Paryushan Parv is one of the most significant festivals celebrated among Jains. It is known as the king of festivals. This year it is going to be celebrated from 24th August for Shwetambar Jains and from 31st August for Digambar Jains. Paryushan is a festival of forgiveness. The ultimate goal of this festival is to attain salvation for the soul. During Paryushan Parv, Jains follow the enlightenment path through prayers, meditation, and fasting.  

Also Read: How To Make Jain Pav Bhaji Without Onion And Garlic? Delish Recipe Inside

Jains are quite particular about the food they have and when it is Paryushan Parv, the rules are stricter. Food cooked during this much-awaited festival is cooked with minimal ingredients but is utterly delicious and mouth-watering. Jains generally don’t have garlic, onion, and potatoes but during the Paryushan week, they devoid themselves of eating green leafy vegetables and fruits as well. They prefer milk, lentils, milk products, rice, and cereals during the whole period of this festival. So, while being extremely careful, let us see some recipes for this Paryushan Parv. Have a look! 

Paneer and Rice Tikki Chaat 

Without the use of onion, garlic, and even potatoes, this chaat is the best for Paryushan Parv. Believe me, this chaat tastes as good as the aloo one. Look how you can make it. 

Method 

  • Grate 1 cup paneer & squeeze out the water.  
  • Combine the paneer and 1 cup cooked rice. 
  • Add 1 tsp red chili, 1 tsp coriander & ¼ tsp turmeric powder. Also, add ¼ cup kasuri methi and salt as per taste. 
  • Add 2 tbsp besan in batches for binding. Mix it well till it’s a soft dough. 
  • Take sections and roll them out into balls. Flatten the tikkis. 
  • Deep fry the tikkis on a low flame till they are golden brown. 
  • Top it with Imli chutney, chaat masala, red chili powder & sev.
  • Serve hot  

Kurkure Paneer 

Not only in Paryushan Parv but this dish can go well on every occasion. Made with fewer ingredients, this dish is a must-try. Have a look. 

Method

  • Take a bowl and combine 3 tbsp besan, ½ tsp red chili powder, ½ tsp sonth, 1 tsp chili flakes, and 1 tsp oregano. Mix well.  
  • Now add ¼ cup water in batches till you get a thick paste.  
  • Make sure that the mixture is not too liquidy. 
  • Take 20 paneer cubes in a bowl. 
  • Take the besan paste and vermicelli in a shallow bowl.
  • Start by dipping the paneer cubes in the besan mix followed by a coat of vermicelli. 
  • Deep fry these paneer cubes until the outer layer is golden brown and crispy. 
  • Serve this kurkure paneer when hot. 

Creamy Papad Pasta 

This Italian version of papad is everything you were looking for. Believe me, you will not regret having it.

Method

  • Cut six urad papads into strips and boil them in a mix of water and 1 tbsp olive oil. 
  • Strain through a sieve & transfer into a bowl of water with lots of ice so that they don't stick. 
  • In a pan, heat 2 cups creamy sauce and add some water if needed. 
  • Toss in your boiled papad pasta, and mix well for 2 mins. 
  • Serve with a side of toasted focaccia and serve 

Til Ladoos 

Paryushan Parva would be incomplete without sweets. These Til ladoos don't only have festive vibes but are healthy as well. Wanna know how you can make it? See below.

Method 

  • In a pan roast both ½ cup white and ½ cup black sesame seeds till they start popping. 
  • Transfer to a plate and let them cool down completely. 
  • Blend the white and black sesame seeds along with 1 cup jaggery and ½ tsp elaichi. 
  • Blend it into a coarse sticky powder.
  • Grease your hands with some ghee and start rolling out balls using this mix 
  • Top it up with almonds and refrigerate for 30 mins. 
  • Serve these high-in calcium ladoos.

Here are the top dishes that we have selected for you for Paryushan Parv. Try them and let us know if you liked them.