Recipe - Anardhana Churan

2 tablespoon Anardhana; (pomegranate)
seeds
; dry
2 tablespoon Amchoor; (dry mango) powder
1 teaspoon Cumin seeds
12 Peppercorns; (12 to 15)
2 tablespoon Green saunf; (fennel) seeds
1 teaspoon Sugar ground coarsely
One half teaspoon Honey
2 Pinches black salt; (2 to 3)
Salt to taste
1 teaspoon 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 23 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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