Ingredients:

• 250 g – black button supari (betel nut), pounded coarsely
• 100 g – ajwain (carom seeds)
• 50 – rock Sugar (misri or khansari)
• 20 – Cardamoms
• 10 g – dill seeds (suva)
• 15 – Cloves
• 1/2 – nutmeg, crushed
• 1/4 tsp – black salt
• 2 flakes – shell Mace
• 2 – Mysore betel leaves
• A speck – choona

Method:

1. Pound all the ingredients coarsely. Mix, pound or grind to a coarse powder.
2. Bottle and use as required. To proceed:
3. Wash and wipe dry two Mysore betel leaves.
4. Apply a speck of moistened choona on the back side.
5. Pluck off stem from base, and nip off tip too.
6. Place 1/2 tsp. of supari in centre, over choona.
7. Fold and keep in mouth, chewing slowly.
8. This is a mouth freshener and aids digestion.

Recipe courtesy of Saroj Kering