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Ippa puvvu laddu (mahua flower laddu)

AI-drafted · awaiting admin review

Sweet, nourishing balls of dried mahua flowers, groundnuts and jaggery, made by the Gond and other tribal communities of the Telangana forests.

Region: Adilabad and other forest districts of TelanganaOccasion: Everyday food in the mahua season; tribal festivalsTime: 40 minServes: About 12 laddusVegan

Ingredients

  • 1 cup dried ippa (mahua) flowers, cleaned
  • ½ cup groundnuts, roasted and skinned
  • 2 tbsp sesame seeds, roasted
  • ½ cup grated jaggery (mahua flowers are already sweet)
  • 1 tsp oil or ghee for greasing hands

Method

  1. Pick over the dried flowers, removing stalks and grit, and wash quickly. Dry well.
  2. Roast the flowers in a heavy pan on low heat until they darken slightly and smell sweet.
  3. Pound or grind the flowers with the groundnuts and sesame to a coarse mixture.
  4. Add the jaggery and pound again until the mixture holds together.
  5. With greased hands, shape into small balls. Store in a dry container.

History

Mahua (ippa) trees grow across the forests of central India, and their sweet flowers, gathered in spring, have long been food for tribal families.

Significance

Mahua flowers are an important minor forest produce and a source of income for tribal households. Tribal women's groups in Telangana make and sell ippa puvvu laddus as a nutritious snack.

Sources