, fennel seeds (variyari), and ajwain.){kind=link}
Mukhwas is a nutritious mouth-freshener made from a blend of sesame seeds (tal), fennel seeds (variyari), and ajwain. It not only freshens the breath but also provides various health benefits, such as relieving dry mouth after meals. In this recipe, I’ll share a special technique for roasting sesame and fennel seeds, which makes them crispier and extends their shelf life. Along with the perfect ingredient ratio, I’ll also give some handy tips to help you achieve that market-style mukhwas on your first attempt. It can be stored in an airtight container for months. Do give it a try!
The key to making delicious mukhwas at home:
- Ingredients: I use sesame seeds, fennel seeds, and ajwain to make the mukhwas both tasty and healthy. The amount of fennel seeds should be half that of sesame seeds. Coat the sesame seeds with turmeric, salt, and lemon juice—the lemon juice enhances the flavor of the sesame seeds.
- Drying: Ensure the sesame seeds, fennel seeds, and ajwain are thoroughly dry before roasting. You can dry them in the sun for about 2 hours or under a fan for about 6 hours. Roast the seeds in batches over medium heat, gently pressing them with a cloth. This technique helps make them crispy in just one minute. Avoid roasting on high heat.
- Storage: Store the mukhwas in an airtight container. It tastes best when it’s crispy, and it’s a perfect after-meal treat.
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Recipe video
Tal variyari no mukhwas recipe | tal no mukhwas | mukhwas recipe
Ingredients
- 500 grm tal - sesame seeds
- 250 grm variyari - fennel seeds
- 15 grm ajwain
- 1 cup roasted gotli
- Turmeric
- Salt
- Lemon juice
- Water as required
Instructions
- In a mixing bowl, add 500 grams of sesame seeds (tal) and mix in 1 tablespoon of turmeric, 1 tablespoon plus 1 teaspoon of salt, 2 tablespoons of lemon juice, and 1 ladle of water. Mix well and set aside.
- In another bowl, combine 250 grams of fennel seeds (variyari) with 1 teaspoon of turmeric, 1 tablespoon of salt, and 2 ladles of water. Mix well and set aside.
- Next, place carom seeds (ajwain) on a plate, and mix in ½ teaspoon of turmeric, ½ teaspoon of salt, and 1 tablespoon of water. Mix well and set aside.
- Dry everything under a fan for 5–6 hours or in direct sunlight for 2–3 hours.
- Heat a kadai (deep pan) thoroughly. Roast the sesame seeds in batches—take ¼ cup at a time, press them slightly with a cloth, and roast on medium flame for about 30 seconds until crispy.
- Similarly, roast the fennel seeds in batches. Add one batch to the kadai, press slightly, and roast on medium flame for about 1 minute until they are properly roasted and crispy.
- Roast the carom seeds in the same manner.
- In a mixing bowl, combine the roasted sesame seeds, fennel seeds, and carom seeds. Sieve the mixture to remove any excess turmeric and salt.
- Finally, add 1 cup of roasted gotli and mix everything well.
- Your mukhwas is ready. Store it in an airtight container.
Notes
- The proportion of variyari should be half that of tal.
- Adding lemon juice to the soaked tal enhances its taste.
- Variyari is slightly thicker, so it requires more water when coating it with turmeric and salt.
- Dry all mukhwas ingredients thoroughly. There should be no moisture, or else it will not become crisp.
- Roast tal in batches. Keep the flame on medium while roasting; it only takes 30 seconds to roast one batch of tal.
- Roast variyari on a medium flame, also in batches.
- Sieve the mukhwas to remove any excess turmeric and salt.
- Adding some roasted gotli enhances the flavor of the mukhwas.
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