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2 tb Anardhana; (pomegranate) seeds dry
2 tb Amchoor; (dry mango) powder
1 ts Cumin seeds
12 Peppercorns; (12 to 15)
2 tb Green saunf; (fennel) seeds
1 ts Sugar ground coarsely
1/2 ts Honey
2 Pinches black salt; (2 to 3)
Salt to taste
1 ts 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.
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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