2 tbsp – dried anardana (pomegranate) seeds
2 tbsp – amchoor (dry mango) powder
1 tsp – cumin seeds
12-15 black peppercorns
2 tbsp – green saunf (fennel) seeds
1 tsp – sugar (ground coarsely)
1/2 tsp – honey
2-3 pinches black salt
salt to taste
1 tsp – lemon juice
How to Make Anardhana Churan
Lightly, and separately, roast the anardhana, cumin, peppercorns and saunf.
Cool. Dry grind each, keeping the saunf coarse.
Mix all the ingredients.
Check the taste, then make tiny balls out of the dough.
Dry for 2-3 days till firm.
Serve as a digestive after meals.