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2 tbps. Anardhana (pomegranate) seeds dry
2 tbsp. amchoor (dry mango) powder
1 tsp. cumin seeds
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
- 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.
This recipe was contributed by Foodie#416805 on 05 Jul 2008
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