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Saunf Mukhwas is something most Indians look forward to having it after meals. It is aromatic, mouth freshening and aids digestion.
It is best to consume this in a week or 2. We usually make this every alternate week.
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Saunf Mukhwas recipe - How to make Saunf Mukhwas
Preparation Time:    Cooking Time:    Total Time:
Makes 3.75 cups
- Heat a pan on a medium flame till hot. Add the fennel seeds and dry roast, while stirring continuously, till it releases a mild aroma and the colour changes slightly.
- Remove from the pan and keep aside to cool completely.
- In the same pan dry roast dhana dal till it releases a mild aroma and the colour changes slightly. Remove from the pan and keep aside to cool completely.
- Then dry roast sesame seeds till it releases a mild aroma and the colour changes slightly. Remove from the pan and keep aside to cool completely.
- In a deep bowl or plate combine the roasted fennel seeds, dhana dal, fennel seeds, chuara supari , betel nut slivers, rose essence and peppermint essence. Mix well.
- Store in an air-tight container and use as required.
- Consume within 2 weeks.
This recipe was contributed by Foodie#413857 on 02 Sep 2016
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