Ingredients:

• 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

Method:

1. Lightly, and separately, roast the anardhana, cumin, peppercorns and saunf.
2. Cool. Dry grind each, keeping the saunf coarse.
3. Mix all the ingredients.
4. Check the taste, then make tiny balls out of the dough.
5. Dry for 2-3 days till firm.
6. Serve as a digestive after meals.

Recipe courtesy of Sify Bawarchi