6 Regional Sweets From Maharashtra That are Lip-Smackingly Delicious and Worth the Indulgence

There is one golden rule when eating sweets: Never count the calories; that is for the gym later. These treats from Maharashtra rank high on indulgence, and some are even low-key healthy that won’t even make you guilty about devouring a whole plate of them!

The western coastal state of Maharashtra is renowned for its rich, age-old heritage and the colorful and joyous Ganesh Chaturthi. Integral to such a big celebration are traditional sweets that hold both cultural and religious significance. From coastal Konkan to the interiors of Vidarbha, no festivity is complete without an array of homemade delicacies for the soul and to honor the gods.

Let’s celebrate some of Maharashtra's most beloved confections—humble treats that have nourished generations and remain deeply woven into the fabric of everyday life and community rituals. We will dig up and indulge in classics like Modaks, puran polis and the disappearing floral Guravali, tracing their origins and what makes each uniquely Maharashtrian.

1. Modak

If the Western coastal state had an ambassador that was a sweet confection, it would be modaks, undoubtedly. These dumplings are exclusively available during the festive season of Ganesh Chaturthi, when traffic and the whole state are down on the streets celebrating, clogging everything but filling hearts with joy. Known to be a favorite treat of Lord Ganesha, ukdiche modak is offered exclusively on this festival to him, during the months of September-October and then enjoyed by devotees and merrymakers. Ukdiche modak is different from the plain ones, where the former is made from rice flour with a sweet filling of jaggery and coconut and then steamed, the regular modaks tend to be smaller and much sweeter, with rice flour mixed with poppy seeds and other flours.

2. Puran Poli

Puran poli is a popular sweet flatbread prepared during festivals in Maharashtra. Different versions of the sweet dish also exist in southern India, taking on different names, like olige and obbbattu. The process involves making a 'puran' filling by cooking lentils with sugar until thick. This puran is used to stuff soft dough rounds which are then rolled out and cooked like parathas. Preparing puran poli requires skills like thinning the dough and stuffing it without breaking. The puran is made by soaking lentils overnight, cooking them to a paste, and passing them through a mill. It is then formed into balls for stuffing. Champa Shashthi in December is a significant day when puran poli features prominently.

3. Karanji

Karanji is a popular Maharashtrian sweet enjoyed during festivals like Holi, Diwali and Ganesh Chaturthi. They consist of a crisp outer layer made from all-purpose flour that is deep-fried until golden brown. The interior is filled with a mixture of grated coconut, wheat flour, poppy seeds, cashews and raisins flavored with cardamom. This filling can use either fresh or dried coconut. The dough is rolled into thin rounds, the filling placed in the center and sealed into a half-moon before frying. The high-heat cooking results in a karanji with a light and crispy exterior that melts in the mouth, revealing the soft coconut-filled center within. Like modak, their shelf life is just one day, but that can be extended when made with dried coconut filling.

4. Aamras

Aamras is a traditional mango-based dessert treasured in Maharashtra and neighboring Gujarat. At the peak of summer mango season, the aamras makes the annual appearance and is devoured like it should be, for it helps beat the sweltering and oppressive heat of the sun. The key ingredient is fresh, ripe Alphonso mangoes blended into a smooth puree. Their natural sweetness is enhanced with jaggery or sugar. Its thick yet fluid texture coats the mouth in mango nectar. Best enjoyed chilled, aamras can be sipped straight or paired with indulgent dips like poori, dosa or roti. Even after mangoes are out of season, their memory lingers through the frozen pulp.

5. Guravali

This is one of the lesser-known recipes of Maharashtra and almost a lost recipe today. Guravali is a fried coconut-filled pastry unique to Maharashtra. The filling contains dry coconut powder, poppy seeds, sugar and cardamom and the dough is made from semolina and all-purpose flour. Individual puri-shaped pastries are deep-fried until puffed and golden. While still hot, each guravali is perforated with 4-5 holes and jasmine flower buds are then inserted into the openings. As the pastries cool, the buds bloom within, lending the sweet both the fragrance and flavor of jasmine.

6. Patoli

Patoli are sweet stuffed rice rolls common in Goa and the Konkan region of western India, including Maharashtra, especially during Ganesh Chaturthi celebrations. The rolls are stuffed with a mixture of fresh coconut and jaggery, which may be flavored with spices like cardamom and nutmeg. They are uniquely steamed in fresh turmeric leaves during their season from July to September. This imparts the patoli with a beautiful sweet and floral fragrance. The Christian community also makes patoli, using a rice paste to adhere to the leaves before steaming. The fresh turmeric leaves are key, permeating the kitchen with their aroma during steaming.