Search locations or food
OR
Sign up

What to eat in Maharashtra? Top 6 Maharashtrian Desserts

Last update: Thu Feb 13 2025
Top 6 Maharashtrian Desserts
VIEW MORE
01

Dessert

MAHARASHTRA, India
4.5
Aamras
Ate it? Rate it
Wanna try?
Add to list

Aamras is essentially puréed mango pulp that is typically eaten as a dessert. It is made with ripe and juicy mangos that are sliced or diced and blended into a creamy, sweet, and fragrant mixture. The finely puréed cream usually gains the sweetness from ripe mangos, but it can be additionally sweetened with jaggery or sugar.


It is sometimes merely elevated with the addition of saffron, dry ginger, or cardamom, but its simplicity allows room for alteration and the creation of numerous varieties. Classic aamras is a typical summer dessert, but canned varieties are available all year round. 

MOST ICONIC Aamras

View more
2
3
4
02

Dessert

MAHARASHTRA, India
4.4
Ate it? Rate it
Wanna try?
Add to list

Shrikhand is a popular Indian yogurt-based dessert, combined with sugar and nuts in order to develop a rich, creamy texture and sweet flavor. In North India, it is usually served for breakfast, while in South India, it is commonly served as a dessert after the main dish.


Shrikhand is also a festive dish that is made for Janmashtami (the birthday of Lord Krishna) in Maharashtra and Gujarat. There is a popular theory about the origin of shrikhand; it is said that the herdsmen used to hang curd or yogurt overnight so they could carry it more easily while traveling. 

MOST ICONIC Shrikhand

View more
3
4
03

Dumplings

MAHARASHTRA, India
4.1
Ate it? Rate it
Wanna try?
Add to list

Modak is an Indian sweet dumpling believed to have originated in the state of Maharashtra. In India, modak is prepared in a variety of ways, and it is known under various names. Depending on the region, it is also referred to as mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, or kudumu in Telugu.


The ingredients, preparation, and cooking methods also depend on regional differences. However, the most common variety is called ukadiche modak, the steamed variety made with rice flour and filled with a sweet concoction of grated coconut and jaggery. 
VARIATIONS OF Modak

MOST ICONIC Modak

View more
1
2
3
4
04

Dessert

MAHARASHTRA, India
3.9
Ate it? Rate it
Wanna try?
Add to list

Basundi is a popular Indian dessert consisting of sweetened, thickened milk with the addition of chopped nuts such as almonds, cashews, and pistachios. The dessert is usually flavored with cardamom and saffron. It is traditionally prepared during Indian festivals such as Diwali, Bhai Dooj, Raksha Bandhan, and Gudi Padwa.


Sweet, flavorful, and creamy, basundi is often consumed at Indian weddings or during the fasting period. It is especially popular in Maharashtra, Gujarat, and Karnataka, and although its origin is not known, it has been consumed as a milk dessert for centuries in India. 

MOST ICONIC Basundi

1
05

Dessert

MUMBAI, India
n/a
Ate it? Rate it
Wanna try?
Add to list

Ice halwa is an Indian dessert made with milk, starch or flour, and various flavorings and toppings. It comes in the form of thinly rolled square-shaped sheets. This dessert is traditionally associated with Mumbai. Typically, the main ingredients include milk, ghee, sugar, and cornstarch or sooji (semolina).


When cooked and thickened, the mixture is rolled into a thin layer and is then garnished, typically with slivered almonds and pistachios. Thinly rolled sheets are then allowed to set and chill before they are cut into smaller pieces. This dessert is usually flavored with cardamom, and apart from the standard white version, it often includes saffron, which gives the dessert a vibrant yellow tint. 
06

Deep-fried Dessert

MAHARASHTRA, India and  one more region
n/a
Ate it? Rate it
Wanna try?
Add to list

Chavde is a crispy, deep-fried Indian dessert that's traditionally prepared during the festival of Ganesh Chaturthi. It consists of thinly-rolled, round-shaped dough and a fragrant mixture of roasted coconut, cardamom, sesame seeds, and sugar. The dough is fried until it becomes puffy and crispy, and while still warm, it's filled with the coconut mixture.


The pastry is then folded and can sometimes be additionally sprinkled with the filling. This specialty is usually associated with the Konkani people and the states of Maharashtra and Karnataka.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

Show Map
Maharashtrian Desserts