Usha Singh

This is an indian term for an “after dinner mint”. You would find this in most Indian homes and Indian restaurants should ideally serve it to their clients, and it is always served after a meal to freshen the breadth and mainly to aid in digestion. There are many versions of recipes for this, and each one has its own merits. I personally prefer this version because of the health benefits of sesame and sunflower seeds. Most of the spices and combinations of spices, seeds & etc in Gujerathi cooking, stem from the ancient Ayurvedic way of life style. Simply eat natural foods and stay well.

750ml sesame seeds -washed, salted, coloured and roasted

300ml aniseed – roasted and salted


200ml dhania dhal (core of the coriander seeds) roasted

125ml nibbed peanuts – roasted

125ml sunflower seeds – roasted

Method

  1. A little bit of lemon juice can be added to the sesame, aniseed and peanuts before roasting
  2. Mix all of the above in a large bowl and allow to cool overnight before storing in an airtight container
  3. Serve about 10ml per person after a meal
  4. The quantities are easily adaptable to your own preferences.

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