Laal Saunf Recipe - Cooking Index
Laal Saunf Recipe - Cooking Index
| 1 cup | 110g / 3.9oz | Green unroasted saunf - (fennel seeds) |
| 1 teaspoon | 5ml | Jintan balls - (silver and/or red) |
| 2 1/2 tablespoons | 37ml | Sugar ground |
| 20 | Katha - (catechu) |
Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.
Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time)
Makes: 2 cups saunf
Shelflife: 3 months
Source:
Madhur Jaffrey's Indian Cooking
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