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Maharashtra is a state that is not only renowned for its Ganesh Chaturthi festival grandeur, but people also indulge in authentic and traditional sweets. Some of these delectable, sweet treats are low-key healthy as well, which won’t even make you feel guilty if you have a plate full of them.
The traditional sweets in Maharashtra hold cultural and religious significance. From coastal Konkan to the interiors of Vidarbha, no festivity is complete without a wide range of homemade delicacies that are offered to both the gods and individuals. From the iconic modak that is eaten during Ganesh Chaturthi to the crispy and juicy jalebi that is exchanged during other festivities, sweets play a major role in religious and social gatherings. Several delights have been passed down through generations, reinforcing familial bonds and preserving cultural heritage.
This article will provide several traditional Maharashtrian delights that you can enjoy to date. Take a look:
Modak
It is one of the sweets from Maharashtra that is highly associated with Ganesh Chaturthi. Modak is offered to Lord Ganesha and later enjoyed by people. Modak consists of a soft rice flour shell filled with a sweet mixture of grated coconut, jaggery, and aromatic spices such as cardamom and nutmeg. Modak are either steamed or fried; they have an irresistible texture and flavour.
Puran Poli
Puran poli is a popular sweet flatbread made during the festivities of Maharashtra. It consists of a soft, thin outer layer made from whole wheat flour, enclosing a rich, sweet filling known as puran. Puran is a mixture that is made from cooked chana dal, jaggery or sugar, ghee, and fragrant spices like cardamom and nutmeg. The dough is rolled out, filled with the puran, and cooked till golden brown and crispy. It is mainly prepared during Holi, Diwali, and Gudi Padwa.
Shrikhand
This is a traditional sweet from Maharashtra that has been passed down through generations. It is made from strained curd and undergoes a meticulous process to achieve a creamy consistency. The curd is then mixed with sugar, saffron, and aromatic cardamom. It is often garnished with slivered almonds, pistachios, or a sprinkle of edible rose petals. It is paired with traditional puris.
Basundi
This creamy delight is made by simmering milk over low heat until it thickens and reduces, resulting in a rich, velvety texture. The dessert is infused with aromatic saffron, cardamom, and sometimes a hint of nutmeg. Basundi exudes a sweet fragrance and a luxurious flavour profile. The dessert is often served chilled.
Karanji
This is a special Holi and Diwali delicacy that is also known as Karjikai or Gujiya in different regions. Here the outer covering is made from refined flour or semolina dough, rolled out thin and filled with a sweet mixture of grated coconut, jaggery, or sugar, and a blend of aromatic spices such as cardamom and nutmeg. Chopped nuts like almonds and cashews are used for garnishing.
Anarsa
Originating from Maharashtra, this delightful delicacy is a staple during festive celebrations such as Ganesh Chaturthi and Diwali. Comprising basic yet flavourful ingredients like rice flour, jaggery (or sugar), ghee, and occasionally sesame seeds, it offers a delightful taste experience. The process begins with soaking rice overnight, followed by grinding it into a fine powder. This powder is then combined with jaggery or sugar to create a smooth dough, which is shaped into flat cakes and deep-fried until golden brown. The result is a delectable treat with a crispy exterior and a soft, sweet interior.
