101 Vrat Recipes for Indian Festivals

From the hills of north to the oceans of south, many Indian communities observe vrat or upvas (fasting) on specific days, and prepare vrat recipes in order to worship their beloved deities. These traditions have now become an integral part of people’s lives.

But, there is also a beautiful meaning to them. The fasting rituals do help a lot in controlling your metabolism as well as mind.

Even if you’re not inclined towards any particular caste or religion, you should definitely practice it once in a month. This age-old concept has already been backed by modern scientists, and there are more benefits than any harm in keeping fast for a day.

You can read more about it here – Intermittent Fasting

The good thing about most vratas is you can actually eat some food (also known as vrat ka khana) during that day. You can cook the traditional vrat recipes and still celebrate the day with great joy.

Note – Since we live in a diverse culture, some communities do recommend refraining from certain type of food that may or not be allowed in other communities.

If you’re not sure about any particular ingredient or recipe, it’s better to ask elderly people at home. You will get some wise advice from them.

I have compiled the list of popular recipes that are prepared during important vrat observing days like Ekadashi, Mahashivratri, Janmashtami, Ganesh Chaturthi, Sankashti, Shravani Somvar Vrat and Navratri festival etc.

The recipes given below are in short format, but I’m sure you will not have much problem understanding them. Most of these recipes are easy to make, so just use your regular cooking technique, tools and ingredients.

I have also divided these vrat recipes in three types:

  • Snacks Recipes
  • Lunch/Dinner Recipes
  • Dessert Recipes

Please go through them accordingly on each page.

Snacks Recipes :

Want something to beat the hunger? Check these healthy snacks!

1. Sabudana Vada

Have some leftover Sabudana Khichdi? Mix this khichdi with the mashed potatoes and make medium sized tikkis or vadas of it. Deep fry them in hot oil until golden brown.

You can also prepare it by soaking Sabudana/Sago overnight.

2. Banana Chips

Cut the banana slices with slicer and sprinkle some salt on them. Deep fry in hot oil for a couple of minutes.

For more healthy version, you can bake banana chips in oven.

3. Potato Chips

You can follow the same banana chips recipe for potatoes.

In case you want spicy chips, apply some red chilli powder to the slices as per your taste.

4. Yam Chips

Yam chips can also be made with the deep frying as well as baking technique.

5. Sabudana Farsan

Heat oil in a wok and fry Sabudana till they rise in size. Take them out on the kitchen paper. Now, fry the dried coconut pieces and peanuts in the same fashion on medium flame. If you’re done with frying, mix everything well along with sugar and a pinch of salt as per your need. Store this farsan in an air-tight jar.

6. Kuttu Dosa

Mix the kuttu ka atta (buckwheat flour), mashed arbi, red chilli powder, turmeric powder, salt and some water in a bowl to get thick consistency for dosa batter. Heat a tablespoon of oil in a flat pan and pour the batter using ladle. Cook the dosa on both sides and serve hot with chutney.

For other variations, you may add your favorite stuffings into it.

7. Varai Dosa

Grind the overnight soaked sabudana and varai in a mixer. Keep the thick batter aside for an hour or two. Now, add some salt and water (if needed) in the mixture. Make dosas on a tawa or griddle with the help of this nutrients filled batter.

8. Farali Dhokla

Soak the samo seeds/vari tandool/barnyard millets in curd (2:1 ratio) for an hour or so. Grind these ingredients and make the thick batter required for dhokla. In a steaming vessel, add this batter along with some salt and black pepper powder. Steam the mixture for 10-12 minutes.

Once the farali dhokla is cooked properly, cut it into cubes and serve hot with farali chutney.

9. Sabudana Thalipeeth/ Phalahari Thalipeeth

For this thalipeeth, you will need to soak the sabudana/sago seeds overnight in water. Mix the sabudana with mashed potato, cumin powder, crushed peanuts, red chilli powder, turmeric powder and salt in a bowl, and create a dough.

Now, apply some oil to your palms and start making round-shaped thalipeeth with the dough. Pan-fry them on both the sides and serve with plain curd.

10. Kuttu Paratha

In a mixing bowl, get the kuttu flour (buckwheat flour), 2 tablespoons of grated potato, coriander leaves, salt and chopped green chillies. Mix them well with little bit of water and give it a dough shape. Cover it with muslin cloth for 30 minutes.

Once the dough is risen, make small balls out of it and start making parathas on flat pan.

11. Phalahari Bhel

Deep fry the makhane, peanuts and some dried coconut pieces in chronological order. Keep them aside to cool down.

Mix these ingredients together along with salt, coriander leaves and lime juice.

12. Sweet Kachori

For the stuffing, prepare a nice mixture of coconut, raisins, cashews and sugar.

Mix singhara flour and mashed sweet potatoes in a bowl to form the dough. Use water for better consistency.

Make the dough covering with rolling pin and stuff the spoonful of sweet mixture in your kachori. Deep fry the kachoris in ghee/clarified butter. Follow the same process for all kachoris and serve hot with curd.

13. Cucumber Pakoda

For this unusual pakoda recipe, you will have to grate the raw cucumbers. Mix these grated cucumber pieces with your favorite flour, red chilli powder, turmeric powder and salt. Create thick batter for the pakodas. Fry them in hot oil and serve with chutney.

14. Kuttu Pakoda

You can replace kuttu flour and boiled & mashed potatoes with cucumber and other flour in aforementioned recipe steps.

15. Palak Pakoda

Clean the palak leaves and let them dry completely.

On the other side, create the similar batter as mentioned above. Now, chop the palak leaves finely and mix them in the batter. Deep fry the pakodas in hot oil.

16. Arbi Kebab

Peel the boiled arbi/colocassia and mash it in a bowl. In the same bowl, add some salt, pepper powder, red chilli powder and turmeric powder. Mix well and make round shaped kebabs of this mixture. Shallow fry them on both sides.

17. Aloo Bonda

Prepare the buckwheat flour batter by using some water and keep it aside. In a bowl, put the mashed potatoes, salt, finely chopped green chillies, chopped coriander leaves and turmeric powder. Mix everything and make round balls out of it. Dip them in the batter and fry in hot oil.

18. Raw Banana Chaat

Make banana chips by following the above mentioned recipe. Put these chips in a bowl and add salt, cumin powder, lime juice, red chilli powder and coriander powder. Shake the chaat thoroughly and serve quickly for crunchy texture.

19. Peanut Sundal

Boil the peanuts in salt water. Heat 1 tablespoon of oil in a pan, and add urad dal, mustard seeds, curry leaves, red chilli and salt in it. In this, add the boiled peanuts and toss them for a couple of minutes. Garnish it with grated coconut and lemon slice.

Note – You can also prepare the tempering separately, and then pour it on the peanuts.

20. Black Chickpeas Sundal

Follow the same process as mentioned above. Just replace the black chickpeas with peanuts.

21. White Chickpeas Sundal

Follow the same process as mentioned above. Just replace the white chickpeas with peanuts.

22. Green Gram Sundal

Follow the same process as mentioned above. Just replace the green grams with peanuts.

23. Matki Sundal

Follow the same process as mentioned above. Just replace the sprouted matkis with peanuts.

24. Dry Fruits Namkeen

Deep fry makhane, cashew nuts, dried coconuts and almonds in the same order. Take them out in a bowl. Add salt and some sugar in it and mix everything. Let it cool down for a while, and your dry fruits namkeen is ready to eat.

25. Sabudana-Rajgira Pattice

Boil a couple of potatoes and mash them in the bowl. In this, add some salt, chopped green chillies and cashew nuts. Make pattice of this potato mixture.

For the coating, use the sabudana-rajgira flour in 1:1 proportion. Shallow fry the pattice until golden brown.

26. Paneer Tikki

Mix the boiled sweet potatoes and paneer pieces with some salt, red chilli powder & black pepper powder. Give the tikki shape to this mixture and shallow fry them on a flat pan. You may apply some buckwheat flour to the tikkis if needed.

27. Aloo-Paneer Chaat

Shallow fry the paneer cubes on medium flame for 2-3 minutes. Boil the potato cubes in salt water.

In a bowl, add the fried paneer cubes, boiled potato cubes, salt, lemon juice, chopped coriander leaves and chaat masala. Shake it well.

28. Rajgira Thepla

Boil the sweet potatoes in some water. Get rajgira flour and add a tablespoon of yogurt, a tablespoon of oil/ghee,  salt and mashed sweet potatoes in it. Knead it into a dough. Make crisp theplas on the hot tawa.

29. Batata Kachori

Fry the chopped green chillies, crushed peanuts, crushed cashew nuts and salt in ghee for 3-4 minutes.

In a bowl, get some singhara flour and mashed potatoes. Knead them well and make few flat puris out of it. Pour a spoonful stuffing in these puris and give them round kachori shape. Deep fry them in hot oil. Serve kachoris with sweet yogurt.

30. Singhara Namakpare

In a mixing bowl, get the singhara flour, cumin powder, chopped coriander leaves and salt. Knead the mixture into a soft dough. Prepare semi-thick rotis of this dough and cut them into diamond shaped namakpare. Fry the namakpare in hot oil and store in clean air tight jar.

31. Sabudana Dahi Vada

Simply prepare normal sabudana vadas with the recipe given above. While serving the dish, pour good amount dahi/yogurt on them along with a teaspoon of red chilli powder, cumin powder and salt.

32. Kuttu Dumplings

Mix the kuttu flour, sugar and water together and make small dumplings with the help of spoon. Deep fry the dumplings in oil or ghee.

33. Raw Banana Cutlet

Steam 2 bananas and potatoes in a cooker and mash them together. Add salt, chopped green chilli, cumin powder, red chilli powder and turmeric powder to this mixture. Make cutlets out of it and shallow fry them on medium heat.

34. Pumpkin Cutlet

Mash the boiled pumpkin and potatoes together. In this, add the chopped green chillies, chopped coriander leaves and salt. Mix it well and make cutlets. Shallow fry them and serve with phalahari chutney.

35. Sweet Potato Cutlet

Follow the same procedure for this cutlet. Replace the pumpkin-potato mixture with mashed sweet potatoes in the above recipe.

36. Palak Paratha

Chop the fresh palak leaves and add them to kuttu flour. Add a pinch of salt and red chilli powder into it. Prepare a dough out of it and leave it for half an hour. Once the time has elapsed, start making parathas on the tawa.

37. Sweet Potato Paratha

Follow the same recipe as mentioned above. Just replace palak leaves with mashed sweet potatoes. Serve them with curd and phalahari chutney.

38. Sama Idli

Soak the sama (sanwa millet) and sabudana in water overnight. In the morning, add yogurt, drained sama & sabudana, cumin powder and salt in a grinder and make nice batter for the idli. Use this batter to prepare idlis in your regular steamer.

39. Batata Kaap

Peel the potatoes and cut them into thin slices. In a plate, mix some singhara flour, red chilli powder and salt. Coat the potato slices in this flour mix and shallow fry them on medium flame. Serve them with samvat pulao.

Lunch/Dinner :

Packed with nutrients, these recipes will give your stomach a much needed break from unhygienic food.

40. Sabudana Khichdi

Wash the sabudana grains thoroughly and soak them for 5-6 hours. In the meantime, dry roast the peanuts and cumin seeds. Peel and crush the roasted peanuts.

For the khichdi preparation, take a utensil and heat ghee/oil in it. Saute the cumin seeds, curry leaves, potato cubes and salt for a minute or two. Add the soaked sabudana grains in it and cook the khichdi on l0w-medium flame. Sprinkle some water if needed.

41. Vari Khichdi

You can follow the aforementioned recipe of Sabudana Khichdi while preparing the vari khichdi.

Note – there is no need to soak vari grains for this type of khichdi.

42. Varicha Bhaat

Wash the vari grains and stir fry them in oil for a minute. Now, add water and salt as required. Cook the rice on medium flame.

Note – You can add green chillies, cumin seeds and mashed potatoes for spicy version.

43. Kuttu Puri

In a mixing bowl, add kuttu flour, turmeric powder, red chilli powder, mashed potatoes, water and salt. Knead these ingredients into dough. Make small puris using rolling pin and deep fry them on both sides. (Flour & Potatoes proportion – 2:1)

44. Rajgira Puri

Just replace kuttu flour with rajgira flour in the above recipe.

45. Sabudana Puri

For this puri recipe, you will need to soak the sago/sabudana for an hour or so. Saute the cumin seeds, soaked sabudana, green chillies on medium flame. Now, mix this stuffing and sabudana grains with water chestnut flour and knead it into dough. Make small balls of the dough and roll the puris. Deep fry them on both sides.

46. Ratala Kees

Heat oil in a heavy bottom pan. In this, add few curry leaves, green chillies, crushed cashew nuts, grated sweet potatoes, asafoetida and salt to taste. Stir fry everything until sweet potatoes are cooked. Serve it hot with kuttu puri or varicha bhaat.

47. Aloo Sabzi (Stir-fried potato vegetable)

Cut the potatoes into cubes. Add salt to them and keep aside for a while. In a hot pan, add oil and curry leaves. When you hear the crackling sound, add the potato cubes, turmeric powder and red chilli powder. Cook the sabzi for 10-15 minutes.

48. Dahi Aloo

Stir fry the potato cubes in a pan. When the potatoes are half cooked, add cumin powder, red chill powder, turmeric powder, chopped coriander leaves and beaten yogurt. Cook the dahi aloo for another 5 minutes on medium flame. Serve them with puri or paratha.

49. Cucumber Salad

Cut a fresh cucumber into small pieces. In a serving bowl, add cucumber pieces, chaat masala (optional), chopped coriander leaves, salt and lime juice. Mix everything well and serve with samvat pulao or any other vrat rice.

50. Custard Apple Sweet Salad

For the dressing, mix the custard apple pulp, olive oil, sugar, salt and cardamom powder in a bowl.

In another bowl, get your favorite salad veggies and pour the dressing on top of it. Toss well and keep it in the refrigerator. Serve chilled with cornflakes.

51. Cucumber Raita

In a serving bowl, add cucumber pieces, beaten curd, cumin powder, red chill powder, chopped coriander leaves, a pinch of sugar and salt. Mix the raita and serve it chilled.

52. Pumpkin Raita

Boil the pumpkin in plain water. Get yogurt in a bowl and add mashed pumpkin, cumin powder, red chilli powder, chopped coriander and salt. Mix it well and make sure no lumps are formed. Serve it chilled.

53. Lauki Raita

Follow the same recipe as mentioned above. Use mashed lauki/bottle gourd instead of pumpkin in above recipe.

Note – Don’t forget to peel the bottle gourd before boiling.

54. Aloo Raita

Stir fry the potato cubes in vegetable oil. Add yogurt, salt, turmeric powder and fried potato cubes in a bowl. Mix it well and keep in the refrigerator for cooling. Serve with hot rice.

55. Fruit Raita

Roughly cut 3-4 fruits in a bowl. Add some salt, cumin powder, black pepper powder and beaten yogurt into it. Mix the raita and serve it chilled.

Note – Don’t add too many fruits into it, as the raita may turn more sweet and sour.

56. Phalahari Chutney

Finely chop a medium bunch of coriander leaves. In your mixer’s jar, add the coriander leaves, green chillies, water and salt. Grind it to the chutney consistency.

57. Banana Chutney

Grind the boiled raw bananas into a thick paste and add salt to it. Prepare your favorite tempering and pour it on the ground paste.

58. Samvat Pulao

Prepare samvat rice in a steamer. Stir fry cashew nuts and peanuts until golden brown. In the same pan, shallow fry green chillies and curry leaves. Now, mix these ingredients together along with some salt to taste.

Serve this pulao with any raita or phalahari chutney.

59. Aloo Pulao

Shallow fry the potato cubes in turmeric powder, red chilli powder and salt. Use them in the recipe mentioned above.

60. Arbi Masala

Shallow fry the arbi pieces in a pan. Keep them aside. Heat oil in another heavy bottom pan, and add cumin seeds, slit green chillies and curry leaves. Fry them for a minute or two, and add cashew paste, yogurt, fried arbi, turmeric powder, red chilli powder and salt into it. Cook this masala for 5-6 minutes on medium flame.

Serve it hot with kuttu puri or phalahari thalipeeth.

61. Jeera Aloo

Heat oil in a pan and stir fry cumin seeds into it. Once you get nice aroma, add slit green chillies, potato pieces, turmeric powder, red chilli powder and salt in it. Saute it till the potatoes are cooked. Garnish the jeera aloo with coriander leaves.

62. Kelyachi Bhaji/Raw Banana Vegetable

Cut the raw bananas into small pieces. Stir fry them on low flame. Once they are half cooked, add turmeric powder, green chillies, grated coconut and salt. Mix the bhaji well and cook for 5-6 minutes.

63. Sukha Aloo

Boil a couple of potatoes and cut them into small pieces. Heat oil in the pan, and add slit green chillies, curry leaves and asafoetida in it. Stir fry it for a minute and add potatoes, turmeric powder and salt. Cook for 5 minutes on low flame and serve hot.

64. Aloo Pudina Vegetable

Heat a wok and add two tablespoons of oil in it. In hot oil, add cumin seeds, green chillies and curry leaves. Saute them for a minute and add potato pieces and chopped mint leaves. Cook for 2-3 minutes and add turmeric powder, red chilli powder and salt. Cook it till the potatoes are cooked.

65. Chironji Dal

Heat some oil in a wok and add chironji seeds into it. Fry them until light golden brown and add water to boil the dal. In another pan, stir fry the cumin seeds, green chillies and asafoetida. Now, add the boiled dal in the pan and cook it in the spices. Pour some water and add salt to the dal. Cook for few minutes and serve with any steamed rice.

66. Malai Kofta for Vrat

Mix mashed potatoes, paneer, red chilli powder, turmeric powder, cumin powder, dry mango powder and salt in a bowl. Prepare small balls out of it and deep fry them in hot oil.

For the gravy, heat some oil in another pan. In this pan, add nutmeg powder, cardamom powder, cinnamon powder and green chillies. Cook the masalas on low flame. Now, add cashew paste, almond paste, beaten yogurt, water and salt in it. If the curry is cooked, place the crisp fried coftas in it. Cook for a couple of minutes and garnish it with fresh cream.

67. Kuttu Kadhi

Keep the kuttu dumplings ready for this recipe. Recipe given before.

Saute the cumin seeds and green chillies in oil on low flame. Add the yogurt, kuttu flour, water and salt in it. Mix the kadhi well and let it cook for a while. Add the dumplings and coriander leaves. Cook for a couple of minutes more. Serve it hot.

68. Arbi Kadhi

Follow the same recipe of kuttu kadhi for arbi kadhi. You may also use stir fried arbis for this dish.

69. Farali Kadhi

Mix the buttermilk, singhara flour and turmeric powder in a bowl. Leave it for few minutes.

Heat some oil in a heavy bottom pan. Stir fry the cumin seeds and green chillies in it. Once the cumin seeds splutter, add the prepared mixture and salt as per your taste. Cook it on low flame for 10-15 minutes. Garnish it with coriander leaves.

Desserts :

Want to end your meal with something sweet? Try these recipes!

You may also use some of the recipes to prepare prasad during other festivals.

70. Sweet Potato Halwa/Ratale Halwa

Heat ghee in a wok. Add some chopped cashew nuts, almonds and pistachio in it and fry till light brown.

Now, add the mashed sweet potato in fried nuts and stir well. After 2-3 minutes, add raisins, sugar and saffron (optional) in the halwa. Cook it for few more minutes. Serve hot.

71. Safarchand Halwa/Apple Halwa

Peel & cut Apples into small pieces. Heat ghee in a pan and fry your favorite nuts in it. Add the apple pieces and sugar together in this mixture and stir it. Add the cinnamon powder and cardamom powder in the halwa. Mix again and cook it for 5-10 minutes on low flame.

72. Banana Halwa

Follow the same procedure for banana halwa as given above.

73. Doodhi Halwa/Lauki Halwa

Follow the same procedure for doodhi halwa as given above. Don’t forget to add the milk in it.

74. Papaya Halwa

Follow the same procedure for papaya halwa as given above. Use semi-ripened papaya pieces for this recipe.

75. Singhara Halwa

Roast singhara flour on a pan. On the other side, boil water on medium flame. When you get the aroma from singhara flour, start pouring water in the pan. Add sugar & cardamom powder and mix well.

76. Sooji Halwa

You can follow the same procedure of singhara halwa for this recipe. Garnish it with cashew nuts and pistachio.

Note – When you’re going to break the fast, make this recipe as prasad.

77. Sabudana Kheer

Soak the sabudana for 30 minutes and move it directly on the flame. Boil it for 10 minutes and slowly start adding the milk, cardamom powder and sugar in the kheer. Cook the sabudana kheer for 20 minutes on low-medium flame.

78. Badam Kheer

Soak 1 cup of almonds overnight and peel them in the morning. Boil the milk in a kadai for five minutes. Grind almonds into a thick paste and add it in the boiling milk. Stir well till you get the fine kheer consistency. Garnish the kheer with soaked saffron and serve chilled.

79. Makhane ki Kheer

Roast the makhana in ghee or oil. In another pan, boil the milk with some sugar. Add the roasted makhana and nutmeg powder in milk. Reduce the milk to kheer consistency. Serve hot.

80. Kulhad Kheer

Boil the milk and add sama rice & sugar into it. Stir well and cook it for 15-20 minutes on medium flame. Garnish it with cardamom powder and chopped pistachios.

81. Lauki Kheer

Follow the same procedure for lauki kheer. Peel, boil & mash the bottlegourd before adding it to the milk.

82. Gajar Kheer

Follow the same procedure for gajar kheer. Use grated carrots for this recipe. Garnish the kheer with fried cashew nuts.

83. Dry Fruits Kheer

Dry roast a cup of cashew nuts and peeled almonds until light brown. Grind them in a mixer to fine paste. Mix this paste in the boiling milk. Reduce the milk on low-medium flame. Garnish the kheer with saffron.

84. Singhara Barfi

Ghee-roast singhara flour in a pan. When the flour turns light brown, add one cup of milk, sugar, cardamom powder and dry fruits. Keep stirring till you get thick mixture. Reduce the flame and take it out in the greased plate. Leave it aside to cool down. Cut the barfi using sharp knife.

85. Dates Barfi

Soak the deseeded dates in hot water. Grind these dates to fine paste. Heat ghee in a pan and add the paste in it. Stir it for 2-3 minutes and sugar, cardamom powder and chopped almonds. Cook this mixture for 10 minutes on low-medium flame. Take it out in the greased plate and cut the barfis when cooled down.

86. Kacche Kele ki Barfi/Raw Banana Barfi

Follow the same procedure for this barfi.

87. Muskmelon Barfi

Roast muskmelon seeds’ paste in ghee for 5 minutes on low-medium flame. Add some water, sugar and cardamom powder in it. Cook it for few more minutes. Set this mixture in a greased plate and let it cool down. Cut the barfis with sharp knife & garnish with sun-dried muskmelon seeds.

88. Seviyan Kheer/Vermicelli Kheer

Roast the vermicelli in ghee till you get light brown color. Add the milk, sugar, crushed cardamom seeds and cashew nuts in it. Cook the kheer for 15 minutes on low-medium flame.

89. Panjiri

Heat a cup of ghee in kadai. Fry gond crystals and makhana separately. Grind them to coarse powders.

In the same kadai, add singhara flour and sooji/semolina. Stir it till light brown. Now, add the gond & makhana powders, powdered sugar and cardamom powder. Mix the panjiri mixture and cook it for 10 minutes more on low flame. Once it’s done, let it cool down on room temperature.

90. Lauki ki Lauj

Boil the milk in a heavy bottom pan. On the other flame, heat ghee in a pan and add grated lauki/bottle gourd. Stir fry it for few minutes. Then, transfer it to the milk along with sugar and cardamom powder. Cook this lauki mixture on low flame for half an hour.

Take it out on the greased plate and cut into barfi pieces when cooled down.

91. Aval Payasam/Poha Kheer

Heat ghee in a heavy bottom pan. In this, add the soaked poha/flattened rice and stir well.

In another pan, add the milk and boil it for few minutes. Now, add the stir-fried poha, chopped cashew nuts, cardamom powder and sugar in it. Cook it on medium till the poha become very soft. Garnish it with saffron. Serve hot.

92. Dates Payasam

Follow the same procedure of Aval Payasam for this recipe.

Note – Soak the dates in hot milk and then grind them in mixer.

93. Pasi Paruppu Payasam/Moong Dal Kheer

Roast the moong-dal in ghee till light brown, and then cook it in the pressure cooker. Transfer this dal in a heavy bottom pan along with some jaggery, milk and cardamom powder. Keep stirring till the jaggery melts down in the kheer. Garnish it with fried nuts.

94. Fruit Lassi

Prepare regular lassi with yogurt and add your favorite fruit in it. Blend the lassi in juicer and serve it chilled.

95. Fruit Milkshake

In the juicer, add pre-boiled milk, cream, sugar, cardamom powder, fruit pieces and ice cubes. Blend it till you get smooth milkshake.

96. Fruit Juice

In the juicer, add ice cubes/water, sugar and fruit. Blend it to thin consistency.

97. Thandai 

Grind the cashew nuts, almonds and pistachios to fine paste. Boil the milk in a pan and add this paste to it. Stir well and add sugar. Simmer the thandai for 5-6 minutes. Keep it in the refrigerator, when done.

98. Sabudana Ladoo

Grind the roasted sabudana, roasted desiccated coconut and cashew nuts to dry powder. Heat ghee in a heavy bottom pan and pour it on the powdered ingredients. Mix well and let it cool down for a bit.

Take handful of mixture in your hands and make ladoos. Store them in an air-tight container.

99. Peanut Ladoo

Follow the same procedure of sabudana ladoo for this recipe. 

100. Amras Barfi

Boil the milk in a heavy bottom pan and reduce it to half. In another pan, cook the amras for 4-5 minutes and transfer it to the reduced milk. Cook the milk mixture till you get thick consistency. Add the cardamom powder and sugar (if needed). Cook for a couple of minutes and take the thick barfi mixture out on the greased plate.

Let it cool down and cut into diamond shapes when ready. You can also refrigerate it for few hours before cutting down.

101. Basundi

Boil the milk in a heavy bottom pan. Add the cardamom powder, custard apple pulp, nutmeg powder and sugar in the boiling milk. Simmer it for 20 minutes. Take it out in a glass and garnish with chopped almonds and pistachios. Serve warm or chilled.

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