Mahua Lattha

DIRECTION:

1. Roast the Mahua flowers and grind them in an okhli.
2. Roast tamarind seeds.
3. Soak tamarind seeds overnight.
4. Remove the skin (chilka) from the tamarind seeds.
5. Grind tamarind seeds in an okhli/mixie.
6. Burn the wings of sal seeds and remove the kernel.
7. Soak sal seeds for 2–3 hours and then boil.
8. Grind sal seeds in an okhli/mixie.
9. Combine and grind all ingredients together in an okhli including jaggery.
10. Shape the grinded mixture as desired.