Prep.5 min., Cooking time 15 min., Yield 250g.
Mithi Paan (Dark Green Betel Leaves) 10
Kapoori Paan (Light Green Betel Leaves) 10
Abrus Precatorious Leave (Abrus Leaves) ¼ cup
(In Gujarati-Chanothi Paan)
Fennel Seeds ½ cup
Hira Moti (Ready available sweet pan masala) ¼ ts
Rose Water 1 tbsp
Roasted split Coriander Seeds (Dhana Dal) ¼ cup
Sweetened Areca Nut cutting (Sali Supari) ¼ cup
Flavoured Dry Date pieces ¼ cup
Flavoured Cardamom granules 1 ts
Areca Nut cutting ¼ cup
Cut Mithi Pan and Kapoori Pan in small pieces and dry them in microwave for 2 minutes.
Mix Fennel Seeds, Hira Moti and Rose Water and leave for one day get flavoured.
In a non-stick pan, roast Fennel Seeds mixture on low flame.. When roasted, add Roasted split Coriander Seeds, Sweetened Areca Nut cutting, Flavoured Dry Date pieces, Flavoured Cardamom granules and Areca Nut Cutting. Mix well while roasting on low flame. Take care to avoid burning any ingredient. When roasted, remove the pan from flame and remove the content from the pan to a big open plate. Leave it to cool down.
Enjoy Multi-flavoured Digestive Mouth Freshener after meal.