Pumpkin Seeds Mukhvas

Name: Pumpkin Seeds Mukhvas
Total time: 4500 s
Yield: Makes about 2 cups
Cuisine: Indian
Ingredients: 140 g (1 cup) Pumpkin seeds; 2 tbsp Flax seeds; 2 tbsp Sunflower seeds; 1 tbsp Chia seeds; 1 tbsp Black sesame seeds; 50 g White sesame seeds; 100 g Fennel seeds; 100 g Dhanadal (roasted split coriander seeds); 0.5 tsp Turmeric powder; 1 tsp Salt; 0.5 tsp Black salt; 0.5 tsp Ginger powder (optional); 0.5 tsp Cardamom powder (optional); enough to dissolve salts Hot water

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA26
#cookpadindia
#cookpad_in

Saved

Ingredients

1 hour +15 minutes

Makes about 2 cups

140 g (1 cup)Pumpkin seeds
2 tbspFlax seeds
2 tbspSunflower seeds
1 tbspChia seeds
1 tbspBlack sesame seeds
50 gWhite sesame seeds
100 gFennel seeds
100 gDhanadal (roasted split coriander seeds)
0.5 tspTurmeric powder
1 tspSalt
0.5 tspBlack salt
0.5 tspGinger powder (optional)
0.5 tspCardamom powder (optional)
enough to dissolve salts Hot water

Saved

Steps

1 hour +15 minutes

1

Mix all seeds and dhanadal in a large bowl.
2

Dissolve turmeric, salt, black salt, ginger powder, and cardamom powder (if using) in hot water.Pour the spiced water over the seed mixture and mix well.
3

Spread the mixture on a large plate. Dry under direct sunlight for 1–2 hours or until dry. If no sunlight, use a fan.
4

Roast the dried mixture in a thick-bottomed pan on low to medium heat, stirring continuously, until crispy.
5

Cool completely and store in an airtight container.