7 Underrated Maharashtrian Sweet Dishes You Must Try
Cardamom, sugar, yoghurt, cardamom, and saffron are used in Puran Poli; cardamom, lentils, jaggery, and milk are used in Shrikhand. While Chiroti's dough consists of maida, ghee, and powdered sugar, Karanji's dough contains all-purpose flour, semolina, and ghee. Wheat bran, salt, jaggery, and sesame seeds are combined to make Bhonge Laddu. Soaked rice, oil, and salt are used in Pathavniche Ghavne.