Amla beetroot mukhwas

Name: Amla beetroot mukhwas
Total time: 900 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 15 nos /500 grams Indian gooseberries (amla); 1 large beetroot (chukandar); 2 tsp roasted fennel seeds (sauf); 1 tsp roasted carom seeds (ajwain); 1 tbsp grated ginger; 1 tsp black salt (kala namak); 2 tsp powdered sugar

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#ws
The healthy ingredients and the natural pink colour of the mukhwas were the inspiring factors for me to try the recipe. This is an after meal digestive made with two nutritious vegetables/fruits . This mukhvas is super healthy, aids digestive, attractive, and appeals to the eyes.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

15 min + 2-3 days

3 servings

15 nos /500 gramsIndian gooseberries (amla)
1large beetroot (chukandar)
2 tsproasted fennel seeds (sauf)
1 tsproasted carom seeds (ajwain)
1 tbspgrated ginger
1 tspblack salt (kala namak)
2 tsppowdered sugar

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Steps

15 min + 2-3 days

1

Wash the amlas and grate them. Discard the seeds. Keep aside.
Wash, peel and grate the beetroot. Keep aside
2

Grate the ginger and mix it with grated amla and beetroot.
3

Crush roasted fennel seeds and roasted carom seeds to a coarse powder. In a mixing bowl, Add sauf – ajwain powder, black salt and powdered sugar in amla beetroot mixture. Mix well.
4

Spread this mixture on a plate.
Keep the plate indoors in a place where there is sunlight, for 2 to 3 days.If keeping the plate outdoors for drying, cover the plate with a muslin cloth and do not keep directly under the sun.
5

Once the mixture has dried well, store in an airtight container. It can be stored 6 months at room temperature