Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Anardhana -- (pomegranate) seeds
                        -- dry
   2      tablespoons   amchoor -- (dry mango) powder
   1      teaspoon      cumin seeds
  12                    peppercorns -- (12 to 15)
   2      tablespoons   green saunf -- (fennel) seeds
   1      teaspoon      sugar ground coarsely
     1/2  teaspoon      honey
   2      pinches       black salt -- (2 to 3)
                        salt to taste
   1      teaspoon      lemon juice

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.