Name: Laal Saunf
Ingredients: 1 c Green unroasted saunf; (fennel seeds); 1 ts Jintan balls; (silver and/or red); 2 1/2 tb Sugar ground; 20 g Katha; (catechu)

CATEGORY	CUISINE	TAG	YIELD
Grains		Bawarch3	1	servings

INGREDIENTS

1	c	Green unroasted saunf; (fennel seeds)
1	ts	Jintan balls; (silver and/or red)
2 1/2	tb	Sugar ground
20	g	Katha; (catechu)

INSTRUCTIONS

Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.
Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time)
Makes: 2 cups saunf
Shelflife: 3 months
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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