Indian recipes

Laal Saunf

Course : Indian
Serves: 1

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Ingredients:

1 cup green unroasted saunf -- (fennel seeds)

1 teaspoon jintan balls -- (silver and/or red)

2 1/2 tablespoons sugar ground

20 grams katha -- (catechu)

Preparation / Directions:

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

Laal Saunf

Ingredients:

Preparation / Directions:

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