Mukhwas is an essential part of any Indian cuisine and there is a science behind it. It contains fennel seeds, which improves the secretion of digestion juices, which is what you need after a meal. There are a million variations available in Indian stores but here is a recipe of a very simple one.
| Preparation Time: None | Cooking Time: 10 minutes |
| Servings: Not applicable | Difficulty: Easy |
Ingredients
| Saunf (fennel) seeds – big ones | 1 cup |
| Coconut Powder | 3/4 cup |
| Misri (crystalized sugar) | 3/4 cup |
Method
- Pick fennel seeds to remove any dirt or stems. Generally it’s pretty clean.
- Roast it dry in a frying pan on a very low heat for about 10 minutes.
- It will become slightly pale.
- Let it cool a little.
- Now mix it with coconut powder and misri and Mukhwas is ready to eat.
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Notes
- Always serve Mukhwas in a nice decorative ethnic container to make it look extra special.
- Feel free to add more stuff to mukhwas like shredded supari or candied fruits but I like it simple.
- You can change the proportion a bit as per your liking, there is no hard and fast rule.
Summary
Recipe Name
Mukhwas
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)