Laal saunf

Yield: 1 servings

Measure Ingredient
1 cup Green unroasted saunf; (fennel seeds)
1 teaspoon Jintan balls; (silver and/or red)
2½ tablespoon Sugar ground
20 grams Katha; (catechu)

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

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