6 Sattvic Sweet Dishes to Celebrate Buddha Jayanti the Clean Way

Buddha Jayanti is a time of joy, deep reflection, and devotion. It’s the perfect occasion to honor the Enlightened One through offerings that reflect purity and balance. In keeping with the sattvic tradition, which means foods that are light, nourishing, and harmonious, here are six sattvic sweet dishes for Buddha Purnima. They are not just festive but also aligned with the principles of ahimsa (non-violence), clarity and spiritual elevation. These recipes exclude onion, garlic, eggs, caffeine and overly processed ingredients, embracing fruits, grains, natural sweeteners and dairy, all in moderation.

Sweet Poha with Banana and Dates

A simple dish beloved in many Indian homes, sweet poha or flattened rice is gently nourishing and packed with sattvic ingredients.

Ingredients:

• 1 cup flattened rice (poha)
• 1 ripe banana, sliced
• 5 chopped dates
• 2 tbsp grated coconut (fresh or desiccated)
• 1 tbsp honey or jaggery syrup
• A pinch of cardamom powder

Method:

• Rinse poha in water until soft and drain completely.
• In a mixing bowl, combine the poha with banana slices, chopped dates, and coconut.
• Drizzle with honey or jaggery syrup.
• Sprinkle cardamom powder and gently toss.
• Let it sit for 10 minutes so flavors seep into each other.
• Serve fresh as an offering or a light breakfast.

Lauki (Bottle Gourd) Kheer

With this recipe, lauki, a humble vegetable, transforms beautifully into this cooling, sattvic dessert. Perfect to get some veggies into the kids plates!

Ingredients:

• 1 cup grated lauki (peeled and deseeded)
• 2 cups full-fat milk or almond milk
• 2 tbsp jaggery (grated or powdered)
• 1 tsp ghee (optional)
• ½ tsp cardamom powder

Method:

• In a pan, lightly saute lauki in ghee for 5 minutes until soft.
• Add milk and bring to a gentle boil, then reduce heat and simmer until the mixture thickens.
• Add jaggery and stir gently until fully dissolved.
• Sprinkle in cardamom powder.
• Serve warm or chilled, garnished with slivers of soaked almonds if desired.

Sattvic Besan Ladoo

A festive favorite, these ladoos are made purely with ghee, gram flour and jaggery. This is a simple and delicious dish that is full of goodness, makes one feel energized and fills the stomach.

Ingredients:

• 1 cup besan (gram flour)
• ¼ cup ghee
• ¼ cup grated jaggery
• A pinch of cardamom powder

Method:

• In a thick-bottomed pan, roast besan in ghee on low heat, stirring continuously to avoid burning.
• Roast until the besan turns golden and releases a nutty aroma.
• Remove from heat and allow it to cool slightly before mixing in jaggery and cardamom.
• Shape into small ladoos while the mixture is warm but manageable.
• Store in an airtight container.

Apple Cinnamon Halwa

This recipe is a modern but still sattvic twist on halwa that brings together fruit and spice in delicious harmony. The apple and cinnamon are already a good combination. And combined with deeply Indian flavors like ghee, they lead to magic.

Ingredients:

• 2 apples, peeled and grated
• 1 tbsp ghee
• 2 tbsp jaggery or date syrup
• A pinch of cinnamon
• Crushed walnuts or raisins (optional)

Method:

• Heat ghee in a pan and saute grated apples until soft and slightly caramelised.
• Add jaggery and mix well until it melts and binds with the apples.
• Add a dash of cinnamon and stir gently.
• Cook until the halwa thickens.
• Garnish with nuts or raisins if using.
• Serve warm.

Makhana Kheer (Fox Nut Pudding)

Makhana is light, sattvic and full of fiber. It tastes wonderful when turned into a thick, creamy and delicious kheer that’s filling and great for health, while still being an indulgent dessert. A perfect balance, just as Buddha taught.

Ingredients:

• 2 cups makhana (fox nuts)
• 2 cups milk (or plant-based option)
• 2 tbsp jaggery
• ½ tsp cardamom powder
• Chopped almonds or raisins (optional)

Method:

• Dry roast the makhana until crisp. Crush lightly for texture.
• Heat milk and add crushed makhana. Simmer until the makhana softens.
• Stir in jaggery and cardamom, mix until the jaggery melts.
• Garnish with chopped nuts or raisins if you like.
• Chill slightly and serve.

Ragi and Date Ladoo

Nutritious and filling, these ladoos are sattvic, sugar-free and absolutely satisfying. They’re also simple enough to make that once you’ve understood the recipe, you can enjoy these ladoos year-round.

Ingredients:

• 1 cup ragi flour
• ½ cup chopped dates
• ¼ cup grated coconut
• 2 tbsp ghee
• ¼ tsp cardamom powder

Method:

• Heat ghee in a pan and roast ragi flour until it changes colour and smells toasted.
• In another small pan, warm dates with a tablespoon of water to soften. Mash lightly.
• Combine the mashed dates, coconut, and cardamom into the ragi mixture.
• Mix everything well and form into small ladoos while still warm.
• Store in a steel box.