Gudi Padwa marks the start of the New Year in Maharashtra and is a festival steeped in tradition, rich flavors, and vibrant dishes. If you’re looking to make your Gudi Padwa celebrations extra special with some traditional culinary delights, here are five must-have dishes and tips on how to prepare them to perfection.
Puran Poli
Puran Poli is a sweet flatbread stuffed with a mixture of jaggery and chana dal (split chickpeas), flavored with cardamom and nutmeg. It’s one of the most iconic dishes of Gudi Padwa and symbolizes prosperity for the year ahead.
Ingredients: Whole wheat flour, chana dal, jaggery, cardamom, nutmeg, ghee. 
Method
- Cook the chana dal until soft, then blend it with jaggery and cardamom to create the puran (stuffing).
- Prepare a dough with wheat flour, water, and a pinch of salt. Let it rest for 30 minutes.
- Roll out small portions of dough and stuff with the puran mixture. Seal and roll into a flatbread.
- Cook the puran poli on a tawa, applying ghee on both sides until golden brown.
Shreekhand
A creamy, sweet yogurt dessert flavored with saffron, cardamom, and sugar. Garnished with nuts like almonds and pistachios, Shreekhand is a refreshing and indulgent treat.
Ingredients: Hung curd (yogurt), sugar, cardamom powder, saffron, almonds, pistachios.
Method
- Hang the curd in a muslin cloth for 4-6 hours to remove excess water, leaving behind a thick, creamy texture.
- Whisk the hung curd with sugar and cardamom powder until smooth.
- Soak saffron strands in a little warm milk and mix into the curd.
- Garnish with chopped nuts and refrigerate for at least an hour before serving.
Karanji
Karanji is a deep-fried pastry stuffed with a mixture of coconut, jaggery, and dry fruits. This sweet, crunchy treat is often compared to Gujiya and is a must-try during Gudi Padwa.
Ingredients: Flour, ghee, jaggery, coconut, dry fruits (cashews, raisins), cardamom.
Method
- Prepare a dough by mixing flour, ghee, and a pinch of salt. Knead it until smooth and let it rest for 30 minutes.
- For the filling, heat ghee in a pan and sauté the coconut, jaggery, dry fruits, and cardamom until the jaggery melts and the mixture thickens.
- Roll out small portions of dough and stuff with the filling. Seal the edges tightly to form a half-moon shape.
- Deep fry in hot oil until golden brown and crispy
Ambadi Bhaji (Sorrel Leaves Curry)
A tangy, spicy curry made from sorrel leaves (Ambadi) with a combination of spices, jaggery, and peanuts. This dish is a perfect balance of sour, sweet, and spicy flavors, often served with rice
Ingredients: Sorrel leaves (Ambadi), onions, garlic, jaggery, turmeric, mustard seeds, peanuts, green chilies, tamarind.
Method
- Wash the sorrel leaves thoroughly and chop them.
- Heat oil in a pan, add mustard seeds, and sauté onions, garlic, and green chilies.
- Add the chopped leaves, turmeric, and cook for a few minutes.
- Add jaggery and tamarind for a tangy-sweet flavor, along with ground peanuts for richness.
- Simmer the curry until the flavors meld together.
Ukadiche Modak
Ukadiche Modak is a steamed dumpling made with rice flour and filled with a sweet mixture of jaggery, coconut, and cardamom. This dish is believed to be Lord Ganesha’s favorite and is often prepared for Gudi Padwa to invoke good fortune.
Ingredients: Rice flour, jaggery, coconut, cardamom, ghee.
Method
- For the filling, mix jaggery, coconut, and cardamom in a pan and cook until the mixture thickens and turns slightly golden.
- Prepare the dough by heating water, adding rice flour, and kneading it until smooth.
- Roll out small portions of dough and form into cups. Stuff with the coconut-jaggery mixture.
- Shape the dough into a modak shape (a small pointed dumpling).
- Steam the modaks in a steamer for 10-15 minutes.
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