Name: Anardhana Churan
Ingredients: 2 tb Anardhana; (pomegranate) seeds; ; dry; 2 tb Amchoor; (dry mango) powder; 1 ts Cumin seeds; 12 Peppercorns; (12 to 15); 2 tb Green saunf; (fennel) seeds; 1 ts Sugar ground coarsely; 1/2 ts Honey; 2 Pinches black salt; (2 to 3); Salt to taste; 1 ts Lemon juice

CATEGORY	CUISINE	TAG	YIELD
Grains		Bawarch1	1	servings

INGREDIENTS

2	tb	Anardhana; (pomegranate) seeds
		; dry
2	tb	Amchoor; (dry mango) powder
1	ts	Cumin seeds
12		Peppercorns; (12 to 15)
2	tb	Green saunf; (fennel) seeds
1	ts	Sugar ground coarsely
1/2	ts	Honey
2		Pinches black salt; (2 to 3)
		Salt to taste
1	ts	Lemon juice

INSTRUCTIONS

Lightly roast separately, anardhana, cumin,peppercorns and saunf.
Cool. Dry grind each but keep saunf coarse.
Mix all ingredients in a large plate.
Check taste and make tiny balls of the dough.
Dry for 2-3 days till firm.
Serve as a digestive after meals.
Making time: 20 minutes (excluding drying time)
Makes: 1 cup balls approx.
Shelflife: 2 months or more
Variation: Add a little dried ginger powder (soonth) if you like the
pungency of ginger.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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