Mahua ka Raab

STEPS:

1. Simmer the Mahua: Place the Mahua flowers in a large vessel. Add 3–4 liters of water and cook on low heat for 30–45 minutes.
2. Strain the liquid: Separate the flowers from the liquid, keeping the Mahua-infused water.
3. Reduce to raab: Return the liquid to the vessel and boil again until it thickens to a syrup or honey-like consistency. Stir occasionally to prevent sticking.
4. Serve: Enjoy warm with millet roti, or drizzle over pancakes as a natural sweetener.