Thread by @AparBharat

#Thread

First snacks then veg main course & now time for 25 Maharashtrian sweets. Some of these are mostly made at home, hard to find in shops. So let's do Shree Ganesh,

1) Ukadiche Modak

Rice dumplings, stuffed with grated coconut & jaggery, khoya (optional), served with ghee

2) Puran Poli

Everyone was literally hammering me asking whr is Poli, so I had kept this one for sweets 😁

Diff ways to make it, served with generous amount of ghee, milk & coconut milk. Stuffed with puran made from mashed dal & jaggery.

3) Besanacha ladoo

One of my fav, almost every Maharashtrian loves besan ladoo, often made during Diwali and other festive seasons. Made from pure ghee & mixed with raisins.

4) Karanjya/Kanole

Called Gujiya in North, but we Maharashtrians have diff ways of making it, with variety of outer coatings & stuffings. I like the one with khoya.

5) Rawa ladoo

Again commonly made across India, needs no introduction. Often besan ladoo and rawa ladoo are made together in one sitting. Common on pooja & festivals.

6) Goada Sheera

Another common sweet in India, but Maharashtrian one has a unique taste, often made as Prasad especially for Satyanarayan Pooja. It gives divine taste.

7) Dinkache ladoo

Dink is called Gond in North. Very healthy ladoo, especially made during winters.

8) Gul Papdi

Made from wheat and jaggery, again very healthy compared to modern day sweets.

9) Gulacha sheera

This is the Maharashtrian version of Kada Prasad served in Gurudwaras. Only difference that we add jaggery instead of sugar.

10) Naralachi Vadi

Made from grated coconut, milk and sugar. Very commonly made in the coastal region.

11) Narali Bhat

Its a sweet rice mixed with grated coconut, milk, ghee and dry fruits. Its commonly made on Narali Pornima which is celebrated as Rakshabandhan.

12) Kharwas

Again a common sweet in India, but its loved by every Maharashtrian. Made from cow or buffalo colostrum. Often mixed with kesar and ilaichi.

13) Anarse

Anarsa is made of rice flour, jaggery, sesame seeds. Also made in Northern states. Another member of Diwali faral.

14) Til gulache ladoo

Til gul ghya goad goad bola. Made on Sankrant, every family has its own unique taste.

15) Chikki

If you have been to Lonavla then you can imagine the craze for Chikkis. Made with different dry fruits but the most loved one is the groundnut chikki. Its indian version of protein bar 😀

16) Shankarpalya

Also made in North called Shakkar Pare, but trust me the Maharashtrian ones taste lil different, often fried till it gets nice brown colour with crispy texture.

17) Gharge

Its a sweet puri made from pumpkin, mixed with wheat flour and jaggery. Served with loads of ghee.

18) Chiroti

Also made in other states, made from maida or wheat flour stuffed with khoya, soaked in sugar syrup.

19) Patolya

Similar to Ukadiche modak but the coating is thin and its wrapped in banana leaf while steaming. Served with ghee.

20) Shevayachi kheer

Its sevaiyya kheer, we also make rice kheer but sevaiyya one is more popular. Often made at my place, I love this kheer.

21) Ratalyachi Kheer

Its a kheer made from sweet potato. Very healthy as sweet potatoes gives instant energy.

22) Kandi Pedha

If you visit any temple in Maharashtra, you will often find ppl selling Kandi pedha, made from condensed milk. Its often very soft and also very yummy.

23) Gul Poli

Often made in winters especially on Sankrant, similar to puran poli but here they use til and jaggery instead of mashed dal they use besan, ilaichi.

24) Amrakhand

Its mango Shrikhand, made from pure alphonso pulp. Its heaven during summer, during my school days, Amrakhand chapati is to be my most loved meal in the summer vacation. Though its now available throughout the year.

25) Amba Barfi

One of the specialities of Pune. Chitale's amba barfi is a must have. Amba means mango in marathi. Barfi made from mango pulp.

So this concludes my thread, hope you liked it 😀. Let me know your views in comments 👇🏼