Ghevar from Rajasthan
No Sawan celebration, particularly the festival of Teej, feels complete in Rajasthan without Ghevar. This disc-shaped sweet has a distinctive honeycomb texture, created by frying a batter of flour and ghee. It is then soaked in sugar syrup and often lavishly
topped with rabri (thickened milk), nuts, and saffron. Crisp at the edges and soft in the centre, Ghevar is more than a dessert; it’s a treasured gift exchanged between families, symbolizing sweetness and affection during the monsoon festivities.
Malpua from Bihar and East India
Malpua, a small, syrup-soaked pancake, is a festive staple across many parts of India, especially beloved during Sawan in regions like Bihar and West Bengal. The batter, often made from flour, milk, and sometimes mashed bananas, is fried in ghee until the edges turn crisp and golden. These fried discs are then immersed in a fragrant sugar syrup. Soft, sweet, and comforting, Malpua is frequently prepared as an offering during pujas before being shared as prasad, making it a truly divine treat.
Sabudana Khichdi from Maharashtra
For many observing the Sawan fasts, Sabudana Khichdi is the ultimate comfort food. A staple in Maharashtra, this dish transforms tapioca pearls into a delicious and filling meal. Soaked sabudana is sautéed with boiled potatoes, roasted peanuts, green chillies, and cumin seeds, seasoned with rock salt (sendha namak). The key to a perfect khichdi is getting the texture right—fluffy, non-sticky pearls that are light yet satisfying, providing ample energy for a fasting day.
Kuttu ki Puri from North India
In North Indian households, especially in Uttar Pradesh, Sawan fasting menus are incomplete without Kuttu ki Puri. Made from buckwheat flour (kuttu ka atta), this deep-fried bread has a unique nutty flavour and a slightly crisp texture. Since buckwheat is a pseudo-cereal, it is permitted during Hindu fasts. The dough is often prepared by mixing the flour with boiled potatoes, which helps in binding. Served hot alongside a simple potato curry (vrat wale aloo), these puris turn a fasting meal into a feast.
Farali Patra from Gujarat
Gujarat's contribution to India's fasting cuisine is vast, and Farali Patra is a shining example. While regular patra uses gram flour, the 'farali' or fasting version adapts the recipe for vrat. It involves applying a spiced paste of vrat-friendly flours like singhara (water chestnut) atta onto colocasia leaves. These leaves are then rolled, steamed, and often tempered with cumin seeds and sesame. The result is a savoury, tangy, and slightly sweet snack that showcases the ingenuity of Gujarati cooking, even within the constraints of a fast.
Anarsa from Bihar and Maharashtra
Anarsa is a traditional sweet with deep roots in Bihar and Maharashtra, prepared with patience and care during festivals. This unique pastry is made from a dough of fermented rice flour and jaggery. Small discs of the dough are coated with poppy seeds or sesame seeds and then gently fried in ghee until they are crisp on the outside and wonderfully soft and chewy inside. Believed to be an ancient sweet, Anarsa holds cultural significance and is often prepared as an auspicious offering.
Makhana Kheer from Bihar
Bihar, a region known for its production of makhana (fox nuts), transforms this humble ingredient into a rich and creamy kheer during Sawan. The light, airy fox nuts are roasted in ghee until crisp, then simmered in milk until it thickens. Sweetened with sugar and flavoured with cardamom and nuts, Makhana Kheer is a luxurious yet vrat-friendly dessert. It’s a perfect example of how simple, local ingredients are elevated to create festive dishes that nourish both body and soul.
