Mahua laddoo
AI-drafted · awaiting admin review
Sweet balls of dried mahua flowers roasted and pounded with sesame or roasted grains, a traditional forest food of Jharkhand’s tribal communities.
Region: JharkhandOccasion: Summer, after the mahua flowers are collected; stored for the lean monthsTime: 45 minServes: 12 laddoosVegan
Ingredients
- 1 cup dried mahua flowers, cleaned
- ½ cup sesame seeds (til)
- ¼ cup roasted groundnuts
- ¼ cup roasted rice flakes or puffed rice (optional)
- 1–2 tbsp grated jaggery (optional; mahua is already sweet)
Method
- Pick over the dried mahua flowers, remove any stalks or grit and wash quickly. Dry well.
- Roast the mahua in a heavy pan on low heat for 5–8 minutes until soft and fragrant.
- Roast the sesame seeds separately until they begin to pop.
- Pound the warm mahua with the sesame, groundnuts and rice flakes in a mortar (or pulse in a mixer) until sticky. Add jaggery if needed.
- Shape into small balls while warm. Store in a dry jar.
History
Mahua trees flower in spring and summer across the forests of central and eastern India, and tribal families have long collected the fallen flowers for food and income.
Significance
Mahua flowers are a key forest product for Jharkhand’s tribal families, eaten in the lean months and sold in the weekly haats.