Anardhana Churan

Recipe Ingredients

2 tablespoons	30ml	Anardhana - (pomegranate) seeds dry
2 tablespoons	30ml	Amchoor - (dry mango) powder
1 teaspoon	5ml	Cumin seeds
12		Peppercorns - (12 to 15)
2 tablespoons	30ml	Green saunf - (fennel) seeds
1 teaspoon	5ml	Sugar ground coarsely
1/2 teaspoon	2.5ml	Honey
2		Black salt - (2 to 3)
		Salt to taste
1 teaspoon	5ml	Lemon juice

Recipe 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.

Hints

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

Source:
A World of Curries - Dewitt & Pais

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