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Alcoholic drinks from Central and Eastern India
Mahua is a country liquor distilled from the sun-dried, sugar-rich flowers of the mahua tree. The flowers are soaked in water with a rice-and-herb starter cake called bakhar or ranu, ferment 3–7 days, and the wash is distilled in a pot still sealed with mud. Santhal mahuli comes off the still at 30–40 % alcohol.
| Dried mahua flowers10 kg | Washed before use[behera2016] |
| Bakhar (ranu) starter tablets300 g | [behera2016] |
| Water32 L | [behera2016] |
| Starter | bakhar or ranu, sun-dried tablets of raw rice powder, medicinal roots and barks, and powdered old tablets |
Total time across the recorded steps: 10 days – 16 days
What changes: Fallen mahua flowers dry in the sun and their sugar concentrates
Output: dried mahua flowers, stored in gunny bags.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mahua is a country liquor distilled from the sun-dried, sugar-rich flowers of the mahua tree. The flowers are soaked in water with a rice-and-herb starter cake called bakhar or ranu, ferment 3–7 days, and the wash is distilled in a pot still sealed with mud. Santhal mahuli comes off the still at 30–40 % alcohol. Made in 4 steps over 10 days – 16 days. The longest step, collect and sun-dry fallen flowers, takes 5–7 days (Behera S 2016) and runs at 40–43 °C (Behera S 2016). Saccharomyces cerevisiae and Schizosaccharomyces pombe does most of the fermenting.
| Main step | 5–7 daysReported[behera2016] | Collect and sun-dry fallen flowers |
|---|---|---|
| Temperature | 40–43 °CReported[behera2016] | Collect and sun-dry fallen flowers |
Mahua is distilled from dried tree flowers, not grain or fruit. The flowers are so rich in sugar that they need no malting or mould starter to make sugar; the bakhar adds yeast.
In storage about 30 % of collected flowers spoil from insects or microbes, so dry, sound flowers matter.
Every number is labelled with how it is known. How this atlas is made
A 1942 survey says the chief bases of country spirit in the United Provinces were mahua flowers and molasses, alone or mixed, and that the eastern districts preferred mahua. In the Panch Mahals and Kaira districts the Bhils and other tribes were the chief consumers and distilled illicitly. Indian tribes have made mahua liquor for centuries.
