Sweet Symphony: Must-Try Maharashtrian Desserts to Make at Home

Maharashtra, the land of vibrant festivals, Bollywood dreams, and iconic food, has a sweet side that is as diverse as its culture. From the bustling streets of Mumbai to the serene beaches of Ratnagiri, Maharashtra’s sweet offerings are a treat to the taste buds and a hug to the soul. Ready to explore these delightful treats? Let’s dive into some of Maharashtra's sweetest hits you can make in your own kitchen! These are simple sweets with few ingredients that can be easily prepared at any time.

1. Puran Poli: The Sweet Flatbread of Joy

Let’s start with the queen of all Maharashtrian sweets, Puran Poli. This golden, stuffed flatbread is a staple during festivals like Holi and Ganesh Chaturthi. It’s like biting into a piece of happiness!

Ingredients:

• 200 gm Chana dal
• 150 gm Jaggery
• 2 gm Cardamom powder
• 25 gm Nutmeg powder
• 200 gm Whole wheat flour
• 30 ml Ghee (clarified butter)
• Water As needed
• A pinch of salt

Method:
Cook the chana dal until soft, then blend it into a smooth paste. Add jaggery, cardamom, and nutmeg powder to the paste, cooking until it thickens into a rich filling. Roll out small balls of dough, stuff them with the filling, and carefully roll them out again into thin, stuffed rotis. Cook on a hot griddle with a little ghee until golden brown.

2. Modak: Lord Ganesha’s Favorite Treat

If Puran Poli is the queen, Modak is the king! These sweet dumplings are synonymous with Ganesh Chaturthi. Soft, steamed rice flour shells with a filling of jaggery and fresh coconut – Modak is a classic Indian sweet that even the gods can’t resist! So keep your Chocolate Modak aside, and taste the authenticity in every bite.

Ingredients:

• 200 gm Rice flour
• 150 gm Fresh grated coconut
• 100 gm Jaggery
• 5 gm Cardamom powder
• 15 ml Ghee
• 250 ml Water
• A pinch of Salt

Method:
Start by heating ghee in a pan, then add the grated coconut and jaggery. Cook until the mixture thickens and turns slightly golden, then mix in the cardamom powder. To make the dough, boil water with a pinch of salt, and then slowly stir in the rice flour until it forms a smooth dough. Shape the dough into small cups, fill them with the coconut mixture, and carefully seal them. Steam the Modaks for about 15 minutes until they’re tender and fragrant.

3. Shreekhand: The Chilled, Creamy Delight

This creamy, yogurt-based treat is as refreshing as it is indulgent. Flavored with saffron and cardamom, it’s one of the best sweet recipes that’s as easy to make as it is delicious.

Ingredients:

• 500 gm Hung curd (yogurt)
• 100 gm Powdered sugar
• A pinch of Saffron strands (soaked in 1 tbsp warm milk)
• 5 gm Cardamom powder
• 30 gm Slivered almonds and pistachios
• 5 ml Rose water

Method:
Whisk the hung curd until smooth and creamy. Gradually add the powdered sugar, saffron-infused milk, cardamom powder, and rose water, mixing until well combined. Chill in the refrigerator for a couple of hours, then garnish with slivered almonds and pistachios before serving.

4. Basundi: The Creamy Milk Pudding

Basundi is a decadent dessert made by reducing milk until it thickens and turns slightly caramelized. If the goal is to prepare simple sweets at home this dessert is perfect for those who enjoy slow-cooked, rich flavors.

Ingredients:

• 1 lt Full-fat milk
• 100 gm Sugar
• A pinch of Saffron strands
• 5 gm Cardamom powder
• 30 gm Slivered almonds and pistachios

Method:
Bring the milk to a boil in a heavy-bottomed pan, then lower the heat and simmer reduces to half, stirring occasionally to prevent it from sticking. Add the sugar, saffron, and cardamom powder, continuing to cook until the milk thickens to a creamy consistency. Garnish with slivered nuts before serving warm or chilled.

5. Anarsa: The Festive Rice Flour Cookie

Anarsa is a traditional Maharashtrian sweet, often made during Diwali. They’re mildly sweet and perfect for pairing with a cup of tea, just like a chocolate barfi.

Ingredients:

• 200 gm Rice flour
• 150 gm Jaggery
• 30 gm Poppy seeds
• Ghee for frying
• Water as needed

Method:
Dissolve jaggery in a little water to form a syrup. Mix in the rice flour to form a dough, then let it rest for a few hours. Roll the dough into small balls, flatten them slightly, and coat them with poppy seeds. Deep fry in ghee until golden brown and crispy.