Anardana churan


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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 ground coarsely
1/2 tsp. honey
2-3 pinches black salt
salt to taste
1 tsp. lemon juice


  1. Lightly roast separately, anardhana, cumin,peppercorns and saunf.
  2. Cool. dry grind each but keep saunf coarse.
  3. Mix all ingredients in a large plate.
  4. Check taste and make tiny balls of the dough.
  5. Dry for 2-3 days till firm.
  6. Serve as a digestive after meals.

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This recipe was contributed by Foodie#416805 on 05 Jul 2008

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