A sweet little tradition for your Eid table – this homemade Shahi Meetha Mukhwas is quick to make and full of flavor!
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Ingredients:
-Saunf (Fennel seeds) ¾ Cup
-Dhania giri (Dried coriander seeds) ½ Cup
-Badam (Almonds) roughly chopped ½ Cup
-Kaju (Cashew nuts) roughly chopped ½ Cup
-Chuwaray (Dry dates) chopped ½ Cup
-Paan ke pattay (Betel leaves) 135g
-Khopra (Desiccated coconut) colored ½ Cup
-Salli supari (Betel nut) ½ Cup
-Colored fennel seeds ¾ Cup
-Silver mint balls ½ Cup
-Gulkand (Rose petal jam) 200g (1 Cup)
-Elaichi powder (Cardamom powder) 2 tsp
-Dried rose petals ½ Cup
-Katha powder (Catechu powder) 2 tsp
-Choona (Edible limestone) ½ tsp
-Water 1 tbs
Directions:
-In a frying pan,add fennel seeds & dry roast on low flame until fragrant (2-3 minutes) & let it cool.
-In the same frying pan,add dried coriander seeds & dry roast on low flame until fragrant (2-3 minutes) & let it cool.
-In the same frying pan,add almonds & dry roast on low flame until fragrant (2-3 minutes) & let it cool.
-In the same frying pan,add cashew nuts & dry roast on low flame until fragrant (2-3 minutes) & let it cool.
-In the same frying pan,add dry dates & dry roast on low flame until fragrant (2-3 minutes) & let it cool.
-Cut & remove midrib stem of the betel leaves & cut with the help of scissor.
-In a large tray,add betel leaves,roasted fennel seeds,roasted dried coriander seeds,roasted almonds, roasted cashew nuts,roasted dried dates,colored desiccated coconut,betel nut,colored fennel seeds, silver mint balls,rose petal jam,cardamom powder & dried rose petals.
-In a small bowl,add catechu powder,edible limestone,water & mix well.
-Add dissolved catechu & limestone in the mixture & mix until well combined.Shahi Meetha mukhwas is ready (yield: 1 kg approx.)
-Can be stored in an airtight jar for up to 6 months in refrigerator.
-Serve as mouth freshener after a meal.
