Get 30 recipes for the Gudi Padwa festival. Gudi Padwa is one of the most important festivals celebrated in Maharashtra and marks the beginning of the new year as per the lunisolar calendar. The list below shares 30 popular gudi padwa recipes that are made during Gudi Padwa. This year Gudi Padwa is celebrated on 13 April 2021.
In Andhra Pradesh this festival is called as Ugadi and in Karnataka, known as Yugadi.
Wishing all readers a happy and prosperous Gudi Padwa festival.
Gudi Padwa Recipes
Find below Maharashtrian and some more Indian recipes that make up for a festive treat during gudi padwa.
I have listed some sweets, snacks and main course dishes that you can easily make for this auspicious festival.
Note that in some recipes I have may have added garlic and onions. Kindly skip these if making a satvik meal or if offering the food to your deities.
Sweets and Desserts
Puran poli is a sweet flatbread stuffed with a sweet lentil filling made from skinned spilt bengal gram/chana dal and jaggery.
Shrikhand is a delicious and simple dessert recipe made with thick yogurt flavored with sugar, saffron and cardamom. Get two ways of making shrikhand recipe with hung curd as well as greek yogurt.
Modak or Ukadiche Modak is a traditional Maharashtrian steamed sweet dish offered to Bhagwan Ganesha on the occasion of Ganesh Chaturthi festival.
Suji ka halwa or Sheera is a classic Indian semolina pudding made with sugar, ghee and dry fruits. The recipe I have shared is a family heirloom recipe. We have been making this suji halwa recipe for decades during family get togethers, special occasions & festivals. The sooji halwa recipe can be easily halved, doubled or tripled.
An easy method to make rava laddu for Diwali or any festival. This rava ladoo also known as suji ke laddu is made with rava (sooji or semolina), coconut, powdered sugar, dry fruits and ghee.
Basundi is a thickened, sweetened milk flavored with cardamoms, spices and nuts. This basundi recipe is a quicker version made with sweetened condensed milk and comes together under 25 minutes.
Easy and tasty coconut burfi recipe made with condensed milk and desiccated coconut.
Fried modak is a delicious and popular modak variety made during the Ganesh Chaturthi festival and offered to Bhagwan Ganesha. This recipe has the crust made of whole wheat flour with a sweet stuffing.
Mango Modak is a delicious variant of modak prepared with fresh sweet mango pulp and khoya/mawa (evaporated milk solids).
Karanji is a crisp flaky fried pastry stuffed with desiccated coconut and dry fruits. it is also one of the sweet snack that is a part of Diwali faral.
Sabudana kheer is a sweet pudding made with tapioca pearls or sabudana, milk and sugar.
Bobbatlu or Holige or obbattu are sweet flat breads made with chana dal stuffing or tuvar dal stuffing. This bobbatlu recipe is one of the best bobbatlu made with a spiced chana dal stuffing.
Snacks and Savories
Kothimbir vadi is a delicious savory crisp snack from the Maharashtrian cuisine made with gram flour (besan), coriander leaves, peanut, sesame seeds and spices. They are a popular tea time snack loaded with coriander leaves (cilantro).
Sweet shankarpali are crisp, flaky, melt in the mouth fried and baked biscuits. Shankarpali is a popular festive snack from Maharashtra.
Chakli is a deep-fried snack made from rice flour, gram flour, wheat flour or a mixture of lentil flours. Make this crispy and crunchy snack for Diwali festival.
Bhakarwadi is one of the popular snack from western India. Bhakarwadi are fried and crisp pinwheels or spirals. They are addictive and have a sweet, spicy and tangy taste.
Batata vada is a fried snack of batter-coated potato stuffed fritter dumplings. Making these take some time but absolutely worth it. I share this lip smacking delicious recipe of Maharashtrian style batata vada that you will love.
Sabudana Vada is a popular savory deep fried snack made during Hindu fasting days, featuring tapioca pearls (sago), potatoes, peanuts and herbs. They are naturally gluten-free and vegan. This fool proof sabudana vada recipe gives you a super delicious crispy vada with a soft and light interior.
Alu vadi also known as patra or pathrode is a delicious dish of colocasia or taro root leaves smeared with spiced, sweet and tangy gram flour paste and steamed to be tempered later.
Masala bhat is a spicy and aromatic one-pot traditional rice recipe with veggies from the Maharashtrian cuisine.
This is a warm and lightly spiced aloo sabji or bhaji with hints of coriander, ginger and other Indian spices. This sabji goes very well with pooris or chapatis.
Batata bhaji or aloo sabzi is an easy recipe of boiled, peeled and chopped or crumbled potatoes tempered with spices and sautéed.
Maharashtrian varan bhaat recipe – delicious lentil stew or dal made with pigeon pea lentils and served with rice.
Katachi Amti Recipe is a thin spicy dal made from the strained stock of cooked chana dal/bengal gram. It is usually served with puran poli but also can be served with steamed rice.
This Colocasia leaves gravy is Maharashtrian recipe of a delicious sabzi made with colocasia leaves (arbi ke patte). Can also be made with spinach.
Usal is a Maharashtrian curried dish made with legumes/sprouted legumes or mixed sprouted legumes and is had with pav (bread), chapati or rice.
The classic Chaas (Chaach/Mattha) also known as the Indian version of buttermilk is a refreshingly cooling summer drink made with creamy yogurt and seasonings. It is an excellent body cooler, digestive and appetizer. Find two easy chaas recipes – Masala Chaas and Pudina Chaas.
Solkadhi (also known as solkadi, sol kadhi, kokum kadhi or kokum curry) is a cooling drink best had during hot summers. This mauve-hued, tart digestive beverage from the Goan cuisine is easy to make.
Piyush recipe is a thick, creamy sweet beverage made with shrikhand, yogurt and milk. Summer cooling drink.
Aam ka panna is a cooling Indian summer drink made with unripe green tart mangoes. It is slightly sour and sweet to taste and is flavored with cardamom, cumin and black salt. This recipe post shows the method of making both aam panna syrup concentrate and the drink using the method of boiling as well as roasting mangoes.
This gudi padwa recipes post from the archives (Mar 2017) has been republished and updated on 12 April 2021.