Recipe for Anardhana Churan

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 tbl	Anardhana, (pomegranate) seeds dry
2 tbl	Amchoor, (dry mango) powder
1 tsp	Cumin seeds
12 x	Peppercorns, (12 to 15)
2 tbl	Green saunf, (fennel) seeds
1 tsp	Sugar ground coarsely
1/2 tsp	Honey
2 pch	black salt, (2 to 3)
	Salt to taste

Instructions:

Instructions: 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.

Making time: 20 minutes (excluding drying time)

Makes: 1 cup balls approx.

Shelflife: 2 months or more

Variation: Add a little dried ginger powder (soonth) if you like the pungency of ginger.

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