Laal Saunf
Serving Size : 1
Ingredients for prepare Laal Saunf
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | green unroasted saunf - (fennel seeds) |
| 1 | teaspoon | jintan balls - (silver and/or red) |
| 2 1/2 | tablespoons | sugar ground |
| 20 | grams | katha - (catechu) |
recipe Laal Saunf
Soak katha in a little water for 30 minutes. Mix sugar
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and saunf seeds together. Mix paste well and sieve onto the seeds. Mix well, take in a large plate.
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Sun-dry till the seeds have dried and coloured. This should take approx. 10-12 hours of bright sun. Once totally dry,
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mix in jintan balls. Store in airtight jar. Making time: 15 minutes (excluding
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soaking and dehydrating time) Makes: 2 cups saunf Shelflife: 3 months
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