Top 5 Fasting Desserts That Fit Buddha Purnima Traditions

Buddha Purnima, also known as Buddha Jayanti, marks the birth, enlightenment and passing of Lord Buddha. It is a day of stillness, compassion and inner awakening. As the full moon bathes the earth in its gentle light, devotees across the world reflect on the Buddha’s path of moderation, peace and truth.

While fasting is a common observance on this sacred day, it’s not about abstinence in extremity, but about intention and balance. The idea is to consume only what nurtures the body and uplifts the spirit. In this spirit of mindful eating, a few desserts can become offerings of devotion, shared among family, or savored alone in silence. So here are five wholesome fasting dessert recipes for Buddha Purnima that are simple and soul-nourishing.

Sabudana Kheer

Made with tapioca pearls (sabudana), milk and a touch of cardamom, this light yet creamy kheer is the perfect fasting dessert. It’s grain-free, easily digestible and deeply comforting in the way it thickly coats the tongue. Here’s what you need for it:

Ingredients:

• ½ cup sabudana (tapioca pearls)
• 1 litre milk (or coconut milk for vegan option)
• 3 tbsp jaggery or rock sugar
• ½ tsp cardamom powder
• A handful of chopped nuts (optional)

Method:

1. Soak the sabudana in water for 4 hours. Drain before using.
2. Heat milk in a heavy-bottomed pan until it comes to a gentle boil.
3. Add sabudana and simmer on low heat, stirring occasionally to prevent sticking.
4. Cook until sabudana becomes translucent and the kheer thickens slightly.
5. Add jaggery (dissolve separately if you're using fresh jaggery) and mix well.
6. Add cardamom powder and simmer for another 5 minutes.
7. Garnish with nuts if desired and serve warm or chilled.

Lauki Halwa

Bottle gourd (lauki) may not sound glamorous, but when grated and slow-cooked in milk and ghee, it turns into a surprisingly tender and cooling dessert. Perfect for spring-summer fasting days.

Ingredients:

• 2 cups grated lauki (bottle gourd)
• 1 cup milk
• 1 tbsp ghee
• 3 tbsp jaggery or rock sugar
• ½ tsp cardamom powder

Method:

1. Peel and grate the lauki. Squeeze out excess water.
2. Heat ghee in a pan and saute the lauki until the raw smell disappears, about 10 minutes.
3. Add milk and cook on medium heat, stirring often, until the mixture thickens and the lauki is soft.
4. Stir in jaggery and mix until it dissolves completely.
5. Sprinkle cardamom powder and cook for 5 more minutes.
6. Serve warm, with a few chopped almonds if desired.

Coconut Ladoo

With just two main ingredients coconut and jaggery these little orbs of sweetness come together in minutes and radiate sattvic energy. They’re also portable and easy to offer in temples or share with friends.

Ingredients:

• 2 cups grated fresh or desiccated coconut
• 1 cup grated jaggery
• ½ tsp cardamom powder
• Raisins or chopped nuts (optional)

Method:

1. In a non-stick pan, add coconut and jaggery. Mix well and cook on medium flame.
2. Stir continuously until the mixture thickens and begins to leave the sides of the pan.
3. Add cardamom powder and mix thoroughly.
4. Let the mixture cool slightly, then grease your palms and shape into small balls.
5. Insert a raisin or nut in the center if you like a little surprise in each bite.
6. Let cool completely before storing in an airtight box.

Fruit and Nut Chikki

No grains and no added sugar, just natural dried fruits, nuts and a gentle binding of honey or jaggery. This chikki is a wholesome energy booster, perfect after long meditative sessions or temple visits.

Ingredients:

• 1 cup chopped dates
• ½ cup mixed nuts (almonds, walnuts, cashews), chopped
• 2 tbsp sesame seeds
• 1 tbsp jaggery or honey

Method:

1. Lightly roast the nuts and sesame seeds in a dry pan. Set aside.
2. In the same pan, add the chopped dates and cook on low heat until they soften and become pulpy.
3. Add jaggery (if using) and mix till it melts into the dates.
4. Stir in the roasted nuts and sesame seeds. Mix until well combined.
5. Grease a tray or plate and press the warm mixture into it evenly.
6. Let it cool for 15 minutes, then cut into squares or bars.

Banana Almond Pudding

Bananas are allowed in fasting, and they lend themselves beautifully to this soft, naturally sweet pudding. With soaked almonds and a hint of cardamom, it becomes a rich treat that feels both indulgent and sattvic.

Ingredients:

• 2 ripe bananas
• 10 almonds, soaked and peeled
• ½ cup milk or almond milk
• 2 tsp honey or jaggery syrup
• A few strands of saffron (optional)
• ¼ tsp cardamom powder

Method:

1. Blend the bananas and almonds together into a smooth paste.
2. In a pan, heat the milk and bring to a gentle simmer.
3. Add the banana-almond mixture and stir continuously for 5 minutes.
4. Add cardamom and saffron (if using), and stir in honey or jaggery syrup to sweeten.
5. Cook until the mixture thickens to a custard-like consistency.
6. Let cool slightly and serve chilled or warm.