Anardhana churan
by shalinivenkatesh
08 Dec 2006
This recipe has been viewed 6693 times
Anardhana churan recipe - How to make Anardhana churan
Cooking Time: Total Time:
2 tbps. Anardhana (pomegranate) seeds dry
2 tbsp. amchoor (dry mango) powder
1 tsp. cumin seeds
12-15 peppercorns
2 tbsp. green saunf (fennel) seeds
1 tsp. sugar
1/2 tsp. honey
2-3 pinches black salt
salt to taste
1 tsp. lemon juice
Method
- Lightly roast separately the anardhana, cumin, peppercorns and saunf. cool, then dry grind each. keep the saunf coarse. mix all ingredients together and make tiny balls of the dough. dry for 2-3 days till firm. serve as a digestive after meals. these will keep for about 2 months. if you like them a little more pungent, add a bit of ginger powder.
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