Anardhana churan


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Anardhana churan recipe - How to make Anardhana 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
1/2 tsp. honey
2-3 pinches black salt
salt to taste
1 tsp. lemon juice

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

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