8 Delicious Gudi Padwa Recipes to Make the Festival More Special!
Gudi Padwa marks the beginning of the cultural new year for Maharashtrians. Every family celebrates the day with delicious Gudi Padwa recipes. Most of these recipes are passed down for generations and are loved by all. Let’s take a look at some of these Gudi Padwa special recipes, which are easy to prepare and can be put together in a matter of hours.
Gudi Padwa Special Dishes That You Must Try!
As with any other festive, people look forward to gorging on some great food items on Gudi Padwa, too. We’ve put together some recipes that define the very crux of this festival. They are simple and would leave you wanting for more!
1. Kairi Panhe
What was once prepared only in households may now be available in hotels, restaurants, stalls, and shops. However, this refreshing drink, when prepared with fresh ingredients, is a treat for Gudi Padwa. The festival and this concoction literally go hand-in-hand!
Total Cook Time: 1 hour
Servings: 12 glasses
- Sugar – 3 cups
- Black salt – 2 tsp (or according to your taste)
- Cumin powder – 4 tsp, roasted
- Kairi (raw mangoes) – 1 kg
- Begin by boiling the raw mangoes properly. Once done, allow them to cool down a bit and peel them. Mash the mangoes together in a bowl. Take the pulp and strain it completely.
- In a large cooking bowl, add about 5 cups of water and add the strained mango pulp to it. Mix it properly. Allow it to cook on a medium flame until it begins to thicken and becomes consistent.
- Add sugar, black salt and cumin powder and mix it all together. Let it cook for some more time and then turn off the flame.
- Once it reaches room temperature, keep it in the refrigerator, in the freezer if possible. While serving, you can dilute it to a consistency of your choice.
2. Goad Sheera
This popular Gudi Padwa recipe has multiple names. It is called Kesari Bhaat in the south, Sheera in Maharashtra, and Sooji Halwa in the north. With multiple variants to it, this continues to be a favourite every Gudi Padwa!
Total Cook Time: 1 1/2 hours
Servings: 4-6 plates
- Sugar – ½ cup (or as required)
- Ghee – 1 tbsp
- Raisins – 1 tbsp
- Cashews – 1 tbsp
- Cardamom powder – ½ tsp
- Big sugar crystals (khadi saakhar) – 25 g
- Saffron strands
- Semolina – 1 cup
- Take some ghee in a pan and lightly roast the dried fruit.
- In the same pan, add the semolina and roast it properly till it is fragrant. Keep stirring to prevent it from burning.
- Add the sugar crystals or khadi saakhar and cook on medium heat until the water is completely absorbed. Taste it and add some more sugar or khadi saakhar to adjust the sweetness.
- Once done, turn off the flame, and serve the sheera in a serving bowl. Sprinkle some more khadi saakhar (optional) and dry fruits on it. Serve warm.
3. Sabudana Wada
A popular item for people who usually fast, this also is a preferred choice for breakfast or snacks on Gudi Padwa day. When paired with some great mango chutney, the taste and flavour are incomparable!
Total Cook Time: 1/2 hour
Servings: 4-5 plates
- Oil for frying
- Salt to taste
- Lemon juice – 1 tbsp
- Coriander leaves – 2 tbsp
- Green chillies – 3, chopped
- Peanuts – 1 cup, roasted
- Potatoes – 3
- Sabudana – 1.5 cups
- For the initial prep, soak the sabudana in a good amount of water overnight or for at least 3 hours.
- Boil the potatoes properly and mash them together.
- Strain the water away from the sabudana and mix it together with the boiled potatoes. Follow up with salt, coriander leaves, lemon juice, green chillies, and crushed peanuts; mix them together to form a nice dough.
- Take small portions of this dough and pat each portion to form small, flat patties. Make as many as required.
- In a pan, take some oil and shallow fry the patties. Fry each side properly until they are golden brown.
- Pair these sabudana wadas with some curd or green chutney and serve warm.
When we think about festival food, the very recipe that defines Gudi Padwa is none other than the popular dessert, Shrikhand. You can always buy a box of Shrikhand, but preparing it at home in a special way brings a unique taste to it!
Total Cook Time: 1 1/2 hours
Servings: 4 servings
- Pista – 10
- Almonds – 6-8
- Green cardamom powder – 1/4th tsp
- Nutmeg powder – 1/8th tsp
- Milk – 2 tbsp, warm
- Sugar – ½ cup
- Yoghurt – 1 kg
- Saffron strands – 5 to 7
- The preparation needs to begin a day in advance. This involves taking fresh yoghurt and tying it in a muslin cloth to drain the water out of it. Make sure you adjust the muslin cloth every few hours until all the water has been drained.
- Once done, take this yoghurt in a bowl and mix sugar with it properly. Add a few strands of saffron to the warm milk and some to the yoghurt mix, too. Follow up with cardamom and nutmeg powder and mix all this together.
- Keep this mixture in the fridge and let it chill completely. Before serving, garnish with some chopped dried fruits.
5. Puran Poli
Whether it is Holi or Gudi Padwa, Puran Poli is a traditional recipe made in every household. It is a sweet delicacy and allows you to welcome the new year with zest and sweetness!
Total Cook Time: 2 hours
Servings: 4 Puran Polis
- Ghee – ½ cup
- Salt to taste
- Maida – 1.5 cups
- Nutmeg powder – 1/8 tsp
- Green cardamom powder – ¼ tsp
- Saffron strands – 5 to 6
- Jaggery – 1.5 cups
- Chana dal – 1.5 cups
- Begin by boiling the washed chana dal and then grinding it.
- Mix the ground dal with nutmeg and cardamom powder, along with saffron strands and jaggery.
- Add the mixture to a pan and cook on a medium flame until it begins to soften. Allow it to cool down and keep it aside. This becomes your puran (filling).
- In a separate bowl, mix together ghee, salt and maida to form the dough. Knead this and wrap a damp cloth over it; allow it to sit for an hour or so.
- Once done, take a portion of the dough and pat it down. Fill it with the puran and roll into a large thick roti.
- On a large pan, cook the Puran Poli on both sides until it begins to get a brownish colour. Repeat with the remaining dough and puran.
- Pair the poli with milk or ghee when serving.
6. Masale Bhaat
A must try, this easy recipe is sure going to become your past-time favourite!
Total Cook Time: 45 minutes
Servings: 2 to 3 servings
- Oil – 3 to 4 tsp
- Mustard seeds – 1/2 tsp
- Bay leaves – 1 to 2
- Diced veggies (cauliflower, carrots, potatoes, beans, etc.) – 1 cup
- Red chilli powder – 1 tsp
- Asoefotida – 1/4th tsp
- Turmeric – 1/4th tsp
- Goda masala – 1.5 tbsp
- Rice – 1 cup
- Salt to taste
- Chopped coriander leaves for garnishing
- Soak the rice for at least 30 minutes in water.
- Heat oil in a pot and crackle mustard seeds. Add the bay leaf.
- Then, add the diced vegetables and saute for 3 to 4 minutes.
- Add the goda masala, red chilli powder, turmeric, and asafoetida. Saute it for a minute or so.
- Drain the soaked rice and add it to the pot. Saute it for a minute.
- Pour hot water and stir well. Season with salt.
- Cover the pot and simmer on a low flame until the rice is cooked well.
- When the rice is cooked, serve it with a dollop of ghee, and some chopped coriander leaves.
7. Coconut Barfi
Who doesn’t love coconut barfi? If you have a sweet tooth in the house crazy for coconut, then try this easy recipe.
Total Cook Time: 1 hour
Servings: 5 to 7
- Grated coconut – 3 cups
- Sugar – 2 cups
- Milk – 1/2 cup
- Cardamom powder – 1/2 tsp
- Cream – 2 tsp (optional)
Take the grated coconut in a large kadai, and add the sugar and milk to it.
Keep stirring and mix well. Heat it on medium flame until the sugar dissolves completely.
Then add the cream and continue to cook on medium flame. Stir it continuously to prevent it from sticking to the pan and burning.
When the mixture starts to thicken, it will start to separate from the pan.
Continue to cook until the mixture holds its shape.
Then, add cardamom powder and mix well.
Turn off the gas and transfer the dough to a greased plate.
Spread it evenly and let it set.
When it is still warm, cut it into pieces with a knife and let it cool completely
Once cooled, it can be stored in an airtight container for a week in the refrigerator.
8. Rava Laddu
Rava laddu is a popular sweet for celebrations. This is a popular and decadent Indian sweet, which children absolutely love! In Hindi, you can call it suji ke laddu.
Total Cook Time: 30 minutes
Serving: 10 servings
- Ghee – 1 ¼ cup
- Rava / semolina / suji – ½ cup
- Grated coconut – ½ cup
- Sugar – 1½ cup
- Water – ½ cup
- Cardamom powder – ¼ tsp
- Cashew – 2 tsp
- Raisins – 2 tsp
- Take a pan, heat ¼ cup ghee and add 1½ cup rava. Roast the ingredients on low flame until the rava turns aromatic.
- Add ½ cup grated coconut, roast for 2 minutes, and keep aside.
- In a large kadai, add 1½ cup sugar and ½ cup water.
- Stir and boil the sugar until it reaches the consistency of one string of sugar syrup.
- Turn off now and heat and stir in the roasted rava.
- Keep going till both rava and sugar are well combined and keep aside for 2 minutes.
- Take a pan, heat 1 tsp ghee and roast cashew and raisins.
- Mix the rava and sugar mixture with the fried cashews, raisins, and cardamom powder.
- Now mix well until the mixture turns moist, absorbing the sugar syrup.
- Start preparing the laddus immediately.
- Enjoy rava laddu with your kids, and store them in an airtight container.
Gudi Padwa recipes bring everyone together. By making these at home, you can bring a sense of homeliness and togetherness to the celebrations, thus making the festival memorable.