Pune's very own creation, "Mastani".
Basically Mastani is a thick milk shake with vanilla ice cream or mango ice cream. This delicious famous ice cream has been named after a second wife of the Maratha Peshwa Bajirao.
There are many varieties of Mastani like chocolate, dry fruit, pineapple, vanilla etc.
Here is the recipe of my favorite Mastani, "Mango Mastani".

Ingredients:
3 - 4 ripe Mango/ or Mango pulp
2 - 3 tablespoon Sugar
1  1/2 cups whole milk
2 tablespoons sliced almond & pistachio
Tutti Frutti
Sliced mango cubes for garnish

Method:
Slice dry fruits keep them aside. Peel the mangoes, chop and add into a blender. Keep few cubes of chopped mangoes for topping. Add sugar and milk into the blender. Blend into the thick puree.
Now pour it in a glass. Leave some space on the top. Add two scoops of vanilla ice cream on the top. Now garnish with mango cubes, dry fruits and Tutti Fruitti.

Mango Mastani is ready.

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Just like Vada Pav, Satari Kandi Pedha also don't need any introduction. Kandi Pedha is a famous sweet from SATARA in western Maharashtra.
Kandi Pedha is a round, smooth textured sweet that comes in cardamom (original flavor) and Kesar flavors.

When I was in school on result day my dad used to bring Kandi Pedha to distribute among the people. And I remember half of the box will be gone before distribution ;)

Ingredients:
2 1/2 Liter whole milk
1 1/2 cup Sugar
1 or 2 Tablespoon Cardamom powder.

Method:
In a kadai/pan, add milk. Add sugar. Let it boil on medium heat.  Keep stirring it continuously. After half an hour milk will start becoming thick. Keep stirring in every 1 or 2 minutes.
After another 30 to 45 minutes later milk will become thicker. At this point add cardamom powder, mix well. Stir it for another 5 to 10 minutes. Turn off the heat. Transfer the mixture into a bowl. Let it cool down completely.
Apple ghee (Clarified Butter) on palm. Make small, round shaped Pedha. Keep it on a tray to dry for half an hour.

Kandi Pedha is ready now.

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Here is the My first Diwali recipe, Besanache Ladoo. Besanache Ladoo is one of my most favorite. I remember when my Mom used to make Besanache Ladoo,  I used to stay with her the whole time so I can try as soon as it's ready :)

Ingredients: 
2 1/2 Cup Besan Flour
1 Cup Powder Sugar
1/4 Cup Ghee (clarified butter)
1/2 Teaspoon Cardamom powder
Raisins for Garnishing



Method:
Heat ghee in a kadai. Add besan flour and start roasting on low heat.
Stir often so besan will roast evenly.
When the besan color will change, you will also start to smell the roasted besan.
It will take 15 to 20 minutes.
Now you will notice that the consistency of besan will be thin.
Roast it for another 4 to 5 minutes.
Turn off the heat and let the mixture cool down to room temperature.
Now add sugar and cardamom powder. Mix well together.
Make Ladoos. Add Raisins to garnish Ladoos.

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Masala Dudh is delicious, sweet milk enriched with nuts, Saffron and a touch of nutmeg. It's specially served on the full moon night in the Ashwin month (Hindu Calendar) called Kojagiri Pornima or Sharad pornima.
Masala Dudh is a main attraction of Kojagiri Pornima for kids :)



Ingredients:
2/3 Cup Milk
3 Tablespoon Sugar
1 Teaspoon Cardamom powder
Pinch of nutmeg powder (optional)
Few Saffron

For Masala:
10 - 15 Almonds, unsalted
10 - 15 Pistachio, unsalted
8 - 10  Cashew nuts, unsalted

Method:
First grind all dry fruits and make powder.
Heat milk in a sauce pan. Add Sugar. let it boil.
Now turn heat on slow. Add Masala in it. Stir it well. Add Cardamom and nutmeg powder. crush the saffron and add in to the milk. let it boil agin.
Serve hot or cold.

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Basundi is a Maharashtrian dessert which is made from milk. It's sweet thickened milk, flavored with cardamom, saffron, and dry fruits. This is usually made in festival days.
Basundi is quite similar to Rabdi.

Ingredients:
1 1/2 liter whole milk
1/3 Cup Sugar
1 tablespoon Cardamom powder
Saffron, few strands
1/4 Cup chopped Almonds and Pistachios

Method:
Take a heavy bottom pan. Add milk. Let it boil. Once milk started boiling, reduce the heat. Simmer until the milk reduces to half and thickens. Just make sure to Stir often.
Once milk, reduced to half, add Sugar, Cardamom powder and mix well. Now add chopped dry fruits, mix it and let it cook for another 6 to 8 minutes.
Basundi is ready.

Serving Suggestion:
Before serving keep the Basundi in the refrigerator for 2 to 3 hours.

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गणपती बाप्पा मोरया!!
Ganesh Chaturthi is the festival celebrated in honor of the God Ganesha. This is also known as Vinayak Chaturthi. This is an important festival of Maharashtra.
And today is the first day of "Ganesh Chaturthi", so made Bappa's favorite sweet "Talniche Modak" as Prasad.

Ingredients:
For filling/Saran
3 - 4 tablespoon ghee 
2 Cup dry coconut, grated
1 1/2 Cup Jaggery, grated
1/2 Cup Sesame Seeds (Roast it and roughly grind it)
2 teaspoon Cardamom powder

 For Outer Cover:
1 1/2 Cup wheat flour
2 - 3 Tablespoon hot oil
Salt to taste

Method:
In a bowl add wheat flour and salt (as per taste). Heat oil and add in the wheat flour. Add water as per your need and knead the dough. Cover the dough and let it rest for 30 minutes.
Meanwhile, make the Saran/ Filling for Modak.
 

Heat Ghee in a pan. Add coconut, saute it for 2 minutes. Add jaggery and mix well. Add Sesame seeds and Cardamom powder and saute it for another 2 minutes. The filling is ready.

Take a small size ball and roll it into small puri. Place filling on it. Start folding the edges. Gather all edges together and seal it nicely. Just like that follow the same steps to make all Modaks.

Now heat enough oil for frying. Once oil is hot, deep fry the Modaks on medium heat until it turns brown.

Modaks are ready!!

Tips:
You can adjust the sweetness according to your taste.
You can use fresh coconut instead of dry coconut.
You can use all purpose flour instead of wheat flour.

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Ukadiche Modak is another popular Maharashtrian sweet dish. Ukadiche Modak means "Steamed Modak". This Ukadiche Modak is made specially on Ganesh Chaturthi. Ukadiche Modak is also known as Lord Ganpati's favorite food. We offer this Modak to lord Ganesha as Naivaidya/ Prasad. In this Ukadiche Modak outer cover is made with Rice flour and the stuffing is made with coconut, Jaggery and sesame seeds.

Ingredients:
For the Saaran (stuffing):
1 1/2 cup grated coconut
1 cup grated Jaggrey
1/3 Cup Sesame Seeds
1 Teaspoon cardamom powder

For the Outer Cover:
1 cup water
1 cup rice flour
1 Tablespoon Ghee
Pinch of salt.

Method For Saaran/ Stuffing:

First roast the sesame seeds till it turns light brown and grind it coarsely. In a hot pan, add 2 tablespoon ghee. Add coconut, saute it for 2 - 3 minutes. Add jaggery, saute till jaggery melts. Add cardamom powder and mix well. Turn off the heat and keep it aside.

For the outer cover:

In a vessel, add 1 cup of water. Add 1 tablespoon ghee, pinch of salt. Let it boil. Once water starts boiling, turn off the heat and add rice flour and mix well. While mixing make sure there are no lumps in the mixture. Cover this mixture. Keep it aside for 6 - 8 minutes.

To Make Modak:
Take the mixture and knead into the dough.
Take 1 tablespoon ghee on to palm and grease it. Take a small portion of dough and make a small ball. Press the ball little bit and start giving the shape of bawl with the help of thumb. Make a small bowl/cup shape. Do not make it very thin or very thick. Add stuffing. Now slowly fold the cup sides with the help of thumb and one finger. Make small 8 - 9 plates on the edges of the cup.
Once plates are done, bring them together with circular motion. Seal it and keep it on a plate. Make all Modak and keep it aside.

Modak Steaming:
Heat 2 - 3 cups water in a big vessel. Once water starts boiling, put a small pot/bowl in the middle of the vessel. Now place the steamer, put wet cotton cloth on the steamer. Place all Modak on cotton cloth, cover the Modak with leftover cotton cloth. Put the cover and let it steam for 8 - 10 minutes. Turn off the heat, wait for 2 - 4 minutes. Remove the Modaks from steamer. Serve it hot.

Ukadiche Modak is ready!!

Tips:
You can use any kind of steamer to steam the Modak.

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