A perfect meal is never complete without a perfect 'mukhwas' at the end..Today, I am going to share this wonderful recipe of Paan Mukhwas, which is a sweet end to any meal.
Nagervel paan: 25 pieces
dhana dal (split coriander seeds) : 100 gms
roasted saunf (fennel seeds) : 100 gms
mint coated fennel seeds : 25 gms
gulkand : 3/4 cup
kashmiri sugandh : 2 pinches
powdered sugar : 1/4 cup
To make this wonderful Mukhwas, you will need:
Ingredients:
Nagervel paan: 25 pieces
dhana dal (split coriander seeds) : 100 gms
roasted saunf (fennel seeds) : 100 gms
mint coated fennel seeds : 25 gms
gulkand : 3/4 cup
kashmiri sugandh : 2 pinches
powdered sugar : 1/4 cup
Procedure:
Cut the nagervel pan into small pieces. Crush the nagervel pan, add saunf and dhana dal and crush using the mixer, coarsely.
Mix all other ingredients apart from kashmiri sugandh. Mix well. Add kashmiri sugandh and immediately cover it with any utensil, to ensure the sugandh is induced in the mukhwas well.
Store it in an air tight container to ensure that its taste remains as it is. When stored at cool place, you can enjoy the mixture for a time as long as a month.
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