Preparation:
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. |
