Taazgi masala

1 servings

Ingredients

Quantity Ingredient
500 grams Green saunf; (fennel seeds)
250 grams Dhana dal; (roasted coriander
; seed kernels,
; commercially
; available)
125 grams Chaalia supari chips
75 grams Jesthimadh powder
50 grams Hari pathi; (muletti pathi)
; cleaned
5 grams Each cardamoms; cloves and cinnamon
¾ teaspoon Black salt
¾ teaspoon Sendha salt
¼ can Kashmiri sugandh; (small)
125 grams Ghee

Directions

Clean supari and hari pathi thoroughly.

Dry roast saunf till aroma exudes.

Dry roast whole spices till brown and aroma exudes.

Cool both. Grind spices fine in dry grinder.

Grind fennel coarsely, in dry grinder.

Heat ghee in a very large pan, add supari and fry till golden brown.

Do not overfry or the supari with turn bitter.

It should exude a light aroma.

Add hari pathi, dhana dal. Stir, take off fire.

Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.

Mix very well either with hand or a large spatula.

Cool completely before storing in clean airtight jars.

To be served after meals in small quantities.

This is a favourite Indian digester or mouthfreshener.

Making time: 1 hour

Makes: One and a half 2-litre jars Shelflife: 8-10 weeks

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