Mukhwas

Ingredients

• Mukhwas 1
• ¼ cup grated dried coconut
• 2 tablespoons flax seeds
• 2 tablespoons white sesame seeds
• ½ teaspoon black salt
• ¼ cup fennel seeds
• 1 teaspoon carom seeds (ajwain)
• ¼ cup roasted dhania dal
• Mukhwas 2
• ¼ cup grated dried coconut
• ¼ cup fennel seeds
• 1 teaspoon carom seeds
• 2-3 green cardamoms
• 3-4 cloves
• 4 inch mulethi, cut into small pieces
• ½ cup roasted dhania dal 

Method

1. To make mukhwas 1, dry roast dried coconut in a non-stick pan till golden brown. Spread on a plate and allow to cool slightly. 
2. Dry roast flax seeds and white sesame seeds in the same pan till the seeds start to pop.
3. Add ¼ teaspoon black salt and mix well. Transfer the roasted seeds onto the same plate and allow to cool slightly.
4. Similarly dry roast fennel seeds and carom seeds in the same pan till fragrant. Transfer onto the same plate and allow to cool slightly. 
5. While the roasted mixture is still warm, add the dhania dal and remaining black salt and mix till well combined. Allow to cool completely.
6. Store in an air tight container and serve as required.
7. To make mukhwas 2, dry roast dried coconut in a non-stick pan till golden brown. Spread on a plate and allow to cool slightly. 
8. Dry roast fennel seeds, carom seeds, green cardamoms and cloves in a non-stick pan till golden. Transfer on the same plate and allow to cool completely. 
9. Dry roast the mulethi in the same pan for 1-2 minutes. Take the pan off the heat and allow to cool completely.
10. Put the roasted mulethi in a grinder jar and grind to a fine powder. Add roasted dhania dal and roasted spices and grind again to a coarse powder. 
11. Store in an air tight container and serve as required.