Dnyaneshwar Punyatithi (Sanjeevan Samadhi)

Sant Dnyaneshwar Maharaj (Mauli)

Warkari / Varkari

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Sanjeevan Samadhi Sohala — Sant Dnyaneshwar Maharaj's living-samadhi anniversary at Alandi. Kartik Vadya Trayodashi. Lakhs of Warkaris gather at Alandi for the procession, kirtan, and reading of the Dnyaneshwari. Mauli is held to be present in his samadhi to this day, and prayers offered are answered directly.

Dates 2026–2027

December 6, 2026November 26, 2027

Mantra

ज्ञानदेव माउली ज्ञानराज माउली तुकाराम

Jnanadeva Mauli Jnanaraja Mauli Tukarama

Mauli (mother) Dnyaneshwar, King-Mauli, with Tukaram — the Warkari pranam to the saint-poets.

How to recite

Recite the Pasaydana — the closing prayer of the Dnyaneshwari (the 13th-century Marathi commentary on the Bhagavad Gita) — at sunrise. Sing the Haripath of Sant Dnyaneshwar (28 abhangas) continuously through the day. Visit Alandi if possible.

Benefits

Sant Dnyaneshwar (1275-1296 CE) entered Sanjeevan Samadhi at age 21 at Alandi — sitting in living meditation in a sealed underground chamber where he remains. Worship on this day is held to bring his grace directly. Reading the Dnyaneshwari is the highest sadhana in the Warkari path.

✦ Special Note

Mauli's samadhi at Alandi is the spiritual root of the Warkari path. Reading even one chapter of the Dnyaneshwari on this day is considered equal to a Pandharpur Wari. Per the Marathi Drik Panchang (Amanta system) — Kartika Krishna Trayodashi (Kartik Vad 13).

Foods Allowed

Mauli's beloved offerings — taak (buttermilk), shrikhand, puran poliPohe with shengdana and coconutSabudana khichdi and vadaVarai bhakri with bhopla bharitNaralachi vadi (coconut barfi)Modak — for the evening kirtan paranaFresh fruits, milk, gheeTulsi-charanamrita from the Alandi samadhiSendha namak for fasting members

Foods to Avoid

Onion, garlic, brinjal — always avoided in Warkari satvik traditionMeat, fish, eggs, alcoholFood not offered first via the Pasaydana prayer

Meal Idea

Shrikhand-puri with taak in the morning; varai bhakri with bhopla bharit and shengdana chutney for lunch; modak with ghee and naralachi vadi for the evening kirtan.

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