With Gudi Padwa celebrations just around the corner, home chef Vaishali Polke is a busy lady. She has been whipping up several yummy delicacies for the viewers of her YouTube channel. Vaishali who runs Being Marathi shared these traditional recipes for Gudi Padwa with us. Gudi Padwa celebrates the onset of spring and marks the beginning of the New Year. (ALSO READ How Gudi Padwa is celebrated in Maharashtra) And what better way to begin the new year with a whole lot of sweet things, right? So, we bring you recipes for puranpoli, katachi aamti, basundi, amrakhanda and lapshi that are traditionally served on Gudi Padwa (though they can very much be enjoyed on any other day of the year too!) Also Read - Cyclone Nisarga: Three Dead, Trees Uprooted But Mumbai Spared Major Damage | Key Developments

Puranpoli recipe: How to make Puranpoli

Puranpoli Also Read - Markets Open, Flight Operations Resume at Mumbai Airport as Cyclone Nisarga Weakens | 10 Points

Ingredients: Also Read - Cyclone Nisarga: No Flight Operation at Mumbai Airport Till 7 PM; Mobile Network Services Disrupted in Raigad

  • 1 bowl Bengal gram/chana dal
  • 1 bowl jaggery (crushed)
  • 1 bowl whole wheat flour
  • 1/2 cup refined flour/maida
  • 1/2 inch dry ginger
  • 2 tsp fennel seeds
  • 5 to 6 green cardamom
  • 10 to 12 peppercorns
  • 2 pieces of cinnamon
  • A pinch of Salt
  • 2 tsp cooking oil
  • Ghee as required


  • Boil three cups of water and cool chana dal in it
  • Separately, grind all the garam masala ingredients into a fine powder
  • While the dal is cooking, knead the dough for the puranpoli
  • Mix the maida and the whole wheat flour, add a pinch of salt and some water and knead into a dough
  • Remember not to overcook the dal, strain and keep aside the dal and the water
  • The strained water is called Kat or Yelwani in Marathi and Katachi aamti is being prepared by using this water
  • Saute the crushed jaggery and garam masla powder on low flame and roast till jaggery melts
  • Add a pinch of salt and two teaspoon ghee
  • Once jaggery completely melts off the flame, make a fine paste of this batter
  • Traditionally puran is made on a grinding stone but you can use a puranyantra (a manually operated machine that can be purchased at any steel utensils shop or an electric grinder
  • Take a small ball of dough and stuff the puran inside and seal it properly (like you would with an aloo paratha). Remember that the puran should be more then dough
  • Now dust your platform or rolling board with wheat flour and start rolling puranpoli
  • Heat some ghee on a frying pan and then place rolled puranpoli in the centre
  • Roast both sides over medium heat. Pour ghee on the sides of puranpoli
  • Serve puranpoli with ghee, milk or katachi aamti

2. Katachi Aamti recipe: How to make Katachi Aamti

Katachi Aamti


  • 1 glass kat (recipe above)
  • 1 onion
  • 7-8 cloves of garlic
  • 5-6 slices of dry coconut
  • 2 tsp ghati masala/red chilli powder
  • Salt to taste
  • Oil as required


  • Roast sliced onions and dry coconut on a heated frying pan
  • Add oil and roast onion till it burns a little
  • Grind roasted onion, dry coconut and red chilli powder well and make into a paste
  • Heat oil in a pan, add crushed garlic and let it turn brown
  • Add the masala and kat and mix them well
  • Add salt to taste
  • Let the aamti cook for five minutes and serve with steamed rice or puranpoli

3. Basundi recipe: How to make Basundi



  • 2 litres cow’s milk
  • 2 cups sugar
  • 2 tsp green cardamom powder
  • 1 tsp nutmeg powder
  • A few saffron sticks
  • A small bowl of dry fruits


  • Boil milk for up to 45 minutes to an hour on a low flame until it becomes thick; keep stirring occasionally
  • Add green cardamom powder, nutmeg powder, dry fruits, half the amount of saffron sticks and sugar and stir well
  • Boil for more 10 minutes and turn off the flame
  • Let it cool, garnish with remainder saffron and serve

4. Amrakhand recipe: How to make Amrakhand



  • 250 gm chakka (available at major dairies or follow recipes below)
  • 1 cup mango pulp
  • 1 cup sugar powder
  • 1 tsp green cardamom powder
  • A few almonds for garnishing
  • A few saffron sticks


For Chakka

  • Pour the yoghurt in the middle of muslin cloth.
  • Gather the edges of the muslin cloth and tie into a knot, hanging the tied edges from the kitchen sink and let the liquid from the yoghurt drain in the sink
  • Hang for eight hours to drain the water. Squeeze with spoon occasionally to drain out the water
  • After draining all the water, you will get a cup of chakka

For Amrakhand

  • Beat the chakka well in mixing bowl till it gets smooth
  • Mix in mango pulp and beat them together till the mixture has a smooth consistency
  • Add in sugar powder, green cardamom powder, saffron sticks and garnish with chopped almonds.
  • Amrkhanda is ready to be served

5. Lapshi recipe: How to make Lapshi



  • 1 bowl lapshi/broken wheat
  • 1 ½ bowl jaggery
  • 3-4 green cardamoms
  • 3-4 small pieces of cinnamon
  • 1 small piece of dry ginger
  • 1 tsp fennel seeds
  • 7-8 slices of dry coconut
  • A pinch of salt
  • 2 cups of hot milk
  • A small bowl of ghee


  • Wash and rinse lapshi in running water.
  • Boil water; add jaggery and stir till it melts completely. Keep aside
  • Grind green cardamom, fennel seeds and dry ginger into a fine powder
  • Heat ghee in a cooker and cinnamon pieces and coconut slices and fry till they turn brown
  • Add the washed lapshi and sauté on low flame for five minutes
  • Add the jaggery water and mix it well
  • Now, add a pinch of salt and the cardamom, fennel seeds and dry ginger powder
  • Stir for two minutes
  • Add hot milk and ghee and pressure cook it for four whistles.
  • Serve lapshi with ghee or milk.

 > More on Food and Drinks

Have something to add to this story? Post your comments in the discussion board below; we will be thrilled to hear from you!