Jharkhand Mahua Flower Sweet Desert Tribal Floral Sweet

Method

1. 1

   About mahua flowers: The mahua tree (Madhuca longifolia) is sacred to the tribal communities of central India including Jharkhand. Its flowers fall in spring (March-April), are collected and sun-dried. Dried mahua flowers are naturally sweet with a slightly fermented, floral, caramel-like flavour. They are an important food source in forest communities and are also used to make mahua liquor (which is a different product from this recipe).

2. 2

   Clean the flowers: Sort through the dried mahua flowers and remove any small sticks or debris. Rinse once gently with cold water and drain.

3. 3

   Make rice flour: If you have raw rice, grind 1/2 cup raw rice in a blender to a fine powder to make rice flour. Or use ready-made rice flour.

4. 4

   Dissolve rice flour: Mix 1/2 cup rice flour in 1/2 cup cold water until smooth with no lumps.

5. 5

   Cook the mahua flowers: Place the cleaned mahua flowers and 1.5 cups water in a pot. Bring to a boil on medium heat. Reduce heat and simmer for 10 minutes. The water will turn a light amber colour and smell of the flowers.

6. 6

   Add rice flour: Pour the dissolved rice flour into the simmering mahua water. Stir continuously to prevent lumps.

7. 7

   Cook until thick: Stir constantly on medium-low heat for 5 to 6 minutes until the mixture thickens to a soft porridge consistency.

8. 8

   Sweeten: Taste the porridge — mahua flowers are naturally sweet. Add jaggery only if more sweetness is desired. Add 1/4 tsp cardamom powder. Stir.

9. 9

   Serve warm: Spoon into bowls. The porridge should be soft, slightly sweet, aromatic and distinctly floral.

10. 10

    Storage: This porridge does not store well and should be eaten fresh on the day of cooking.