Mahalakshmi Vrat 2025: Chefs Share Easy Fasting Recipes
Image Credit: ITC Grand Central Mumbai

Mahalakshmi Vrat is a sacred 16-day-long festival that is dedicated to Goddess Lakshmi. Devotees from all around the world pray to the Hindu deity of wealth and prosperity and observe a fast, abstaining from ingredients like onion, garlic, non-vegetarian foods, etc. In 2025, the Mahalakshmi Vrat starts from the 31st of August and culminates on the 14th of September. 

Since it is auspicious to fast for all sixteen days of the Mahalakshmi Vrat, you’re going to need vrat-friendly recipes each day to add some variety to your meals. If you are a beginner in the kitchen and fasting to seek the divine blessings of Goddess Lakshmi, here are some easy, chef-special recipes you can try.

Pethe Ki Sabzi By Chef Arjun Narula

Ingredients:

  • 1/4 cup oil/ghee
  • 1/4 tsp jeera
  • 1 inch of ginger, grated
  • 2 green chillies
  • 500 g petha, chopped
  • 2 hybrid tomatoes
  • 1 desi tomato
  • Sendha namak to taste
  • 1/4 tsp red chilli powder
  • 1/2 tsp coriander powder, heaped
  • 1/4 tsp haldi
  • 1.5 cups water
  • 2-3 tbsp sugar
  • 1/2 tsp garam masala
  • Chopped coriander leaves, for finishing

Instructions:

  1. Heat oil in a handi on medium-low. Add the jeera and grated ginger. Sauté for a bit and add salt and dry spice powders.
  2. Add in the chopped tomatoes and green chilli, cook them on medium heat and cover them on low for 5-7 minutes until they are cooked and jammy.
  3. Add cubed and peeled Petha and mix it together with the tomato masala. Add in the water, cover on low heat.
  4. Let everything simmer for 15-17 minutes or till the Petha becomes tender and almost mushy.
  5. At this point, add sugar and garam masala, mix it in, taste it, and adjust the seasoning and sugar. 
  6. Finish it off with some chopped coriander leaves.

Rajgira Ladoo By Chef Anshul Dhyani, Executive Chef ITC Grand Central Mumbai

Ingredients:

  • 1 cup rajgira (amaranth seeds) – popped or puffed
  • ½ cup grated or chopped jaggery
  • 2 tbsp ghee
  • 1 tbsp water

Instructions:

  1. To pop rajgira at home, heat a heavy-bottomed kadhai, add 1 tsp of raw rajgira at a time, cover, and let it pop (like popcorn).
  2. Remove popped seeds and repeat. Don’t overcrowd, as rajgira burns quickly. If you have already popped rajgira, skip to the next step.
  3. In a pan, heat ghee and jaggery together with 1 tbsp water. Cook on a low flame until the jaggery melts and bubbles. Test by dropping a bit in cold water, it should form a soft ball.
  4. Turn off the flame. Quickly add the popped rajgira and cardamom, nuts if using, into the jaggery syrup. Mix well until all seeds are coated.
  5. While the mixture is warm, grease your palms with ghee and shape into small balls. If the mixture hardens, warm slightly to reshape.

Samak Chawal Doda By Chef Arjun Narula

Ingredients:

  • 1 cup samak chawal, dry
  • 1.75 cups of water
  • 2-3 boiled potatoes
  • 1 tsp ajwain
  • Salt to taste

Instructions:

  1. Wash the rice as usual. Soak for 2-3 minutes. Heat water in a pot, add salt and let it boil.
  2. Once boiled, strain the water, add in the rice, cover, and let it cool on low heat for 10-15 minutes until 90 per cent cooked. 
  3. Take them out of the pan and let them cool. Add in boiled, crushed potatoes, sendha namak and ajwain.
  4. Crush and knead it together into a dough. Cover with a damp towel till used.
  5. Roll it out into a thick sheet between butter papers, cut out 10-12 cm disks.
  6. Heat a tawa on medium heat, drizzle some ghee, and place the doda on the tawa. Let them cook on each side for 2-3 minutes until lightly golden.
  7. Remove from the pan and serve hot with white butter.