Post-Natal Recipes : Mukhwaas

Mukhwaas

Ingredients:

250 gms. Black button supari (betel nut) pounded coarsely
100 gms. ajwain (carom seeds)
50 rock sugar (misri or khansari)
20 cardamoms
10 gms. dill seeds (suva)
15 cloves
1/2 nutmeg crushed
1/4 tsp. black salt
2 flakes shell mace

Method:

Pound all ingredients coarsely.

Mix and pound or grind to a coarse powder.

Bottle and use as required.

To proceed:

Wash and wipe dry or two mysore betel leaves.

Apply a speck of moistened choona on the back side.

Pluck off stem from base, and nip off tip too.

Place 1/2 tsp. of supari in centre over choona.

Fold and keep in mouth, chewing slowly.

This freshens the mouth and aids digest all those high caloried recipes.

Note:
Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.