Ekadashi Vrat Pasta Recipe: The Ekadashi fast holds special significance in Hinduism. Among all the Ekadashis throughout the year, Parama Ekadashi is considered highly auspicious and spiritually rewarding. On this day, a large number of devotees worship Lord Vishnu and observe the fast with strict adherence to rituals. During the fast, only *Sattvic* (pure) and *Phalahari* (fast-friendly) foods are consumed; the use of onions, garlic, and *Tamasic* foods is completely avoided in households.

However, there are times when guests arrive unexpectedly, or children insist on eating something delicious and different during the fast. In such situations, if you wish to make something new—moving beyond the usual *Sabudana Khichdi* or *Kuttu ki Poori*—then *Phalahari* pasta is an excellent option. It is a wonderful blend of taste and nutrition.

Pasta made from *Rajgira* (amaranth) is easily available these days and is considered suitable for consumption during the fast. Its nutrients provide energy to the body and help keep you feeling full for a longer period. Prepared with *Paneer* (cottage cheese) and basil leaves, this pasta is also a hit with children.

The best part is that this recipe does not take much time to prepare. Made with minimal ingredients, this *Phalahari* pasta is a perfect dish to serve even to unexpected guests. It tastes so delicious that even those not observing the fast will enjoy it.

If you want to make something new and tasty this Parama Ekadashi, do try this *Phalahari* pasta. Let’s look at the easy recipe.

Ingredients required for *Phalahari* Pasta

1 cup *Rajgira* pasta
150 grams *Paneer*
Half a cup of raw milk
8-10 basil leaves
Rock salt (*Sendha Namak*) to taste
Half a teaspoon of black pepper powder
2 teaspoons *Ghee* or peanut oil

All these ingredients are permissible according to the rules of the fast.

First, boil the pasta
Heat sufficient water in a vessel.
Add a little rock salt to the water.
Boil the *Rajgira* pasta according to the instructions given on the packet. Once the pasta is tender, drain it and set it aside.

Prepare the paneer and basil.
Take either homemade or store-bought paneer and cut it into small cubes.
Wash the basil leaves and chop them finely.
You may set aside a few leaves for garnishing.

Make the white sauce.
Blend the paneer, basil leaves, rock salt, and raw milk in a grinder.
Heat ghee or peanut oil in a pan.
Add the paneer paste and bring it to a boil.
If the paste seems too thick, you can add a little water.
Add basil leaves, rock salt, and black pepper, and mix well.

Mix the pasta and serve
Add the boiled amaranth (rajgira) pasta to the sauce.
Toss everything together well.
Cook on a low flame for 2–3 minutes so the flavors blend thoroughly.
Serve the prepared pasta hot.

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