Maharashtra has a rich tradition of sweets that are deeply connected to its festivals, seasons and local ingredients. Each region of the state offers unique and flavorful desserts, making them an integral part of its culinary culture. Here’s a list of some of Maharashtra’s most famous sweets:

 

• PURAN POLI: Puran Poli is a traditional sweet flatbread stuffed with a mixture of cooked chana dal (split Bengal gram) and jaggery, flavored with cardamom and nutmeg. It is usually served with ghee (clarified butter) on top and is a must-have during festivals like Holi and Ganesh Chaturthi. The rich sweetness of the filling paired with the soft, buttery bread makes it a delightful treat.

 

• MODAK: One of Maharashtra’s most iconic sweets, Modak is especially famous during the Ganesh Chaturthi festival. The dumpling-shaped dessert is made from rice flour and filled with a mixture of grated coconut and jaggery, flavored with cardamom. There are two main varieties of modak: steamed modak (ukadiche modak) and fried modak. Steamed modaks are soft and delicate, while fried modaks are crispy.

 

• SHRIKHANDA: Shrikhand is a creamyand sweet, yogurt-based dessert made by straining curd (yogurt) to remove the whey, and then sweetening and flavoring it with cardamom, saffron, and sometimes dry fruits. It has a rich, smooth texture and is often enjoyed with puris (deep-fried bread). Shrikhand is especially popular in Maharashtra and Gujarat, and during special occasions like weddings and festivals.

 

• BASUNDI: Basundi is a rich, creamy dessert made by simmering milk for a long time until it thickens, then sweetened with sugar and flavored with cardamom, saffron, and nuts like almonds and pistachios. It’s typically served chilled and is similar to North India’s Rabri. This delicious sweet is often prepared during festivals and special celebrations.

 

• GUL POLI: Gul Poli is a flatbread sweetened with jaggery and flavored with sesame seeds and cardamom. It’s made during the Makar Sankranti festival and is known for its unique flavor, which combines the nutty taste of sesame with the earthy sweetness of jaggery. The dough is made from wheat flour and rolled thin, similar to a chapati, before being cooked on a griddle.

 

• ANARSA: Anarsa is a deep-fried, crispy sweet made from rice flour and jaggery, coated with sesame or poppy seeds. The preparation of Anarsa is quite intricate and involves fermenting rice flour for several days. It is a popular sweet during Diwali and other festive occasions. The texture is crunchy on the outside but soft on the inside, making it a unique treat.

 

• KARANJI: Karanji is a traditional Maharashtrian sweet, often prepared during festivals like Diwali. Similar to Gujiya, Karanji is a deep-fried pastry with a crisp outer shell, filled with a delicious mixture of coconut, sugar, and aromatic spices. It’s a festive favorite that combines crunchy texture with a sweet, flavorful filling.

 

• TILGUL LADOO: Made during the Makar Sankranti festival, Tilgul Ladoo is a sweet made from sesame seeds (til) and jaggery (gul). These ladoos are packed with flavor and have a slightly crunchy texture. The combination of sesame and jaggery is believed to generate warmth in the body, making this sweet especially suitable for the winter season.

 

• SANDAN: Sandan is a soft, spongy cake made from rice flour, jaggery, and coconut. It is a traditional sweet from the Konkani region of Maharashtra and is often served during festivals and celebrations. This sweet has a mild flavor, and its soft texture comes from the fermented rice batter used in its preparation.

 

• DINGKACHE LADOO: Dinkache Ladoo is made from edible gum (dink or gond), wheat flour, jaggery, and dry fruits like almonds and cashews. These ladoos are particularly consumed during the winter season as they are known to provide warmth and energy. They are a traditional sweet often prepared for new mothers or to boost energy levels during cold weather.

 

• SHEERA ( SHUJI CHE LADOO): Sheera, also known as Sooji Halwa, is a simple yet delicious sweet made from semolina (sooji), ghee, sugar, and flavored with cardamom. Often garnished with nuts and raisins, Sheera is a popular offering during religious ceremonies and is also served as a quick dessert at home.

 

• NARALI BHAT: Narali Bhat is a sweet rice dish made with coconut and jaggery, flavored with cardamom and saffron. It is traditionally prepared on Narali Pournima, a festival celebrated by the fishing community in Maharashtra. The dish has a rich coconut flavor and is often served during festive meals.

 

• RAVYACHI KHEER (SEMOLINA PUDDING): A creamy dessert made from semolina, Ravyachi Kheer is flavored with cardamom and garnished with dry fruits like almonds and cashews. This sweet dish is often prepared during festivals and as a part of traditional meals.

 

• AMRAKHAND: Amrakhand is a variation of Shrikhand, where mango pulp is added to the sweetened yogurt, giving it a distinct, tropical flavor. This mango-flavored yogurt dessert is particularly popular during the summer months when mangoes are in season. Amrakhand is often served with puris and is a favorite treat during festivals.

 

• Chirote is a crispy, flaky sweet pastry that is deep-fried and dusted with powdered sugar. It is made by layering thin sheets of dough, similar to puff pastry, which gives it its characteristic light and crispy texture. Chirote is often made during Diwali and special occasions…MUST TRY ALL THESE SWEETS…

 

Tell us which dist is your Favorite !!