Mukhwaas

Recipe by
Total Time:
15-30 minutes
Serves:10
Rated 4 based on 100 votes
4
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

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4

Ingredients

  • 250 g - black button supari (betel nut), pounded coarsely
  • 100 g - ajwain (carom seeds)
  • 50 - rock Sugar (misri or khansari)
  • 20 - Cardamoms
  • 10 g - dill seeds (suva)
  • 15 - Cloves
  • 1/2 - nutmeg, crushed
  • 1/4 tsp - black salt
  • 2 flakes - shell Mace
  • 2 - Mysore betel leaves
  • A speck - choona

How to Make Mukhwaas

  • Pound all the ingredients coarsely. Mix, pound or grind to a coarse powder.
  • Bottle and use as required. To proceed:
  • Wash and wipe dry two Mysore betel leaves.
  • Apply a speck of moistened choona on the back side.
  • Pluck off stem from base, and nip off tip too.
  • Place 1/2 tsp. of supari in centre, over choona.
  • Fold and keep in mouth, chewing slowly.
  • This is a mouth freshener and aids digestion.