Anardhana Churan Recipe

• 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

1. Lightly roast separately, anardhana, cumin,peppercorns and saunf.
2. Cold.
3. Dry grind each but keep saunf coarse.
4. Mix all ingredients in a large plate.
5. Check taste and make tiny balls of the dough.
6. Dry for 2-3 days until hard.
7. Serve as a digestive after meals.
8. Making time: 20 min (excluding drying time)
9. Makes: 1 c. balls approx.
10. Shelflife: 2 months or possibly more
11. Variation: Add in a little dry ginger pwdr (soonth) if desired the pungency of ginger.

anardhana, amchoor, cumin, green saunf, sugar, honey, black salt, lemon juice

Taken from cookeatshare.com/recipes/anardhana-churan-65026 (may not work)