Ingredients

• 2 tbsp - dried anardana (pomegranate) seeds
• 2 tbsp - amchoor (dry mango) powder
• 1 tsp - cumin seeds
• 12-15 black peppercorns
• 2 tbsp - green saunf (fennel) seeds
• 1 tsp - sugar (ground coarsely)
• 1/2 tsp - honey
• 2-3 pinches black salt
• salt to taste
• 1 tsp - lemon juice

How to Make Anardhana Churan

• Lightly, and separately, roast the anardhana, cumin, peppercorns and saunf.
• Cool. Dry grind each, keeping the saunf coarse.
• Mix all the ingredients.
• Check the taste, then make tiny balls out of the dough.
• Dry for 2-3 days till firm.
• Serve as a digestive after meals.