Shankaracharya Jayanti, the birth anniversary of the great Adi Shankaracharya, is a sacred occasion for spiritual seekers, Vedanta enthusiasts and devotees of dharma. Revered as a philosopher, saint and reformer, his timeless wisdom revived the soul of Sanatan Dharma, bringing unity among diverse sects with the gentle but unshakeable hand of Advaita Vedanta. As hearts reflect in awe and reverence on this day, people’s homes burst with devotion. Food, especially sweets, is not just something you make as part of a tradition, but a gesture of love, devotion and surrender. So here are some festive dessert recipes for spiritual occasions like this one that you can follow.
Besan Ladoo
Rich and warming, besan ladoos are a classic in Indian homes and make for a perfect offering on this special day.
Ingredients:
- 1 cup gram flour (besan)
- 1/2 cup ghee
- 3/4 cup powdered sugar
- 1/2 tsp cardamom powder
- Chopped nuts (optional)
Method:
- Heat fresh ghee in a thick-bottomed pan on medium heat. Make sure the heat isn’t too much, or it will start to burn.
- Then add the besan to the ghee and stir constantly. The besan needs to keep moving around or it will stick to the base of the pan. Break up any lumps that might form in the process.
- Roast the besan on low flame, stirring continuously until it turns golden and gives off a nutty aroma.
- Let it cool slightly, then mix in the sugar and cardamom powder. Mix well until the sugar is thoroughly dissolved.
- Roll into ladoos while the mixture is still warm. It will become tricky to shape once it cools. So grease your hands with some ghee -- this helps with handling of the warm mixture -- and then roll the mix into ladoos.
- Garnish with chopped nuts by pressing them into each ladoo or simply sprinkling on top.
Tips:
- Use fresh ghee for that special fragrance and refreshing taste.
- Keep in mind that the roasting step is key and requires patience.
Kheer
Kheer, or payasam, is the queen of sattvic desserts. It embodies grace and simplicity and has a soul-soothing sweetness.
Ingredients:
- 1 litre full-fat milk
- 1/4 cup basmati rice (soaked)
- 1/2 cup sugar
- A pinch of saffron (optional)
- 1/2 tsp cardamom powder
- Slivered almonds and raisins
Method:
- Bring milk to a boil and let it simmer.
- Add soaked rice and stir occasionally to avoid sticking.
- Once the rice is soft and the milk has thickened, add sugar.
- Add saffron, cardamom, and nuts. Simmer till creamy.
- Offering of the kheer can be done while it’s still warm, or it can be chilled before serving. Either way, it’s delicious.
Rava Kesari
This sweet from South India is a favorite during spiritual observances and is rich in both taste and symbolism.
Ingredients:
- 1 cup semolina (sooji)
- 1 cup sugar
- 2 1/2 cups water
- 2 tbsp ghee
- A few saffron strands
- Cardamom, nuts, and raisins
Method:
- Roast semolina in ghee until lightly golden. Set aside.
- Boil water with saffron.
- Slowly add roasted rava into boiling water, stirring continuously.
- Add sugar, cardamom, and fried nuts. Stir until thick.
Coconut Barfi
Made with just a few ingredients, this sweet is both delicious and spiritually pure, making it the perfect choice for honoring Shankaracharya, the renunciate who saw the divine in all.
Ingredients:
- 2 cups grated coconut (fresh or desiccated)
- 1 cup condensed milk
- 1/4 tsp cardamom powder
- A few drops of rose water (optional)
Method:
- Combine coconut and condensed milk in a non-stick pan.
- Cook on medium flame until the mixture thickens and starts to leave the sides.
- Stir in cardamom and rose water.
- Spread on a greased tray. Let it set, then cut into squares.
Jaggery Til Ladoo
Symbolic of warmth, strength and auspiciousness, these ladoos are a nod to India’s Vedic traditions, being, as they are, simple, sattvic and packed with goodness.
Ingredients:
- 1 cup sesame seeds
- 3/4 cup jaggery (grated)
- 1 tsp ghee
Method:
- Dry roast sesame seeds until golden and aromatic. Set aside.
- In a pan, melt jaggery with 1 tsp ghee to form a sticky syrup.
- Add roasted sesame seeds. Mix well.
- Quickly shape into ladoos before the mixture cools.
Tip:
- These ladoos are best made in small batches and offered fresh, since they tend to harden quickly.