Maharashtrian cuisine is all about the grandeur of iconic food. And sweets have always been an inseparable part of Maharashtra’s food culture. From the busy streets of Mumbai to the serene beaches of Ratnagiri, everywhere, the Maharashtrian sweets are enjoyed as a delightful treat to the taste buds. Be it the puran poli, modak, shrikhand, or aamras, the Maharashtrian desserts never fail to bring a smile to a sweet lover’s face.
What Makes Maharashtrian Sweets Special
Be it the festive celebrations or simple homely special occasions, sweets are an integral part of Maharashtra’s food culture. Maharashtrian sweets are subtle in taste as the natural ingredients tend to set an earthy, rustic tone to the recipes. And, the cherry on top is the subtle aroma that comes from cardamom, nutmeg, and saffron.
Maharashtrian Sweets: Know The Top 5 Must-Try Classics
Puran Poli
This is the queen of all Maharashtrian sweets. This golden, stuffed flatbread is a staple during festivals like Holi and Ganesh Chaturthi.
Ingredients
- 200 gm Chana dal
- 150 gm Jaggery
- 2 gm Cardamom powder
- 25 gm Nutmeg powder
- 200 gm Whole wheat flour
- 30 ml ghee
- Water as needed
- A pinch of salt
Method
- To make puran poli, start by cooking the chana dal until soft, then blend it into a smooth paste.
- Next, add jaggery, cardamom, and nutmeg powder to the paste. Cook them until thickens into a rich filling.
- Once the dough is ready, shape it into small balls and stuff them with the filling. Now, carefully roll them out into thin, stuffed rotis and cook them until golden brown on a hot griddle.
- Pro Tip: To achieve the perfect consistency, it is important to go for a soft dough that is stickier than regular chapati dough. Also, make sure the dough rests well for at least an hour.
- Best Served With: Puran Poli is always best enjoyed with a dollop of ghee. Besides adding more to the flavor, it also helps in easy digestion.
Modak
If Puran Poli is the queen, Modak is the king! These sweet dumplings are a must during Ganesh Chaturthi. It features soft, steamed rice flour shells with a filling of jaggery and fresh coconut.
Ingredients
- 200 gm rice flour
- 150 gm freshly 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.
Shreekhand
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 Maharashtra offers.
Ingredients
- 500 gm hung curd (yogurt)
- 100 gm powdered sugar
- A pinch of saffron strands
- 5 gm cardamom powder
- 30 gm almonds and pistachios
- 5 ml Rose water
Method
- To make shrikhand, start by whisking the hung curd until smooth and creamy.
- Next, add the powdered sugar, saffron-infused milk, cardamom powder, and rose water. Mix everything well until combined.
- Chill in the refrigerator for a couple of hours, then garnish with slivered almonds and pistachios before serving.
Maharashtrian Sweet Dishes: Explore The Festive Sweets
Ukadiche Modak
There is no Ganesh Chaturthi celebration without some of these steamed delicacies. In Marathi, ‘ukadiche’ means steamed. Made with steamed rice, coconut, and jaggery, these flour dumplings are a must-have during the festivals.
Ingredients
- For the Dough
- 1 cup rice flour
- 1.25 cups of water
- 1 teaspoon ghee
- A pinch of salt
- For the Filling
- 1 cup grated coconut
- ¾ cup jaggery
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon ghee
Method
- Start by heating ghee in a pan. Next, add the freshly grated coconut and jaggery. Mix them well and cook on low heat until it thickens before adding the spices like cardamom and nutmeg. Make sure the mixture cools completely.
- In a separate saucepan, boil water with salt and ghee. Once done, mix the rice flour. Turn off the heat, cover the pan, and let the shell dough rest for 15 minutes.
- Next, grease your hands well and knead the warm dough. Make sure it remains crack-free.
- Grease the modak mould and press the rice flour dough in portions into it to form the shells. Fill them with cocobut-jaggery stuffing and seal them.
- Next, place the modaks on a steamer plate lined with a banana leaf and steam them for 15 minutes. Once ready, serve them warm.
Karanji
This crescent-shaped, deep-fried pastry is another traditional Maharashtrian delight commonly prepared during Diwali and Ganesh Chaturthi. This sweet treat is all about a crispy crust encasing a sweet filling of coconut, sugar, poppy seeds, and nuts.
Ingredients
- For the pastry dough
- 1.5 cups all-purpose flour
- 2 tablespoons semolina
- 3 tablespoons ghee
- A pinch of salt
- Some milk (for kneading the dough)
- For the filling
- 2 cups of dessicated coconut
- 1 cup powdered sugar
- 2 tablespoons chopped nuts
- 2 tablespoons poppy seeds
- ½ teaspoon cardamom powder
- 1 teaspoon ghee
Method
- To make the pastry dough, start by mixing flour, semolina, salt, and warm ghee. Add some warm milk and knead well to make a smooth dough.
- Take a frying pan. Add the ghee, coconut, poppy seeds, and nuts, and roast them. Allow them to cool completely. Next, add the powdered sugar and cardamom powder.
- Once the dough is ready, shape it into small balls and roll them into thin puris.
- Fill them with a spoonful of filling and seal the edges after forming the crescent shape.
- Heat oil in a deep pan and fry them on low-to-medium heat until they are crispy and golden brown.
Anarsa
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.
Maharashtra Sweet Dish: Creamy & Milk-Based Delights
Basundi
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 until it 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.
Kharvas
Kharvas is a delicious milky dessert loved for its silky texture paired with a subtle sweetness. The best part is the fact that, alongside the regular full-fat milk, it contains colostrum, the nutrient-dense first milk of cows or buffaloes.
Ingredients
- 1 cup cow/buffalo colostrum
- 3 cups full-fat milk
- ¾ cup jaggery
- ½ tsp cardamom powder
- A pinch of nutmeg
Method
- Take a mixing bowl and combine the colostrum milk, full-fat milk, and powdered jaggery. Give it a good mix until the jaggery dissolves completely. Add the cardamom and nutmeg.
- Pour the entire mixture into a container. Make sure it is covered with foil and steam it for 30 minutes. Once it is ready, allow it to cool and refrigerate for 1 hour.
- Take them out of the fridge, cut them into pieces, and serve them chilled.
Quick & Easy Maharashtrian Desserts
Sheera
This is a quick and popular Maharashtrian version of suji halwa. Made with some fine roasted rava or sooji, ghee, milk, cardamom, and sugar, this is a festive staple in Maharashtra. It is often served as prasad or offerings during poojas.
Ingredients
- ½ cup fine rava/sooji
- 1.5 cups Milk
- ½ cup ghee
- ¾ cup sugar
- ½ tsp cardamom powder
- 1 tbsp cashews and raisins
Method
- In a pan. Take some ghee and heat it over a medium flame. Stir in the cashews and raisins, and roast them until golden.
- Next, add the sooji to the ghee and roast on low heat until light golden.
- Now, carefully add hot milk to the roasted sooji. Keep stirring constantly to avoid lumps. Cook it for 2-3 minutes and cover it.
- Next, mix in sugar, cardamom powder, and roasted nuts. Give everything a good mix and cook on low heat until the ghee separates.
- Once ready, serve them warm.
Aamras
This is a classic summer delight featuring the goodness of sweet mango pulp. To create the ultimate creamy velvety aamras, Alphonso oe Kesar mangoes are the best choice.
Ingredients
- 2 large ripe Alphonso mangoes
- 4 tablespoons sugar
- ½ cup milk
- ½ teaspoon of cardamom powder
- a few strands of saffron
- Chopped nuts for garnishing
Method
- To make the perfect aamras, start by peeling the mangoes. Deseed them and chop the pulpy mango flesh into cubes.
- In a blender, add the mangoes, sugar, milk, and cardamom powder and blend everything until a smooth and creamy mixture forms.
- Once the mango puree is ready, strain it properly to ensure an ultra-smooth texture.
- Refrigerate the mango puree for at least an hour. Garnish it with some nuts and serve it chilled.