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|
|Saunf (fennel) seeds – big ones||1 cup|
|Coconut Powder||3/4 cup|
|Misri (crystalized sugar)||3/4 cup|
- 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.
- 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.