Sawan 2025 is here, and so are the fasting feasts we devoutly look forward to. But fasting during Sawan doesn’t have to mean boring meals. Do you want to add a variety of snacks and desserts to your traditional sabudana khichdi, kuttu ki pooris, and aloo sabzi? Whether you’re observing the weekly Shravan Somvar vrat or fasting the whole month, these easy and delicious Sawan vrat recipes are what you need. Try these quick recipes to make your Sawan vrat flavourful and fulfilling.

Related: Sawan 2025: What Is The Significance Of This Month, And Why Is It Considered Holy?

1. Sabudana aloo tikki recipe

Ingredients:

1/2 cup soaked sabudana

2 boiled potatoes

1/2 tsp green chilli, finely chopped

1/2 tsp cumin powder

1/4 tsp amchur (dry mango powder)

Sendha namak (edible rock salt) to taste

1 tbsp singhare ka atta (water chestnut flour)

4 tbsp ghee or peanut oil

Method:

In a small bowl, mash the boiled potatoes. Add the soaked sabudana, chopped green chilli, cumin powder, amchur, sendha namak, and water chestnut flour. Mix the ingredients well. Shape the mixture into medium-thick rounded patties or tikkis. Heat some ghee or peanut oil in a frying pan on a medium flame. After 4-5 minutes, delicately place the sabudana tikkis in the pan. Once the tikkis turn golden brown from one side, flip them using a spatula. Serve the crispy sabudana aloo tikkis with coriander chutney.

2. Aloo makhana recipe

Ingredients:

2 boiled potatoes, chopped

1 cup roasted makhana

1/2 tsp green chilli, finely chopped

1/2 tsp cumin seeds

3-4 coriander leaves

Sendha namak to taste

2 tbsp ghee or peanut oil

Method:

Heat two tablespoons of ghee or peanut oil in a saucepan. Add cumin seeds and green chilli and fry them until golden brown. Now, add chopped, boiled potatoes and sendha namak. Cook the dish for about 3-4 minutes. Add roasted makhanas and cook for another 3-4 minutes. Garnish the aloo makhana sabzi with coriander leaves and serve hot.

3. Kesar makhana kheer recipe

Ingredients:

1 cup roasted makhana

10-15 soaked raisins

2 cups milk

1 tbsp pistachios, chopped

1 tsp soaked kesar (saffron)

Sugar to taste

1 tbsp almonds, chopped

2 tbsp ghee

Method:

In a saucepan, heat some ghee on a medium flame. Add the pistachios and almonds and roast them until golden brown. Now, coarsely grind the roasted makhanas in a mixer grinder. Heat the milk in a saucepan on a medium flame and bring it to a boil. Add the ground makhanas and stir the mixture properly. Add saffron, roasted pistachios, almonds, and soaked raisins. Heat the kheer for another 4-5 minutes until thick. If you prefer it slightly runny, turn off the flame and serve the kesar makhana kheer warm. You can chill it in the fridge for 1-2 hours and enjoy it cold.

4. Kuttu ke pakore

Ingredients:

1 cup kuttu ka atta (buckwheat flour)

1 tsp green chilli, finely chopped

2 boiled potatoes

3-4 coriander leaves

Sendha namak to taste

1 tsp black pepper

1/2 cup water

1 cup peanut oil

Method:

In a bowl, add boiled potatoes, coriander leaves, chopped green chilli, black pepper, and sendha namak. Mix the ingredients and gradually add small amounts of water to create a thick batter. Heat some peanut oil in a saucepan on a medium flame. Once heated, gently drop small portions of the batter into the hot oil. Fry the fritters until golden brown and crisp. Serve the kuttu pakoras warm with coriander chutney.

5. Coconut laddoo

Ingredients:

2 tbsp ghee

3 cups desiccated coconut

1.5 cups milk

1/2 cup milk powder

Sugar to taste

Method:

Heat some ghee in a saucepan and add desiccated coconut. Roast the mixture well until aromatic. Now, add sugar and milk. Reduce the flame and stir the mixture properly. Add milk powder and stir well on low heat until the mixture starts to leave the surface of the pan. Allow the mixture to cool for about 3-4 minutes. Form round balls with the mixture and coat them with desiccated coconut. The Sawan vrat special coconut laddoos are ready to serve.

6. Rajgira Parantha

Ingredients:

2 cups rajgira atta (amaranth flour)

2 boiled, mashed potatoes

1 tsp cumin seeds

Sendha namak to taste

1/2 cup water

1 tbsp peanut oil

Method:

In a bowl, add the mashed potatoes, cumin seeds, sendha namak, rajgira atta and some water. Knead the mixture into a dough. Heat a pan on a medium flame. Make a small ball of the dough. Now, using a rolling pin (belan), roll the dough into a medium-thick, rounded parantha. Place it on the heated pan. With some peanut oil, cook the parantha for 30-40 seconds until golden brown. The rajgira parantha is ready to be served with yoghurt.

7. Aloo halwa

Ingredient:

2 boiled potatoes

1/2 cup ghee 

1 tbsp almonds, chopped

1 tbsp cashews, chopped

1/2 cup saffron milk

1 tbsp soaked raisins

Method:

Start by grating the boiled potatoes. Heat some ghee in a saucepan on a medium flame. Add chopped cashews, almonds, raisins and grated potatoes. Mix the ingredients well. Add the saffron milk to the saucepan. Keep cooking the mixture until it starts to release the ghee from the sides. Garnish the aloo halwa with chopped dry fruits and serve it warm.

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