Sweet Stories You Never Knew About Traditional Maharashtrian Desserts And Their Ancient Origins

Maharashtrian cuisine is known for its bold flavours, from tangy curries to spicy snacks, but the sweet side of Maharashtra is equally enchanting and steeped in history. The state’s desserts reflect centuries of cultural traditions, seasonal bounty, and religious practices. Each treat tells you a story of celebration, community, and the unique ingredients of the region. In this feature, we explore some of Maharashtra's most beloved traditional sweets, uncovering their origins, how they are made, and where you can taste authentic versions today.

Puran Poli: Festive Flatbread With A Sweet Tale

Puran Poli is perhaps the most iconic Maharashtrian dessert, a sweet flatbread made by stuffing a soft dough with a filling of cooked split chickpeas (chana dal) and jaggery spiced with cardamom and sometimes nutmeg. It is traditionally made for major festivals such as Gudi Padwa and Holi and is often served warm with ghee, milk, or a sweet dal called katachi amti. The origins of Puran Poli stretch back centuries, and it remains a symbol of celebration and hospitality in Marathi households. This hearty, aromatic sweet is best experienced at heritage eateries in Pune and Mumbai that serve Maharashtrian thalis, where the poly is prepared fresh.

Ukadiche Modak: The Sweet Devotion Of Ganesh Chaturthi

Ukadiche Modak is a quintessentially Maharashtrian sweet closely associated with the worship of Lord Ganesha. This dumpling has a soft, steamed rice flour shell and is filled with freshly grated coconut and jaggery, perfumed with cardamom. Legend holds that it is a favourite of Ganesha during the Ganesh Festival (Ganesh Chaturthi), where thousands are made as devotional offerings. While steam versions reign supreme, fried modaks also delight dessert lovers year-round. You can find excellent modaks in Pune’s traditional sweet shops and during Ganeshotsav celebrations in towns across Maharashtra.

Shrikhand: Creamy Yoghurt Dessert With Ancient Roots

Shrikhand is a chilled, velvety dessert made by straining yoghurt to a thick consistency, sweetening it and infusing it with cardamom, saffron and nuts. Both Maharashtra and Gujarat claim its origins, with stories attributing the creation to wandering herders who discovered that strained yoghurt could be transformed into a creamy treat. Shrikhand is often served with puris at festive occasions or enjoyed on its own, with mango-flavoured Amrakhand becoming a summer favourite when mangoes are ripe. Authentic Shrikhand is a staple at Marathi celebrations and is featured in traditional thali restaurants throughout the state.

Basundi: Slow-Cooked Milk Indulgence

Basundi takes Maharashtrian love for dairy to its sweet pinnacle. Made by simmering milk over low heat until it reduces to a thick, creamy texture, it is then sweetened and flavoured with cardamom, saffron, and sometimes nuts. This rich dessert is associated with gatherings, auspicious occasions and cool evenings, often served chilled or with deep-fried puris. Basundi’s luxurious consistency makes it a beloved finale to festive meals, and the best versions can be found in eateries that specialise in traditional regional desserts.

Karanji: Festive Crescent-Shaped Delight

Karanji is the Maharashtrian take on the pan-Indian sweet gujiya, a deep-fried crescent pastry filled with a mixture of grated coconut, jaggery, dry fruits and spices. It is especially popular during Diwali and other celebrations, prized for its flaky exterior and sweet, fragrant interior. The preparation requires skill to get the crust crisp and the filling perfectly balanced. Sweet shops throughout Maharashtra showcase Karanji during festive seasons, and locals eagerly buy freshly made batches to share with friends and family.

Anarsa: Three-Day Rice Dough Sweet

Anarsa offers a different kind of sweet experience. Made from soaked, ground rice that has been dried and mixed with jaggery and sesame seeds, the dough takes days to prepare and yields a crunchy, caramelised sweet. This labour-intensive treat is most commonly enjoyed during Ganesh Chaturthi and stands as a testimony to the traditional patience and care in Maharashtrian sweet-making. Expect to find authentic anarsa in traditional sweet stores around festive times.

Kharvas: Milk Pudding With Regional Flair

Kharvas is another unique Maharashtrian dessert made from the first milk of a cow or buffalo calf, gently steamed with jaggery and spices such as cardamom and saffron. Its delicate, melt-in-the-mouth texture and subtle sweetness make it a cherished speciality. Although less widespread than some other sweets, Kharvas appears on menus at traditional Maharashtrian restaurants and local family celebrations, especially in rural areas where dairy culture thrives.

Aamras: Summer Mango Sweetness

Aamras is a simple yet divine expression of Maharashtra’s love for mangoes. It consists of smooth, ripe mango pulp lightly sweetened and often enhanced with cardamom or saffron, traditionally paired with puris or rotis. This seasonal dessert captures the essence of Maharashtrian summers and is a highlight in coastal regions where alphonso mangoes are celebrated. Many local sweet shops and family kitchens across the state serve aamras at its peak during mango season. 

FAQs

1. What are the most famous traditional Maharashtrian desserts?

Some of the most beloved sweets include Puran Poli, Ukadiche Modak, Shrikhand, Basundi, Karanji, Anarsa, Kharvas and Aamras, each linked to festivals and seasonal traditions.

2. Why is Modak associated with Ganesh Chaturthi?

Ukadiche Modak is considered the favourite sweet of Ganesha and is traditionally prepared as an offering during Ganesh Chaturthi across Maharashtra.

3. What is the origin of Shrikhand?

Shrikhand is believed to have evolved from strained yoghurt preparations made by pastoral communities. It became a festive dessert in Maharashtra and neighbouring Gujarat.

4. Which Maharashtrian sweet is popular during Diwali?

Karanji is especially popular during Diwali, known for its crisp shell and sweet coconut-jaggery filling.

5. What dessert is famous in Maharashtra during mango season?

Aamras, made from ripe Alphonso mango pulp, is a summer favourite, often served with puris during family meals and celebrations.