Jain Paryushan 2026: 6

Vrat Food

Dishes To Prepare With Makhana

The most sacred annual festival in Jainism, Jain Paryushan, is dedicated to spiritual purification, self-discipline, and forgiveness. It lasts for 8 days (for the Shwetambar sect) or 10 days as Das Lakshan (for the Digambar sect). The festival focuses on reducing karmic bondage and renewing the commitment to the five sacred vows of Jainism: non-violence, truth, non-stealing, celibacy, and non-possession. Jain Paryushan 2026 will be observed from September 8 to September 15, 2026, for the Shwetambar tradition, and September 15/16 to September 24/25, 2026, for the Digambar tradition. 

During the Jain Paryushan, followers observe fasts or eat simple, restrictive meals, often avoiding root vegetables, green leafy vegetables, and fermented foods to minimise harm to living organisms. Meals are traditionally consumed before sunset. Makhanas, or fox nuts, are commonly consumed as a vrat food during this time because they are plant-based. While a roasted version is most common, it can be transformed into a wide variety of dishes. 

One of the most common vrat foods made with makhana is kheer. A rich and creamy pudding-style dessert made with makhana, milk, ghee, sugar, and dry fruits. Start by roasting two cups of makhana in ghee on medium heat. Keep aside half and grind the other into a semi-fine powder. Now, boil 4 cups of milk in a heavy-bottomed pan. Add both types of makhana, stir, and cook on medium-low heat for 10 to 12 minutes, until the milk thickens and the makhana softens. Next, stir in the sugar (for sweetness) and cardamom powder (for aroma). Simmer until the sugar dissolves completely and the texture turns creamy. Garnish with roasted dry fruits and serve it warm or chilled.

A Jain diet excludes onions and garlic, but you can still make a creamy, rich curry for a main course using a base of tomato, bottle gourd puree, or cashew paste, whatever is permitted under your rules. Add roasted makhana to the mix and serve with permissible breads. To make the curry, combine tomato puree with spice powders, green chillies, ginger paste, and roasted whole spices. Add fresh cream or whisked smooth curd (stir continuously so it does not curdle) and a little water to form the thick gravy and let it simmer. Add the roasted makhana to the bubbling gravy. Cover the pan and let it simmer for 2 minutes so the makhana softens slightly and absorbs the flavours.

A makhana tikki usually relies on root vegetables, such as potatoes, for structure and binding. However, since root vegetables are not allowed in Jain vrat food, this version combines roasted makhana with paneer or raw banana as a binder (depending on what is allowed per your household rules). For either version, dry roast the makhana and grind it into a coarse powder. Combine these with the binding of choice, spice powders, and seasonings. Shape the mix into tikkis and cook on a non-stick pan or tawa with a little ghee until golden brown. Let both sides crisp up before serving. 

This is a large-batch recipe, i.e., you can prepare a bigger batch and store it. It works excellently as a simple snack to consume with evening tea or morning chai. It is also a great option to consume during the day and maintain steady energy. To make this namkeen, roast 2 cups of phool makhana in ½ tbsp ghee on low heat until they turn crisp and crunchy. Set them aside. In the same pan, add 2 tbsp each of cashews, almonds, and dry coconut slices and roast in ½ tbsp of ghee. Now, combine the roasted makhana with the nuts, sprinkle your choice of salt and spices, toss well on low heat for a minute, and let it cool completely before storing. 

A quick, sweet, and easy vrat food that is the perfect after-dinner treat, caramel makhana requires only a handful of ingredients. Start by melting jaggery with a little ghee, then mix in sesame seeds (til). Now, coat roasted makhana with this sweet mix for a crispy, crunchy snack. You can store this sweet snack as well. Make sure the coated makhana cools completely before storing it in an airtight container. Homemade caramel makhana stays crunchy for about 1 to 2 weeks at room temperature.

Think of this as a crunchy little festive sweet made with makhana and coconut. Roast and coarsely grind 1 cup of makhana, then combine it with ½ cup grated coconut, ¼ cup powdered sugar, a pinch of cardamom powder, and a little ghee. Add just enough ghee to bring the mixture together, shape it into small flat tiklis (diamond or square shape), and let them set. You can also lightly roast the coconut beforehand for a deeper, nuttier flavour. Just check that all ingredients fit your Paryushan rules, as fasting practices vary across Jain traditions and households.

Fasting during Jain Paryushan isn’t just a ritual but rather a way to practice self-discipline and focus inwards. For many followers, a partial or complete fast is a way to purify their bodies and minds. It is in line with the other rituals of Jai Paryushan, namely swadhyaya (self-study) and pratikraman (introspection). By fasting, reading holy scriptures and listening to spiritual teachings, devotees reflect on their daily mistakes and confess them to stay on the right path.