Used as a sweetener in preparation of numerous traditional dishes like halwa, kheer, meethi puri and barfi.
Mahua (Madhuca longifolia), also known as Buttercup Tree indigenous variety of tall trees with high medicinal value. Sharp scented Mahua flowers are collected and dried under sun for the purpose of preservation and use through-out the year.
Widely used in ayurvedic treatment of heart disease, Leucorrhea, Menorrhagia, Polyuria, Bronchitis and Tonsillitis.
Recipe of Mahua Kheer:
Wash the flowers vigorously at least two times to clean them properly. Soak them for 3-4 hours. The flowers will swell in volume. Wash these again for at least two times to remove the filaments.
Boil them in milk on slow flame till the kheer thickens up to the desired consistency. Add jaggery powder or raw sugar to taste and garnish them with dry fruits such as almonds, pista and raisins.
NOTE: Since Mahua flowers are naturally very sweet in taste, check while adding extra sweetener to the kheer.