marinated paneer cubes grilled until smoky and charred, the perfect celebration starter.
Ingredients
• 400g paneer (cubed), 1 capsicum and 1 onion (chunked), 1 cup thick curd
• Red chilli powder, cumin, coriander, turmeric, garam masala, chaat masala, ginger-garlic paste, oil, lemon
Method
• Mix curd and all spices into a marinade. Coat paneer, capsicum, and onion. Rest 30 mins.
• Thread on skewers. Grill on a hot pan or under a broiler for 10–12 mins, turning once.
• Finish with chaat masala and a squeeze of lemon.
🌿 IKAI Organic Tip: Finish with our Organic Chat Masala for that authentic tangy kick, and brush with our pure Desi Ghee right off the grill for extra richness.
7. Aloo Kulcha
Fluffy flatbread stuffed with spiced mashed potato. A Punjabi street food icon that belongs on every festive table.
Ingredients
• 2 cups flour, ½ cup curd, ½ tsp baking powder, ¼ tsp baking soda, salt, ghee
• Filling: 3 boiled potatoes (mashed), cumin, red chilli, amchur, fresh coriander, salt
Method
• Knead flour, curd, and leavening into a soft dough. Rest 30 mins.
• Mix filling. Stuff into dough balls, flatten, and roll out into discs.
• Cook on a hot tawa with ghee. Brush with butter and serve hot.
🌿 IKAI Organic Tip: Use our pure Desi Ghee while cooking and serving the kulcha for that authentic Punjabi dhaba flavour.
8. Kada Prashad — Sacred Wheat Halwa
The blessed offering of Baisakhi is made from just four ingredients. Simple, sacred, and deeply comforting.
Ingredients
• 1 cup whole wheat atta, 1 cup pure ghee, 1 cup sugar (or jaggery), 3 cups water
Method
• Roast flour in ghee on low heat for 15–20 mins, stirring constantly, until golden and fragrant.
• Dissolve sugar in water and bring to a gentle simmer. Slowly pour into the roasted flour, stirring continuously.
• Cook on low flame for 5–7 more mins until the halwa comes together. Serve warm.
🌿 IKAI Organic Tip: Our pure Desi Ghee is the heart of a great Kada Prashad. Swap refined sugar with our Organic Jaggery Cubes (Gur) for a richer, more traditional flavour with natural minerals.
9. Rice Kheer
Fragrant basmati rice slow-simmered in full-fat milk with cardamom, ghee, and nuts. The classic Indian festive dessert.
Ingredients
• 1/4 cup basmati rice (soaked), 1 litre full-fat milk, 4 tbsp sugar, 1 tsp pure ghee, cardamom, slivered almonds and pistachios
Method
• Heat ghee in a heavy pan. Add soaked rice and lightly toast for 1 min. Add milk and bring to a boil.
• Simmer on low heat 40 to 50 mins, stirring often, until thick and creamy.
• Add sugar and cardamom. Cook 5 more mins. Garnish with nuts. Serve warm or chilled.
🌿 IKAI Organic Tip: Our Organic Kashmiri Basmati Rice is naturally aromatic and aged, perfect for a kheer that smells like a celebration. Use our pure Desi Ghee for that extra richness, and sweeten with our Organic Jaggery Cubes for a healthier twist.
10. Meethi Lassi
The Punjabi drink of abundance is thick, creamy, sweet, and wonderfully cooling. A glass of lassi is as essential to Baisakhi as the bhangra itself.
Ingredients
• 2 cups thick curd, 1 cup chilled milk, 3–4 tbsp sugar, ½ tsp cardamom powder, ice, cream for garnish
Method
• Blend curd, milk, sugar, and cardamom until frothy.
• Pour over ice. Top with a spoonful of cream and serve immediately.
This Baisakhi, be organic, buy organic.
Its good for the planet and you!
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Wishing you a joyful Baisakhi | Sat Sri Akal! | The IKAI Organic Team
