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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
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
- 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.
This recipe was contributed by shalinivenkatesh on 08 Dec 2006
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