Roasted fennel seeds, coconut flakes and coloured sugar crystals mixed into a sweet aromatic mouth freshener — the Gujarati mukhwas served after every meal.
Ingredients
1/2 cup fennel seeds (saunf)
1/4 cup desiccated coconut flakes — dry-roasted
2 tbsp sesame seeds — dry-roasted
2 tbsp sugar-coated fennel or multicoloured sugar balls (variyali dana)
1 tbsp melon seeds (magaz) — optional
1 tbsp dried rose petals — crumbled
A pinch of cardamom powder
Method
Dry-roast fennel seeds in a pan on low heat for 2 to 3 minutes until they smell nutty. Do not darken.
Dry-roast coconut flakes briefly until very lightly golden.
Dry-roast sesame seeds until golden.
Cool all roasted ingredients completely.
Combine plain roasted fennel seeds, roasted coconut flakes, roasted sesame seeds, sugar-coated fennel seeds (variyali dana), melon seeds if using, rose petals and cardamom powder.
Mix thoroughly.
Store in an airtight jar. Serve in a small bowl after meals as a digestive and mouth freshener.