ISKCON Ekadashi Fasting Recipes
Authentic Vrat Food — No Onion · No Garlic · No Grain
Ekadashi — observed twice a month on the eleventh lunar day — is the most sacred fasting day in the Vaishnava calendar. Srila Prabhupada, the founder-acharya of ISKCON, personally emphasised strict Ekadashi observance, teaching that by fasting from grains and beans on this day, devotees can accelerate their spiritual progress dramatically.
ISKCON temples worldwide — from ISKCON Vrindavan and ISKCON Mayapur to ISKCON Los Angeles, ISKCON London and ISKCON Sydney — serve special Ekadashi prasadam that adheres to classical Vaishnava standards: no grains, no legumes, no onion, no garlic, and ideally cooked in pure ghee (clarified butter). The six recipes below represent the most beloved ISKCON Ekadashi dishes, prepared the same way in temple kitchens across the globe.
Each recipe is available in six languages — English, Hindi, Telugu, Malayalam, Odia and Russian — so devotees worldwide can follow along in their mother tongue.
Sabudana Khichdi
Fluffy tapioca pearl khichdi tempered in ghee with peanuts, curry leaves and sendha namak — the most beloved ISKCON Ekadashi breakfast.
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Makhana Kheer
Creamy fox nut pudding slow-simmered in full-fat milk with saffron, cardamom and ghee — served in ISKCON temples from Vrindavan to Los Angeles.
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Kuttu ki Puri
Crispy buckwheat flour puris deep-fried in ghee — the quintessential Ekadashi fasting bread across ISKCON temples in North India.
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Rajgira Paratha
Wholesome amaranth flatbread pan-roasted in ghee with sendha namak — a nutritious Ekadashi staple for ISKCON devotees worldwide.
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Sama Rice Khichdi
Comforting barnyard millet khichdi cooked with ghee, potatoes, cumin and sendha namak — the closest thing to rice on an Ekadashi fast.
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Jeera Aloo
Golden cumin-spiced potatoes sautéed in ghee with black pepper, amchur and fresh coriander — the simplest and most universal ISKCON Ekadashi side dish.
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What Can You Eat on Ekadashi? (ISKCON Standard)
✓ Allowed
- Fruits — all varieties
- Milk, yogurt, ghee, paneer
- Potatoes, sweet potatoes
- Sabudana (tapioca pearls)
- Kuttu atta (buckwheat flour)
- Rajgira / amaranth flour
- Sama rice (barnyard millet)
- Makhana (fox nuts)
- Peanuts, coconut, dry fruits
- Sendha namak (rock salt)
- Most vegetables (no onion/garlic)
✗ Avoid
- Rice, wheat, oats, barley, corn
- All lentils and beans (dal)
- Bread, pasta, regular noodles
- Onion and garlic (year-round)
- Iodised table salt
- Meat, fish, eggs
Frequently Asked Questions
What foods are allowed on Ekadashi according to ISKCON?
ISKCON follows the Vaishnava tradition of avoiding all grains and legumes on Ekadashi. Permitted foods include: fruits, milk, ghee, potatoes, sweet potatoes, tapioca (sabudana), buckwheat (kuttu), amaranth (rajgira), barnyard millet (sama rice), fox nuts (makhana), peanuts, sendha namak (rock salt), and most vegetables except onion and garlic which are avoided year-round in ISKCON.
Why do ISKCON devotees fast on Ekadashi?
Ekadashi fasting is prescribed in the Padma Purana and other Vaishnava scriptures. Srila Prabhupada taught that fasting on Ekadashi purifies the body and mind, reduces attachment to sense gratification, and allows devotees to focus more on chanting Hare Krishna and hearing about Krishna. The 24th day of each lunar fortnight is considered especially auspicious for devotional service.
Can grains be eaten on Ekadashi?
No — all grains (rice, wheat, oats, barley, corn, millet) and legumes (dal, lentils, beans, peas) are strictly avoided on Ekadashi. This prohibition comes from the Padma Purana which states that on Ekadashi the spirit of sin (papa-purusha) takes shelter in grains. ISKCON devotees also avoid all grain-derived products like pasta, bread, biscuits and regular noodles.
How do Hare Krishna devotees make Ekadashi food without onion and garlic?
ISKCON devotees avoid onion and garlic every day — not just on Ekadashi — because these are considered tamasic (in the mode of ignorance) and disturb spiritual consciousness. Ekadashi cooking uses cumin, black pepper, fresh ginger, green chilli, curry leaves, coriander, cardamom, saffron and hing (asafoetida) — though hing is often avoided too as many preparations contain wheat. The resulting dishes are deeply flavourful through proper tempering in ghee (tadka).
