Laal saunf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Green unroasted saunf; (fennel seeds) |
| 1 | teaspoon | Jintan balls; (silver and/or red) |
| 2½ | tablespoon | Sugar ground |
| 20 | grams | Katha; (catechu) |
Directions
Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.
Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time) Makes: 2 cups saunf
Shelflife: 3 months
Converted by MC_Buster.
Converted by MM_Buster v2.0l.