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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
19/01/2026
Modaks are synonymous to Ganesh Chaturthi, while Puran Poli to diwali and holi. Maharashtrian sweets not only carry taste but also cultural significance. This article looks at some of the most famous sweets made during important occasions, and what significance they carry. Dive deeper to know more.
Maharashtra is famous for its puranpoli, shrikhand, modaks, each made on special occasions. These sweets are not the regular sweets but they are especially made during festivals by investing time, energy, and special products. These sweet dishes are also offered as naivedya, meaning prasads and bhogs, which make them sacred and more auspicious.
According to food historians, the importance of sweets in Maharashtrian festivals is also linked to the state’s agrarian roots. Rice, jaggery, wheat, ghee, pulses, and milk and available across Maharashtra and are the staples of the state. They are the foundation of most of the sweet dishes. Over the years, these dishes became synonymous with the festivals, and dominate the festive thalis today.
The first sweet that pops up in the mind when you think of Maharashtra is modak. This sweet is the signature sweet and prasad made especially for Lord Ganesha during Ganesh Chaturthi. Modaks come in different varieties; they are steamed, fried, which differ as per regions. Ukadiche (steamed) modak are popular in Western Maharashtra, while fried modaks are famous in the central region of Maharashtra. The modaks are shaped like dumplings and filled with grated coconut and jaggery, and then steamed or fried. The modaks are prepared on all 10 days during the Ganesh Chaturthi and made in the number of 21. Food researchers highlight the importance of sweets, saying, sweets with jaggery are ideal during the monsoon when immunity dips.
Puran poli is a rich and flavourful sweet that defines Maharashtra’s culinary tradition. It is also an opportunity when Maharashtrians can show their hospitality. Puranpoli is made from chana dal, which is boiled and sweetened with jaggery or sugar and then stuffed into roti, made from wheat flour. The main ingredient that adds to the richness of puranpoli is ghee. It is fried in ghee, and each bite is dipped into ghee before savouring. Puranpoli is made during Holi, Diwali and Gudhi Padwa. The significance of puran poli goes beyond taste. In agrarian tradition, chana dal (Bengal gram) is harvested around Holi, and turning it into puran poli symbolises abundance and gratitude for the season’s yield. Puranpoli has importance in Ayurveda, as chana dal is considered sattvik and protein-rich, making the sweet dish delicious and healthy.
Anarsa and Karanji are the stars of Diwali in Maharashtra. Anarasa is a round-shaped sweet, which is made by fermented rice flour and jaggery and deep-fried in ghee. The preparation is not as easy, though; the rice needs to be soaked and fermented for days. Anarsa is not only a sweet but also forms an important part of naivedya, which is served before Goddess Laxmi on the evening of Laxmi Pujan. Karanji, on the other hand, is similar to gujiya in North India. It is a crescent-shaped pastry filled with coconut, jaggery, and nuts. Another version of karanji is made with stuffings made from sweet wheat flour and nuts. The outer layer of karanji is not hard and is made with rava or semolina, which holds the texture well. Both these dishes are served in the naivedya or bhog thali, symbolising abundance and sweetness.
While puranpoli and modaks are the stars of Holi, Diwali and Ganesh Chaturthi, Shrikhand shines alone in summers owing to its coolness. It is prepared with hung curd, and flavoured with saffron, cardamom, and nuts. This dessert is popular during Gudhi Padwa, at times during Janmashtami. Nutritionally, shrikhand is high in protein, and probiotics, which supports digestion during hot weather. Shrikhand reflects Maharashtra’s abundance of dairy wealth and proves how it can beautifully be transformed into a delicious sweet dish.
Maharashtrian festival sweets are more than just desserts, they are sweets that talk more about festivals, devotion, and gratitude to God. All the sweets are dedicated to Gods as bhog and then savoured. These sweets also reflect the state’s Agrarian dependence and highlights how each sweet is carefully made with the seasonal products that also satisfies the taste buds.