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Ingredientes
- 2 Tbsp. Anardhana, (pomegranate) seeds dry
- 2 Tbsp. Amchoor, (dry mango) pwdr
- 1 tsp Cumin seeds
- 12 x Peppercorns, (12 to 15)
- 2 Tbsp. Green saunf, (fennel) seeds
- 1 tsp Sugar grnd coarsely
- 1/2 tsp Honey
- 2 pch black salt, (2 to 3) Salt to taste
- 1 tsp Lemon juice
Direcciones
- Lightly roast separately, anardhana, cumin,peppercorns and saunf.
- Cold. 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 until hard.
- Serve as a digestive after meals.
- Making time: 20 min (excluding drying time)
- Makes: 1 c. balls approx.
- Shelflife: 2 months or possibly more
- Variation: Add in a little dry ginger pwdr (soonth) if desired the pungency of ginger.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 15g | |
| Calories 36 | |
| Calories from Fat 4 | 11% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Potassium 46mg | 1% |
| Total Carbs 8.48g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 7.26g | 5% |
| Protein 0.4g | 1% |
