Mahrashtrian Mithai Recipes
Mithais hold a special place in any cuisine. A little bit of mithai served with the meal makes it seem special. Likewise, occasions like Ganesh Chaturthi and Sankranti are also incomplete without mithai like Modak, Til Laddu , Shrikhand.
Ganesh Chaturthi is celebrated all over India with great enthusiasm. It's time to make umpteen varieties of modak, Ganesha’s favourite. Here is a Steamed Modak recipe, of rice flour shells filled with a succulent mixture of jaggery and coconut. You can also make fried modaks or shrikhand modak.
Karanji is a traditional Maharashtrian sweet, it is popularly prepared during Diwali. Plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts are deep-fried and enjoyed during the festive occasion. Several regional cuisines in India feature dishes similar to Karanji and are known as Gujiya, Ghughra, Purukiya, Kajjikaya, and are made using different stuffings. Puran Poli is one delicacy that tops the list of foods made during all festive occasions in Maharashtrian households.
This Til Laddu also requires very little ghee, just to boost the aroma, because the crushed peanuts and jaggery provide enough stickiness to hold the laddu together. This traditional Maharashtrian sweet is served during festivals like Sankrant. People exchange Til Laddu and say, "Tilghud ghya godd godd bola" that means to forget the past ill-feelings and speak sweetly.
Rava Sheera is another delicacy generally eaten as breakfast or made for prasadam during Satyanarayan puja. This traditional preparation requires no advance preparation and can be whipped up even at short notice.
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