Mukhwas is a fragrant mouth freshener that compliments any meal, not just Indian cuisine. This Mukhwas recipe blends the flavours of fennel seeds with other nutritious ingredients to create a refreshing and aromatic post-meal treat. The term "Mukhwas," rooted in Sanskrit, combines 'mukh' (mouth) and 'was' (smell), highlighting its role as a fragrant digestive condiment enjoyed after meals.
In many restaurants, you may notice a bowl of sugarcoated fennel seeds or Mukhwas on the counter as...
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Combine the lemon juice, water, black salt, and turmeric powder in a small bowl. Stir until well mixed.
Add the fennel and flax seeds in a large bowl. Pour 2 tablespoons of the lemon mixture over them and mix thoroughly.
In another bowl, mix the white and black sesame seeds. Pour 2 tablespoons of the lemon mixture over them and stir well.
In a separate bowl, combine the pumpkin and sunflower seeds. Pour 1 tablespoon of the lemon mixture over them and mix well.
In a fourth bowl, add the dhana dal and pour the remaining lemon mixture over it. Mix thoroughly.
Let all the ingredients sit for 20-30 minutes to absorb the lemon mixture fully.
Keep a large plate ready to transfer the roasted ingredients as they cool.
Heat a skillet over low to medium heat. Add the soaked fennel and flax seeds, stirring constantly, until they are dry and fragrant. Transfer them to the plate.
Using the same skillet, dry roast the soaked white and black sesame seeds until they dry and begin to pop. Transfer them to the plate.
Next, dry roast the soaked pumpkin and sunflower seeds until they are dried and begin to pop. Transfer them to the plate.
Dry roast the soaked dhana dal until it becomes crispy. Transfer it to the plate.
Lastly, on low heat, dry roast the coconut flakes until they are lightly golden and fragrant. Stir continuously, as coconut flakes can burn quickly. Transfer them to the plate.
Once the roasted ingredients have completely cooled, transfer them to a mixing bowl.
Add the rock sugar and mix everything.
Transfer the prepared Mukhwas into an airtight container and store it in a cool, dry place.
Enjoy a small teaspoon of this Mukhwas after your meal.
Properly roasted Mukhwas can be stored for a long time.
How do I make Mukhwas at home?
Making Mukhwas at home is simple! Start by mixing lemon juice, water, black salt, and turmeric in a bowl. Then, combine various seeds like fennel, flax, sesame, pumpkin, sunflower, and dhana dal in separate bowls, adding the lemon mixture to each. After letting them sit for 20-30 minutes, dry roast each mixture in a skillet until fragrant. Finally, mix in rock sugar and store your Mukhwas in an airtight container.
What are some healthy substitutions for Mukhwas ingredients?
If you're looking to customize your Mukhwas, you can substitute flax seeds with chia seeds for added omega-3s, or use honey instead of rock sugar for a natural sweetener. You can also omit any seeds you don't prefer, like pumpkin seeds, and replace them with sunflower seeds or even dried fruits for a different flavor profile.
How should I store homemade Mukhwas for maximum freshness?
To keep your homemade Mukhwas fresh, store it in an airtight container in a cool, dry place. This will help it last for 2-3 months without losing its flavor or nutritional benefits. Avoid exposing it to moisture or heat to maintain its quality.
Can I eat Mukhwas every day, and how does it help with digestion?
Yes, you can enjoy Mukhwas daily! It's a natural way to freshen your breath and support digestion after meals. The combination of fennel seeds, dhana dal, and flax seeds in Mukhwas helps ease bloating and promotes gut health, making it a beneficial addition to your diet.
What meals pair well with Mukhwas as a mouth freshener?
Mukhwas is versatile and can complement a variety of meals, not just Indian cuisine. It pairs well with rich dishes, spicy foods, or even after a light salad. Enjoy it after any meal to refresh your palate and aid digestion, making it a delightful post-meal treat.
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