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Mahupitthi (kheer in mahua flower juice)

Servings: 4
Soaking time: 6 hours.
Pitthi making time: 25-30 minutes.
Preparation time: 4-5 minutes.
Cooking time: 40-45 minutes.
Total time: 50 minutes.

One of the forgotten edible flower Mahua (Mahua tree) is sweet and perfectly edible; in fact they are more often used for culinary purpose, today I am going to upload sweet and mouth watering recipe, in which I used the Mahua flower juice. The legendary and musky cooked Mahupitthi (kheer) smell is liked by all. When you prepare the recipe distinct smell spreads all over the house.

It is found in central and western India such as Madhya Pradesh, Maharashtra, Andhra Pradesh, Orissa, Bihar and Gujarat. The flower is rich source of sugar, protein, vitamins and minerals. Flowers are used to make Jaggery; According to the book “indigenous drug of India” Mahua is highly therapeutic, due to its tannin content and coolant.

Ingredients:

Mahua flower (Madhuca long folia):200 gm
Aata (wheat flour): 1 cup
Rice: 50 gm (Basmati)
Milk: ½ liter
Jaggery: 100 gm
Green cardamom powder: 1 teaspoon
Almond: 8-10 no.
Cashew nut: 8-10 no.
Dry grapes: 8-10 no.
Ghee: 1 teaspoon

Preparation:

Soak Mahua flower (dried) in 1 litre of water for 4-5 hours or overnight. Decant all water with the help of sieve and fine cotton cloth). Mahua flower juice is ready. Discard Mahua flower. Keep aside.
Take a wide vessel; pour Aata, add Mahua flower juice in small quantity and knead them, if required, put some more till the dough becomes soft. (The dough can be made in food processor also).now makes a very small peas size ball from this dough and make pitthi shown as figure. (Make cylindrical shape and then press slightly). Make all shown in figure. Keep aside.
Grate the Jaggery and keep aside.
Chop the dry fruits, keep aside.
Clean and wash rice. Keep aside

Method:

Boil the Mahua juice, Put clean and washed rice into the juice. Stir it.
Continue to cook 25-35 minutes on low flame. Stir it every 5 minutes.
When rice is done and become soft, add Jaggery, let it melt and boil, add prepared pitthi, and cook for another 8-10 minutes on low flame add hot milk slowly. Boil it for about 5 minutes add 1 teaspoon of ghee. Put off the flame. Add green cardamom powder, stir it and cover the lid.
Mahupitthi (kheer in Mahua juice) is ready to serve. You may serve hot or cold as you wish. Decorate with dry fruits.
Keep it into refrigerator for an hour or two. Now, cold Mahupitthi (kheer in Mahua juice) is ready to serve.