Ashadhi Ekadashi is a festival observed by the worshipers of Vishnu who believe that he ended all their misery and brought happiness and prosperity in their lives. On the day, they observe a fast and make traditional dishes like special laddoos and other desserts. This year it falls on July 15. If you are celebrating Ashadhi Ekadashi, here are seven authentic recipes you can try. Also Read - Staffer at Rail Bhawan Tests Positive For Coronavirus; Fifth Case in 2 Weeks in Same Building

ALSO SEE Everything you should know about fasting for Ashadhi Ekadashi

1. Shengdanyacha Ladoo (Peanut Ladoo)

shengdanyache laadu Also Read - SPB vs BGR Vincy Premier T10 Cricket League Live Streaming Details: Fan Code When And Where to Watch Salt Pond Breakers vs Botanic Gardens Rangers Online, Latest Cricket Matches, Timings in India

Ingredients:                        Also Read - Comedian Vir Das' Neighbour Sneezes On Him During Altercation, Threatens to Slap Him | Watch Viral Video

1 bowl peanuts

1 bowl jaggery (crushed)


Dry roast peanuts on a tava for 5 to 7 minutes.

Remove the husk of peanuts.

Grind peanuts and jaggery together in blender.

Take this ground powder in a plate and mix this batter well using your hands.

Start making round balls using this.

Shengdanyachya ladoo is ready.

2. Ratalyachi Kheer (Sweet Potato Kheer)

ratalyachi kheer


1 sweet potato

1 small bowl jaggery (crushed)

1 litre warm milk

Cashew nuts as per your liking

3 to 4 tsp ghee


Wash sweet potato in running water and then peel it.

Grate the sweet potato.

Heat ghee in a deep pan.

Add cashew nuts and fry till golden brown.

Add grated sweet potato and fry it for five minutes till they turn brown.

Then add warm milk and lower the flame.

Keep stirring and let it cook for 7 minutes.

Let the milk boil and then switch off the flame.

Now let it cool completely.

Add crushed jaggery and keep stirring till the jaggery melts.

Do not add jaggery in boiling milk otherwise milk will completely curdle.

You can also use jaggery powder.

Ratalyachi Kheer is ready to be served.

3. Rajgiryacha Ladoo

rajgeera laadu


100g rajgira/Amarnath seeds

100g jaggery

3 to 4 tsp ghee


Put rajgira seeds in a heated heavy bottom pan.

Keep stirring with the use of cotton cloth till the seeds start to pop up.

If the seeds start to darken quickly, take the pan off the heat and keep stirring.

Keep it aside.

Now take 1 glass of water in the same pan and add jaggery.

Keep stirring till the jaggery melts.

Make jaggery syrup and add puffed rajgira in it.

Mix it well for 2 minutes on a low flame.

Remove this batter in plate adnd start making ladoos while the batter is hot.

Apply ghee while making ladoo as it will enhance its taste.

Rajgiryacha Ladoo is ready.

4. Kashiphal Bhoplyachya Gharya (Red Pumpkin Pan Cakes)

kashifal bhoplyachya gharya


250g red pumpkin

200g jaggery

1 bowl whole wheat flour

Half inch dry ginger

2 tsp fennel seeds

4 to 5 green cardamoms

Half nutmeg

Pinch of salt

Ghee as required


Cut the red pumpkin into pieces and pressure cook it for three whistles.

Meanwhile crush dry ginger and nutmeg.

Add fennel seeds and make a fine powder of these spices.

Take a pinch of salt in a plate and add cooked red pumpkin.

Do not forget to peel the skin of the cooked red pumpkin.

Add crushed jaggery  in it and the ground spices.

Mix this batter well to make a smooth paste.

Add whole wheat flour and start kneading the dough.

Do not add water.

Take a small portion of the dough and start rolling it like chapati.

Add ghee in a heated griddle and fry this.

Roast on both sides on a low flame until it turns golden brown.

Kashiphal Bhoplyachya Gharya is ready.

5. Ratalyachya Bhatudya

ratakyachya bhatudya


1 sweet potato

100g jaggery (crushed)

Ghee as required


Wash sweet potato in running water and pressure cook it for 3 whistles.

Peel the cooked sweet potatoes.

Take cooked sweet potato in mixing bowl and add crushed jaggery.

Mix this batter well.

Apply ghee on a plastic sheet and put a small ball of batter on it.

Spread it with your palms and flatten it.

Let it dry in the sun for at least one day.

After that you can roast it or eat it directly.

Ratalyachya Bhatudya is ready.

6. Chandkyachi Daal

chandkyachi daal


1 bowl toor daal

150g whole wheat flour

2 tsp besan

1 tsp cumin seeds

1 tsp mustard seeds

4 to 5 peppercorns

1 tsp carom seeds

2 tsp asafoetida

1 ½ tsp ghati masala or red chilli powder

1 tsp turmeric powder

1 tomato

7 to 8 garlic buds

4 to 5 curry leaves

Fresh coriander leaves

Salt to taste

3 to 4 tsp ghee


Rinse the lentil in water and then soak it in enough water for 10 minutes.

Add salt, turmeric powder, asafoetida and peppercorns in soaked lentil and pressure cook it for 3 to 4 whistles.

Meanwhile crush garlic, cumin and carom seeds together.

Then sieve flour in another bowl.

Add chopped fresh coriander and besan.

Then add crushed masala, turmeric powder and ghee.

Rub this dry powder with your palms for 5 minutes.

Do not add water while rubbing.

Add salt to taste and rub it again for a minute.

Then add water and knead it properly.

Make a soft dough of it.

Take a small ball and roll it like chapati.

Use a round shape mould and cut it in small circles like a full moon.

Chandkya is ready.

Add ghee in a heated pan.

Add mustard seeds and let it fry.

Then add curry leaves and let it fry.

Then add asafoetida and let it fry.

Add chopped tomatoes and sauté on a low flame.

Add ghati masala or dry red chilli powder and water.

Once the masala starts expelling its oil add cooked dal in it.

Add enough water and let it boil.

Once dal starts boiling add chandkya in it.

Make sure the flame is low when you are adding it.

Now let chandkya cook in dal  for 5 minutes.

Once Chandkya turns soft it will come up, switch off the flame.

Chandkyachi Dal is ready.

7. Shengdanyachya Polya

shengdanyachya polya


1 bowl peanuts

1 bowl jaggery

4 to 5 tsp sesame seeds

Half inch dry ginger

2 tsp fennel seeds

1 bowl dough (wheat flour)

Pinch of salt

Ghee as required


Dry roast peanuts on a tava for 5 to 7 minutes.

Remove husk of the peanuts.

Grind it well in a blender and make a fine powder.

Roast white sesame seeds on the tava.

Add crushed jaggery in peanut powder then add roasted sesame seeds.

Add a pinch of salt, dry ginger and fennel seeds powder.

Put some ghee and mix it well.

Then stuff this batter in the dough ball and roll it like a chapati.

Heat up a pan on medium heat and roast poli from both the sides till it gets golden spots.

Apply ghee on it.

Shengdanyachya Polya is ready.

ALSO SEE Significance of Ashadhi Ekadashi


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