Food · 4 min read
Every Maharashtrian festival has its own table of snacks and sweets, built up over generations. If you're new to it — or just want to round out your own festival spread — here are five that turn up again and again, and why each one earns its place.
The most common festival snack in any Maharashtrian home, roasted flattened-rice chivda tossed with peanuts, curry leaf and a light spice mix. It keeps well for weeks, which is exactly why it's the first thing made before Diwali.
Roasted gram-flour ladoo made in pure ghee — the everyday favourite that shows up at nearly every celebration, from Diwali to a simple Sankranti gathering.
A more nutritious pick for families watching sugar and refined flour — iron-rich nachani sweetened lightly with jaggery, popular through winter and postpartum diets as much as festivals.
A staple for Ekadashi and Navratri fasting, sabudana papad is made from fasting-approved ingredients and fried or roasted fresh — light, crisp, and appropriate even on strict upvas days.
Semolina roasted golden in ghee and bound with sugar syrup — a classic that's simple to make in bulk, which is why it's a common choice for corporate and wedding hampers alongside besan ladoo.
All five — and the rest of our chivda, ladoo, and papad range — are available for retail and wholesale order, made fresh to order for your festival.
Browse our festival food range