Indian recipes

Anardhana Churan

Course : Indian
Serves: 1

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Ingredients:

2 tablespoons Anardhana -- (pomegranate) seeds dry

2 tablespoons amchoor -- (dry mango) powder

1 teaspoon cumin seeds

12 pieces 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)

1 teaspoon salt to taste

1 teaspoon lemon juice

Preparation / Directions:

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.

Anardhana Churan

Ingredients:

Preparation / Directions:

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