Assal Marathi – Part 2

The magic of the Marathi food continues….

In this part I am going to talk about the authentic Marathi food, some very peculiar preparations and my memories associated with these delicacies. I have always been fond of home cooked food; I had no tantrums and like a very good boy (that I am :P) I used to eat anything and everything that was served in the plate. I genuinely feel that whatever you eat that serves you only when you eat it whole heartedly or else its only hogging!! I love all the curries and vegetables prepared in my kitchen, out of which I am in love of some of the very peculiar Maharashtrian dishes. For example, the Aloo wadi (Colocasia based cutlet like or also known as Patra in Gujrathi) or Aloo chi Aamti (Colocasia leaves curry like dish) which are very distinct because of the tamarind and jaggery flavour. In fact use of jaggery and tamarind is only seen in certain Maharashtrian communities and not all.

The next big thing about my style of cooking is what it caters to the sweet tooth!! I just love desserts and sweets and am going to dedicate a whole new post for that, but here I am talking about the Assal Marathi sweets that are just to die for. That’s the part of any family functions and get-togethers that I crave for….:P Any Marathi meal like others is just incomplete without something sweet (at least for me!!). So here’s my pick, the top 5 Marathi desserts that just to die for (literally…)


Coconut and jaggery filled steamed dumplings from Maharashtra…… No, it’s just Modak for me. No wonder lord Ganesha loves this thing, who will not!! One of the yummiest and wowest dessert is modak. The love for modaks is synonymous to the love for our very own Ganpati bappa for all the Maharashtrians. Just imagine, freshly steamed modak with heart filled streams of tup (ghee) and its just tantalises my mind!! Modaks come in various forms; fried, steamed, made up of khava, kaju modak, etc. But the one that mkes me go wow are the Ukadiche modak (stemed version, generally prepared during Ganesh chaturthi). I have memories of this yummy dish from every Ganeshotsav at my granny’s place, where both of my grannies and my mother used to make these.

Ukadiche Modak…

Puran Poli…

I truly believe that beauty lies even in the food we eat. And one such culinary artform is the Puran-poli. The puran (boiled and smashed chickpeas with jaggery and cardamom) perfectly stuffed in such a way that if you fill in more it will break the poli and if its little less it will not bring the desired flavour; perfectly roasted on both the sides served if streams of ghee and bowl of milk…’s almost heaven!! Puranpoli is usually made during the festival of Holi as an offering or during religious get-togethers; whatever the occasion is it has to be cherished always.


I have always been fascinated by the simplicity of Marathi food; simple yet delicious. One such awesome dessert is Sheera (or Suji ka halwa but much yummier than that). Semolina which is perfectly roasted and then cooked with water, milk, sugar and raisins….It’s not a dessert but usually belongs to breakfast item. But that doesn’t change the love I have for this amazing dish. Be it the Satyanarayana pooja Prasad or the normal that my mom makes (most of the time it’s for Chaturthi), I cherish all the variants. That’s the only dessert, I daresay that I can cook.


Kharwas or the steamed milk pudding, is quite peculiar to certain Marathi communities. It’s traditionally made from the colostrum (the first milk that a cow produces after delivering her calf) and is rich in proteins and antioxidants. The colostrum (or Cheek as called in Marathi) is steamed along with jaggery and cardamom and the result is this amazing and yummy delicacy. The tinge of saffron added at the end makes it even more delicious to look. !! It has a cheesecake texture that so melts in your mouth and gives the yum taste!!!

Kharwas or the Steamed milk pudding…


One of the most all-time favourites is Srikhand. This curd based dessert has been in Marathi house hold for ages; that’s how popular and traditional this delicacy is.  It comes in different variants, the one with cardamom, the one with almonds and pista and one with Mango flavour (called as Amrakhand), fruit srikhand etc. but I personally love the plain cardamom flavour the most. My love for Srikhand is due to the fact that I have been enjoying this right from my childhood.

There’s much more to the Maharashtrian cooking; but most of it is only to experience!!!!

PS: Follow the link to read the first part of my post Assal Marathi here; Assal Marathi… (Part-1)


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