Mahua flowers (from the Madhuca longifolia tree) boiled into a sweet drink or used in fermentation — the sacred seasonal food of the forest-dwelling tribal communities of Chhattisgarh.
Ingredients
1 cup dried mahua flowers (Madhuca longifolia — the sacred tree of the Gond, Baiga and other Chhattisgarhi tribal communities; available at tribal markets and some specialty stores during flowering season, typically February to April)
3 cups water
2 tbsp jaggery — adjust to taste
1/4 tsp cardamom powder
Method
Wash dried mahua flowers thoroughly — they are harvested from the forest floor and may carry debris. Drain.
Bring 3 cups water to a boil. Add washed mahua flowers.
Reduce to medium. Simmer for 10 to 12 minutes until the water is deeply amber-coloured and fragrant.
The mahua flowers release their natural sugars and sweet floral aroma into the water.
Strain through a fine sieve, pressing the flowers to extract all liquid.
Add grated jaggery to the hot strained liquid. Stir until dissolved.
Add cardamom powder. Stir.
Serve warm as a sweet aromatic drink. Can also be served cooled over ice.