Surguja Mahua Ladoo

Name: Surguja Mahua Ladoo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Chhattisgarhi
Ingredients: 150 g dried mahua flowers; 100 g Jaggery; 50 g roasted rice flour; 2 tbsp Ghee; 2 tbsp crushed peanuts; 1 tbsp Sesame seeds; 0.25 tsp cardamom powder; 2 tbsp dried coconut (copra)

A rustic sweet made from dried mahua flowers, roasted and bound with jaggery, part of the forest-food tradition of Surguja's tribal communities.

🇮🇳India· Chhattisgarh

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 8
Difficulty: Medium
Calories: 160 kcal

Ingredients

0 of 8 gathered

Servings

150 g dried mahua flowers — cleaned
100 g Jaggery — grated
50 g roasted rice flour
2 tbsp Ghee
2 tbsp crushed peanuts — optional
1 tbsp Sesame seeds — roasted, mixed in for texture
¼ tsp cardamom powder
2 tbsp dried coconut (copra) — grated, for binding and flavour

Equipment

•Heavy pan

Nutrition

Per serving, approximate

Calories: 160 kcal
fat: 6 g
carbs: 26 g
fibre: 1 g
protein: 2 g
calories: 160 kcal

Instructions

1
Roast the mahua flowers in a heavy pan on low heat without oil until fragrant and slightly crisp. Cool, then grind them coarsely.
2
In the same pan, melt the jaggery (unrefined cane sugar) with a splash of water into a thick syrup.
3
Add the ground mahua, roasted rice flour and ghee (clarified butter) to the jaggery syrup. Mix everything well.
4
Stir in the crushed peanuts if you are using them.
5
Rub a little fat on your hands while the mixture is warm. Shape into small round ladoos (sweet balls).
6
Let the ladoos cool and firm up completely before serving or storing.

Chef's tips

Shape the mixture while it is still warm, as it hardens quickly once cool. Make sure the mahua flowers are well-dried and cleaned of stems before roasting.