Buddha Purnima is a day of serene reflection, gentle devotion and gratitude. As you light lamps and chant soft prayers, let your kitchen become a sacred space where sweet offerings are made not just with ingredients, but with love and intention. Traditional Buddhist offerings are sattvic, which means they are pure, light, and non-stimulating, with a focus on clarity and nourishment. With that in mind, here are six easy Indian sweets for Buddha Jayanti that you can prepare at home for a humble yet heartfelt offering.
Sweetened Poha
This dessert requires no cooking, and is both quick and sattvic, being symbolic of simplicity and balance.
Ingredients:
- 1 cup poha (flattened rice)
- 1 ripe banana, sliced
- 2 tbsp grated jaggery
- 2 tbsp grated coconut
- A pinch of cardamom powder
Method:
- Rinse the poha in water briefly, then drain completely and set aside.
- In a mixing bowl, combine the poha with the sliced banana and coconut. Give it a good mix.
- Sprinkle the jaggery and cardamom on top.
- Gently mix and let it rest for a few minutes to soften and for the flavors to seep into each other.
- Serve fresh as a light, cooling prasad.
Lauki (Bottle Gourd) Kheer
Delicate and milky, this dish is unique and ideal as an offering.
Ingredients:
- 1 cup grated bottle gourd (lauki)
- 2 cups milk (or almond milk for a vegan version)
- 2 tbsp jaggery
- 1 tsp ghee (optional)
- ½ tsp cardamom powder
Method:
- Grate the lauki using a cheese grater or peel using a peeling knife and then chop finely.
- Lightly saute the grated lauki in a little ghee until soft. The lauki should have absorbed most of the ghee.
- Then add milk to the mix and let it simmer on low heat for about 15 minutes. The lauki should start to absorb some of the milk and thicken.
- Once thickened slightly, add the jaggery and stir it in until fully dissolved.
- Sprinkle in the cardamom powder, stir well so it’s fully incorporated and let cool slightly.
- Serve warm or chilled, as per your preference.
Dates and Coconut Ladoo
This dessert recipe has no sugar, just natural sweetness, making it perfect for those with dietary restrictions.
Ingredients:
- 1 cup seedless dates, chopped
- ½ cup desiccated coconut
- 2 tbsp ghee
- ¼ tsp cardamom powder
Method:
- Heat ghee in a pan and drop in the dates.
- Saute the dates until they absorb the ghee and soften. They should start to blend into a paste.
- Then add the coconut and cardamom and mix well until thoroughly combined.
- Cool slightly so you can handle with your hands and then shape the mixture into small ladoos.
- Roll them in a bit more coconut for a pretty finish.
Rava Sheera (Semolina Pudding)
This dish is soft, rich and perfect as an offering straight from the heart.
Ingredients:
- ½ cup semolina (rava/sooji)
- 1½ cups milk
- ¼ cup jaggery
- 2 tbsp ghee
- A few raisins and cashews
- ¼ tsp cardamom powder
Method:
- Heat ghee in a pan and roast rava until golden and fragrant.
- In another pan, warm the milk and dissolve jaggery in it.
- Slowly pour the sweetened milk into the rava while stirring constantly.
- Cook on low heat until thick and fluffy.
- Add cardamom, raisins and cashews. Mix and serve warm.
Sabudana Kheer (Tapioca Pearl Pudding)
This dish is gentle on the stomach, beautiful in a delicate bowl and adored by devotees.
Ingredients:
- ½ cup sabudana (tapioca pearls), soaked for 4 hours
- 2 cups milk
- 2 tbsp jaggery
- ½ tsp cardamom powder
Method:
- Boil the soaked sabudana in water for 5 minutes until translucent.
- Drain and add it to simmering milk.
- Cook until the mixture thickens slightly.
- Add jaggery and stir until melted.
- Finish with cardamom and let cool slightly before serving.
Banana Halwa
This recipe for a quick halwa is sacred and has a comforting joy, almost like a prayer on the tongue.
Ingredients:
- 2 ripe bananas, mashed
- 1 tbsp ghee
- 2 tbsp jaggery
- ½ tsp cardamom powder
- A few chopped cashews (optional)
Method:
- Heat ghee in a non-stick pan and add mashed bananas.
- Cook for 5 minutes until the raw smell fades.
- Add jaggery and stir well.
- Once the mixture thickens and leaves the sides of the pan, add cardamom.
- Garnish with chopped cashews if using, and serve warm.