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Associate.com - Share Your Recipe!

Recipe Name: Anardhana Churan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Tablespoon(s) Anardhana, pomegranate
seeds
dry
2 Tablespoon(s) Amchoor, dry mango powder
1 Teaspoon(s) Cumin seeds
12 Peppercorns, 12 to 15
2 Tablespoon(s) Green saunf, fennel seeds
1 Teaspoon(s) Sugar ground coarsely
1/2 Teaspoon(s) Honey
2 Pinches black salt, 2 to 3
Salt to taste
1 Teaspoon(s) Lemon Juice
Directions:
Lightly roast separately, anardhana, cumin,peppercorns and saunf.
Cool. 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 till firm. Serve as a digestive after meals. Making time: 20
minutes (excluding drying time) Makes: 1 cup balls approx. Shelflife:
2 months or more Variation: Add a little dried ginger powder (soonth)
if you like the pungency of ginger. Converted by MC_Buster.
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 524
Calories From Fat: 26
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 1115mg
Potassium: 1372.1mg
Carbohydrates: 94.6g
Fiber: 33.1g
Sugar: 7.2g
Protein: 35g


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