page_title: Maharashtrian cuisine
section_title: Sweets and desserts
hierarchical_section_title: Maharashtrian cuisine / Special dishes / Sweets and desserts
caption_attribution_description: English: this is typical india food only available in some state of india . Generally this sweet is not always available only made in some particular months. filled with khoa a milk product
context_page_description: Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
  Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture.
  The urban population in metropolitan cities such as Mumbai, Pune and others has been influenced by cuisine from other parts of India and abroad. For example, the Udupi dishes idli and dosa, as well as Chinese and Western dishes, are quite popular in home cooking, and in restaurants.
  Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth.
context_section_description: Desserts are important part of festival and special occasions. Typical desserts include, flatbread called puran poli with stuffed lentil and jaggery mix, a preparation made from strained yogurt, sugar and spices called shrikhand, a sweet milk preparation made with evaporated milk called basundi, semolina and sugar based kheer and steamed dumplings stuffed with coconut and jaggery called modak. In some instances, the modak is deep-fried instead of steamed. Traditionally, these desserts were associated with a particular festival. For example, modak is prepared during the Ganpati Festival.
  Puran Poli is one of the most popular sweet items in the Maharashtrian cuisine. It is a buttery flatbread stuffed with a mix made of jaggery (molasses or gur ), yellow gram (chana) dal, plain flour, cardamom powder and ghee. It is consumed at almost all festivals. Puran Poli is usually served with milk or a sweet-and-sour dal preparation called katachi amti. In rural areas it used to be served with a thin hot sugar syrup called gulawani.
  Modak is a sweet dumpling that is steamed (ukdiche modak) or fried. Modak is prepared during the Ganesha Festival around August, when it is often given as an offering to Lord Ganesha, as it is reportedly his favorite sweet. The sweet filling is made up of fresh-grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version called ukdiche modak is eaten hot with ghee.
  Chirote is a combination of semolina and plain flour.
  Anarsa is made from soaked powdered rice with jaggery or sugar. The traditional process for creating the anarsa batter takes three days.
  Basundi is a sweetened dense milk dessert.
  Aamras is a pulp or thick juice made from mangoes, with added sugar and milk. You can learn Aamras recipe here
  Shrikhand is a Strained yogurt flavoured with sugar, saffron, cardamom and charoli nuts. Shrikhand is served with puri on auspicious occasions such as Gudhipadwa (Marathi new year).
  Amrakhand is Shrikhand flavoured with mango, saffron, cardamom and charoli nuts.
  Ladu are a popular snack traditionally prepared for Diwali. Ladus can be based on semolina, gram flour or bundi.
  Pedha are round balls made from a mixture of khoa, sugar and saffron.
  Amba barfi is made from mango pulp.
  Gul Poli is a stuffed wheat-flatbread with gul paste.
  Amba poli or mango poli: Although called poli, it is not a flatbread but more like a pancake. It is made in summer by sun-drying thin spreads of reduced mango-pulp, possibly with sugar added, on flat plates. (Traditionally large leaves were used instead of plates.) It has no grain in it. Since it is sun-dried in harsh summer, it is durable and can be stored for several months.
  Phanas poli (Jackfruit poli) is similar to Amba poli but made with jackfruit pulp instead of mango.
  Ambavadi
  Chikki is a sugar peanut or other nut preparation.
  Narali paak is a sugar and coconut cake.
  Dudhi halwa is a traditional dessert made with dudhi and milk.
  Other sweets popular in Maharashtra and other regions of India include: Kheer, kaju katli, gulab jamun, jalebi, various kinds of barfi, and rasmalai.
caption: anarsa
exif: {"Image Make": "Nokia", "Image Model": "Lumia 730 Dual SIM", "Image XResolution": "72", "Image YResolution": "72", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "PhotoScape", "Image YCbCrPositioning": "Centered", "Image ExifOffset": "2248", "GPS Tag 0xEA1C": "[]", "Image GPSInfo": "53886", "Image Padding": "[]", "EXIF ExposureTime": "40003/1000000", "EXIF FNumber": "19/10", "EXIF ISOSpeedRatings": "400", "EXIF ExifVersion": "0220", "EXIF DateTimeOriginal": "2015:06:14 15:55:09", "EXIF DateTimeDigitized": "2015:06:14 15:55:08", "EXIF ComponentsConfiguration": "YCbCr", "EXIF ShutterSpeedValue": "4643747/1000000", "EXIF ApertureValue": "37/20", "EXIF ExposureBiasValue": "0", "EXIF MeteringMode": "Average", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash did not fire", "EXIF FocalLength": "81/25", "EXIF SubSecTimeOriginal": "018", "EXIF SubSecTimeDigitized": "634", "EXIF FlashPixVersion": "0100", "EXIF ColorSpace": "sRGB", "EXIF ExifImageWidth": "3072", "EXIF ExifImageLength": "1728", "EXIF ExposureMode": "Auto Exposure", "EXIF WhiteBalance": "Auto", "EXIF DigitalZoomRatio": "0", "EXIF FocalLengthIn35mmFilm": "28", "EXIF SceneCaptureType": "Standard", "EXIF Padding": "[]", "EXIF OffsetSchema": "0"}