As the sacred occasion of Shankaracharya Jayanti comes, devotees’ hearts soften with reverence, their minds still in contemplation and their homes bloom with devotion. This day marks the birth of Adi Shankaracharya, the saint-philosopher who rekindled the eternal flame of Advaita Vedanta, uniting the soul with the Supreme through the timeless truth of Aham Brahmasmi. To celebrate this revered spiritual leader, devotees observe pujas, chant shlokas and cook food that is made sacred by first offering it to the deity. Among these offerings, sweet dishes hold a special place, symbolizing divine love, gratitude and the joy of surrender. So make these classic Indian desserts for offerings as a way of expressing your gratitude to this great saint.
Kheer (Rice Pudding)
Delicious, creamy and comforting, kheer is one of the most loved offerings in Hindu rituals.
Ingredients:
- 1 litre full-cream milk
- 1/4 cup basmati rice, soaked
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- A pinch of saffron (optional)
- Chopped almonds and cashews
Method:
- Simmer the milk on medium heat, stirring constantly so it doesn’t burn.
- Add soaked rice and stir it in.
- Cook gently until the rice has softened and the milk has thickened.
- Stir in the sugar, saffron, cardamom, and nuts. Mix well till the sugar is dissolved, the saffron has spread its color, and the cardamom’s fragrance is evident.
- Serve warm or chilled.
Rava Sheera (Sooji Halwa)
Sheera is a beloved temple sweet across India. Warm, dripping with fresh ghee and fragrant with cardamom, it is offered during morning aartis and special pujas.
Ingredients:
- 1 cup semolina (sooji)
- 1/2 cup ghee
- 1 cup sugar
- 2 cups water
- Cardamom powder
- Raisins and cashews
Method:
- Roast sooji in fresh ghee on medium heat until golden.
- In another pan, bring the sugar and water to a boil. Keep stirring so that the sugar does not stick to the base of the pan and burn.
- Slowly add the sugar water mixture to the sooji, stirring constantly as you do. Cook until the mixture thickens.
- Add cardamom and nuts as garnish.
- Serve warm.
Malpua
Rich and decadent, malpua is a traditional dessert from Eastern India. Soft, syrup-soaked and gently spiced, it’s a divine offering on festive days.
Ingredients:
- 1 cup flour
- 2 tbsp semolina
- 1/2 cup milk
- 1/4 tsp fennel seeds
- Ghee for frying
- Sugar syrup (1 cup sugar + 1/2 cup water)
Method:
- Make a batter with sifted flour, semolina, milk and fennel. Knead until a gentle dough forms.
- Let it rest for about 30 minutes.
- Roll into small discs, or any size depending on how big you want your malpuas to be.
- Fry them in ghee until they’re sturdy but not so much that they become crunchy.
- Then soak them in warm sugar syrup for about 10 minutes.
- Serve warm.
Coconut Ladoo
These white balls of sweetness are simple, sattvic and beloved across India. They’re ideal for a humble yet heartfelt offering.
Ingredients:
- 2 cups grated fresh coconut
- 1 cup condensed milk
- Cardamom powder
- Chopped nuts (optional)
Method:
- Cook the grated coconut and condensed milk in a pan until the mixture thickens. Keep stirring so that the coconut does not stick to the base or from lumps. The milk will also burn if left unattended.
- Now stir in the cardamom and nuts and mix well until fully incorporated.
- Cool the mixture slightly and then roll into ladoos.
- Serve cool.
Kesari (South Indian Saffron Halwa)
A delicacy made with semolina, ghee, and saffron, kesari is a favourite across Tamil Nadu and Karnataka, often offered to deities in temples.
Ingredients:
- 1 cup semolina
- 1/2 cup ghee
- 2 1/2 cups water
- 1 cup sugar
- Saffron and cardamom
- Cashews and raisins
Method:
- Roast the semolina in ghee. Stir constantly as you do so that it does not burn.
- Boil water with saffron and sugar. Keep mixing so it doesn’t burn. Don’t let it come to a boil.
- Now slowly add the semolina to the water mix and cook until it has absorbed the water and become soft.
- Finish by adding cardamom and nuts.
- Serve warm.
Til Gur Ladoo (Sesame Jaggery Balls)
A Vedic sweet, til gur ladoos are sattvic, grounding and symbolic of warmth. They’re made especially in winter and during spiritual festivals.
Ingredients:
- 1 cup sesame seeds
- 3/4 cup jaggery
- 1 tsp ghee
Method:
- Roast the sesame seeds in a pan on low heat.
- Melt the jaggery with ghee, and keep stirring as you do, to make a syrup.
- Mix the sesame seeds into the jaggery mix and incorporate thoroughly.
- Now shape into ladoos before the mixture cools. Coating your hands with ghee will help deal with the warm mixture.