|
Ingredients
|
Quantity
|
|
Anaranadh (pomegranate) seeds – dry
|
2 tbsp
|
|
Amchor (dry mango) powder
|
2 tbsp
|
|
Cumin seeds
|
1 tsp
|
|
Pepper corns
|
12 to 15
|
|
Green saunf (fennel) seeds
|
2 tbsp
|
|
Sugar ground coarsely
|
1 tsp
|
|
Honey
|
½ tsp
|
|
Black salt
|
2 to 3 pinch
|
|
Salt
|
to salt
|
|
Lemon juice
|
1 tsp
|
Lightly roast separately, anardhana, cumin, pepper corns 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.
Shelf life: 2 months or more
Variation: Add a little dried ginger powder
(soonth) if you like the pungency of ginger.
