| 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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