• Puran Poli: It is one of the prominent sweets of the state of Maharashtra. It is cooked using of jaggery or gur, along with yellow gram or chana dal, cardamom powder, ghee and plain flour. It is prepared on all occasions and festivals. The meal having puran poli is regarded to be "heavy" or filling by Marathi folks.
  • Gulachi Poli: Cooked basically on Makar Sankranti in the typical Brahmin households, Gulachi poli is a filling meal which is somewhat like Puran Poli. It is prepared with a stuffing of shredded/soft Jaggery blended with toasted, ground til or white sesame seeds along with gram flour roasted till golden with abundant pure Ghee. This dish is prepared like a parantha having the stuffed roti fried on desi ghee till it becomes crispy from both sides. It has a delicious taste when eaten with loads of warm ghee.
  • Modak: Modak is a Marathi sweet basically steamed, ukdiche modak. It is being cooked during the famous Ganesha festival of the state around August and is offered to lord Ganesha, the God having elephant head, as it is believed to be his favorite sweet. The Modaks may also be fried with different sweet stuffing.
  • Karanji: It has dumplings deep fried and stuffed with a grated coconut having jaggery as well as flavored cardamom seeds in powdered form. It is also called as Kanavale. It is one of the major sweets prepared during Diwali celebrations.
  • Gulab Jaam: These are balls formed of dense milk or Mava or khava which are bleached wheat flour deep fried in ghee and are further dipped in the sugar syrup.
  • Shevaya chi Kheer: It is made by cooking sevaiyaan or vermicelli in milk. This preparation gets sweetened with sugar or jiggery and is flavored with cardamom seeds in powdered form and then garnished further with chopped nuts. Kheer is prepared out of Rice, Dudhi and semolina.
  • Anarsa : It is prepared out of soaked rice powdered along with sugar or jaggery. The traditional way of preparing the Anarsa batter may be tedious to the advanced homemakers as it takes almost three days. Initially the rice is soaked in water for about 3 days and the water is drained every day. Afterwards, the rice is dried slightly having little moisture. This moist rice is then grounded into a fine powder retaining the moisture therefore though it is powdery but has consistency, it can retain a shape if pressed hard by the fist. It is called as the Pithi. Afterwards, the Pithi is blended with ground sugar. If one is preparing with 100gms of dry rice prior to soaking, then there is a need of taking 100gms ground sugar. Combine the 2 together well and then with the hands, ball sized lumps may be made out of it. The moisture of rice ensures that lumps retain their shape. This mixture may be stored for a long duration at room temperature provided it is sealed in airtight container for preventing the moisture from soaked sugar later. Whenever Anarsas are being cooked, one should mash half inch banana piece and blend it with all lumps which are cricket-ball sized. The mixing of banana makes the sugar dissolve completely into the mix. The final dough has to be very soft for retaining shape. The small flat discs having 2 inches diameter are formed by flattening a ball of dough on the layer of poppy seeds on 1 side. The disks get fried with poppy being coated into hot ghee.
  • Chirota: Prepared out of mix of rawa, Semolina along with maida.
  • Jilbi: the chick pea flour is being sweetened and deep fried in spiral shapes, they are then dipped in sugar syrup.
  • Shakkarpale: it is sweetened flour which is cut in square or diamond shape and is further deep fried.
  • Basundi: It is a dessert made out of sweetened dense milk.
  • Amras: It is a thick juice or pulp of mangoes having little sugar if required and sometimes milk.
  • Shikran:  It is a sweet dish prepared out of milk, banana and sugar. It can be cooked instantly.
  • Shrikhand: the yogurt is sweetened and then flavored with saffron along with charoli nuts and cardamom.
  • Narali Bhaat: this dish is prepared from sweet rice using coconut having special flavors of cloves and cardamom. It is a special dish prepared on festivals, Narali Purnima falling on the day of Full moon according to Shravan, the Hindu month around August.
  • Laddoo: It is a popular sweet snack found in Maharashtra basically prepared on Diwali


Related Image

Fairs and Festivals in Rajasthan 1
Fairs and Festivals in Rajasthan 2
Fairs and Festivals in Rajasthan 1
Fairs and Festivals in Rajasthan 2
Fairs and Festivals in Rajasthan 1
Fairs and Festivals in Rajasthan 2

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