Mahua pua (Madhuca longfolia dessert)

Servings: 8-10
Preparation time: 15 minutes.
Resting batter time: 1 hour.
Frying time: 10 minutes.
Total time: 25 minutes.

The season marked the end of spring and the beginning of summer, the Jharkhand forest people excited for sarhul festival. The festival is also marked the beginning of New Year…

Boys dance with Dhole and villagers would gather together and drink local beverage made of dried mahua (flower). This flower has deep cultural and festive significance in many tribal and rural communities of India, where mahua flowers are cherished as both food and medicine.

I cooked this recipe when dried mahua gifted by someone to me, making it even more special and close to heart. Mahua Pua is a unique and flavourful Indian sweet made using the blossoms of the Mahua tree, known for their natural sweetness and rich aroma, and the experience turned into a memorable culinary moment.”Mahua Pua” is truly a taste of nature’s treasure.

Unlike regular puas made with refined flour and sugar, this version carries a rustic charm with the earthy flavour of mahua. Soft on the inside and slightly crisp on the outside, these puas are enjoyed as festive treats and carry with them a touch of heritage.

Mahua Pua is not only a dessert for me but also a reminder of age-old crop that celebrate the bounty of nature.

Here I prepared the recipe mahua pua, which can be served as dessert with condensed milk, sliced almond and pistachio…

Ingredients:

Mawa (khoya): 200 gm
Maida (refined flour):100 gm
Sooji (semolina): 2 tablespoon
Mahua (Madhuca longfolia): 50 gm.
Milk: 1 cup (200 ml)
Fennel seed: 1 teaspoon
Jaggery: 50 gm.
Green cardamom: 4-5 no.
Dry coconut: 20 gm.
Ghee: for deep frying

Preparation:

Chop dry coconut into small pieces, keep aside.
Make cardamom powder, keep aide.
Wash mahua; grind it along with milk and Jaggery to make fine flowing paste, keep aside.
Put Maida, Sooji, together in a big mixing bowl and make smooth batter by adding prepared mahua paste (free flowing batter not very thick not very thin), add cardamom powder and dry coconut pieces.
Batter will to be used after an hour or two.

Method:

Take a flat bottom fry pan. Pour sufficient ghee in it.
Heat the Ghee on medium flame, after four to six minutes when it is hot pour a drop of batter. The batter should come up after few seconds, if does not means temperature is low, allow further heating and check proper temperature by putting a drop of batter.
Pour a ladle full of batter to form about 3”diameter “pua”.
Cook on slows to medium heat for couple of minutes or turn it over, when it starts to change colour.
Cook till golden brown (both sides).
Remove from pan by pressing with two spoons to squeeze out extra ghee.
Garnish with condense milk or honey along with thin sliced almond or pistachio.
Special mahua pua is ready to serve.