From Sabudana Khichdi To Makhana Kheer, 10 Falahari Dishes To Try During Vrat

No vrat menu feels complete without a bowl of sabudana khichdi. Made with soaked tapioca pearls, roasted peanuts, potatoes and mild spices, this comforting dish is light on the stomach while keeping you full for hours. Pair it with chilled curd and a squeeze of lemon for the ultimate fasting meal.

  aloo jeera

Simple, comforting and ready in minutes, aloo jeera is one of those recipes that never goes out of style during Sawan. Boiled potatoes tossed in ghee, cumin and sendha namak make for a fuss-free meal that's delicious on its own or served with vrat-friendly puris. 

 Rajgira parathas

 Who says vrat food can't be hearty? Rajgira parathas are soft, filling and packed with nutrition. Enjoy then hot with fresh curd, and vrat potato curry.

 Singhare ka halwa

 Looking for something sweet? Singhare ka halwa ticks every box. Made with water chestnut flour, ghee and dry fruits, this rich dessert is often prepared as prasad during Sawan and is perfect for satisfying those festive cravings .

 

When you want something refreshing between meals, a colourful fruit chaat is the answer. Toss together seasonal fruits with a dash of lemon juice with sendha namak, for a bowl that's naturally sweet and packed with goodness.

  sabudana tikki

 If crunchy snacks are your weakness, then sabudana tikki deserves a spot on your plate. The combination of tapioca pearls, potatoes and roasted peanuts creates crisp, golden patties that pair well with vrat chutney or yogurt.

  dahi aloo

Give you regular potato curry, a fasting-friendly twist with dahi aloo. Soft potatoes simmered in a creamy yogurt base create a comforting dish that's light, flavourful and perfect alongside kuttu puris or samak rice.

 makhana kheer

Rich, creamy, and flavorful  with cardamom and dry fruits, makhana kheer is one dessert that never disappoints during fasting.

kuttu puris

 Golden, crispy and incredibly satisfying, kuttu puris instantly make any fasting meal feel festive. Traditionally paired with vrat aloo sabzi, fresh curd or mint chutney, they're a must-have if you're craving something indulgent while staying vrat-friendly. 

  coconut ladoos

 Made with fresh coconut, cardamom and condensed milk, these melt-in-your-mouth coconut ladoos are quick to prepare and perfect for festive snacking. 

 

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Creamy Coconut Ladoo

 Ingredients

 2 cups fresh or freshly frozen coconut

1 cup condensed milk

½ cup milk powder

¼ tsp cardamom powder

1 tsp rose water (optional)

Fresh or desiccated coconut as needed to roll the balls

 

Instructions 

• Place the heavy bottom pan over low to medium heat and add coconut, condensed milk, and milk powder. Mix well and cook for 15-20 minutes. Stir the mixture continuously.
• After approximately 10 minutes, the coconut mixture will start thickening.
• Continue cooking until the mixture dries out, stops sticking to the pan, and becomes a thick mass. It will take anywhere between 15 – 20 minutes.
• Turn off the heat and add cardamom powder and rose water. Mix well and take the mixture into a bowl. Let it cool down enough to handle.
• When the mixture is still slightly warm, roll into little truffle-like balls. Roll the balls into a fresh or desiccated coconut, and they are ready to serve.
• We can keep them at room temperature for two days, and in the fridge, we can keep them for up to two weeks.

Notes

1. Coconut: If you can not find fresh or frozen coconut, you can also use desiccated coconut. Use fine or medium desiccated coconut.
2. Milk Powder: Use skim milk powder or full-fat milk powder. For more creaminess, use full-fat milk powder.                 

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GOAN STYLE CASHEW NUT-COCONUT VEGES

INGREDIENTS

oil  1 tbsp
jeera and coriander seeds  1 tsp each
fry these 2 well, cool slightly, add 1/2 cup brown onion, garlic pearls 3, 1/2 cup roasted coconut and some water to a fine paste, keep aside

for vege
oil  1 tsp
mustard seeds  1/2 tsp
hing little
curry leaves few
onion chopped  1/4 cup
coconut water  1 cup
chilli pdr  1 tsp
garam masala pdr  1 tbsp
tamarind paste  1 tsp
gur/ jaggery  1 tbsp
tender coconut cut long  1/2 cup
cashew nuts soaked  1/2 cup
water little
coriander leaves  1 tbsp chopped
salt to taste
boiled peas  1/4 cup


METHOD
heat oil in a pan, add mustard seeds, once it crackles, add hing, curry leaves, fry for few seconds, add onion fry till light pink
add ground paste, coconut water, chilli pdr., garam masala, tamarind paste, gur, tender coconut. cook for 7-8 minutes, add soaked cashews, add little water, boil for 3-4 minutes, add dhania, cooked peas, let it boil for another 2-3 minutes well
remove, serve hot with rice/ roti/ bread


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easy coconut ladoos with khoya !

ingredients
butter  1 tbsp
khoya/ mawa   1/2 cup
grated coconut  1/2 cup
sugar  4 tbsp or to taste

method

in a heavy pan, melt butter, add khoya, fry till it gets a nice pink colour, add coconut, fry again till a nice aroma comes, add sugar, mix well, keep stirring till sugar melts and it becomes one mass
pour into a greased plate, cool slightly, refrigerate for an hour, as by then khoya and butter will harden, you can easily make ladoos, if you desire, you can roll them in coconut powder, then it won't last long, instead, you can garnish with a raisin/ cashew nut in the centre of each ladoo.


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Easy coconut ladoos

Ingredients

grated coconut  2 cups

condensed milk 1 tin or slightly less

nuts and raisins as desired

mix all well, keep heating on a heavy pan, by continuously stirring well

once it becomes a mass, remove, cool

make ladoos, garnish with chopped nuts

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