This recipe for Mahua Barfi comes from Chef Harshita Kakwani, ambassador for Wild Harvest, an initiative dedicated to supporting forest-based livelihoods through the ethical and scientific collection of mahua flowers. Operating from the forested Jonha region, about 50 kilometres from Ranchi in Jharkhand, Wild Harvest works closely with local forest-dwelling communities to revive and revalue the cultural and economic significance of the mahua tree. Their efforts bring grassroots knowledge to a wider audience, drawing attention to a tree that has long nourished and sustained these communities.
This barfi highlights the naturally sweet, floral notes of dried mahua flowers, making for a wholesome yet indulgent sweet for those looking to avoid refined sugars without compromising on flavour.
| Dried mahua flowers | 200 grams |
|---|---|
| Wheat flour | 10 grams |
| Ghee | 4 tablespoons |
| Almonds, chopped | 25 grams |
| Cashews, chopped | 25 grams |
| Chironji | 10 grams |
| Desiccated or fresh coconut | 25 grams |
| Cardamom powder | 2 grams |
| Toasted white sesame seeds, for garnish | 2 grams |
What You Will Need
Blender or mixer grinder; heavy-bottomed pan; greased tray or thali (to set the barfi)
Instructions
Start by rinsing the dried mahua flowers thoroughly under running water. Then soak them in warm water for 30 minutes until softened. Drain completely and grind into a smooth, fine paste using a blender or a mixer grinder.
In a heavy-bottomed pan, dry-roast the wheat flour over medium heat until it turns golden brown and emits a nutty aroma. Remove and set aside.
In the same pan, add ghee and allow it to melt. Stir in the mahua paste and sauté over medium heat for 5–6 minutes, until most of the moisture evaporates and the mixture begins to slightly thicken.
Mix in the chopped almonds, cashews, chironji, and desiccated/ fresh coconut. Stir well and cook for another 3–4 minutes until the mixture becomes fragrant and the nuts are lightly toasted.
Add the roasted wheat flour back into the pan and mix thoroughly. Sprinkle in the cardamom powder and cook for 2–3 more minutes, ensuring everything is well incorporated.
Transfer the mixture onto a greased tray or thali, spreading it evenly to about ¾-inch thickness. Garnish with toasted sesame seeds, pressing them lightly into the surface.
Let the mixture cool completely at room temperature. Once set, cut into squares or diamonds. Store in an airtight container at room temperature for up to a week.
Tips
This barfi is best enjoyed slightly warm or with a cup of chai.
Chef Harshita Kakwani is the ambassador of Wild Harvest with a deep-rooted passion for India’s indigenous ingredients. Drawing from a decade spent in the forests of central India, she shares the stories, seasonal uses, and cultural wisdom behind these ingredients—nurtured through close relationships with tribal communities and their enduring food traditions. Learn more about Wild Harvest and their work here.
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