Paan Mukhwas: A sweet alternative
There is often a desire to eat sweets after eating. In such a situation, Mukhvas can be a great option. Usually people buy Mukhwas from the market, but do you know that it can be easily made at home also? By making Paan Mukhwas at home, you can add sweetness and other ingredients as per your choice. If you want to serve something sweet and aromatic every time you eat, then today we will tell you its recipe.
necessary materials
You don't need a lot of ingredients to make Paan Mukhwas. You can choose the material as per your choice. You can also add paan flavor or some dry gulkand to bring out the taste of paan. Keep in mind that adding Gulkand can increase the moisture in the mouthwash, so add it in small quantities and use it quickly.
Fennel – 4 tbsp
Coriander dal – 2 tbsp
Finely chopped dry coconut – 2 tbsp
Sesame seeds – 1 tablespoon
Cardamom powder – 1/2 teaspoon
Small pieces of sugar candy – as per taste
Method of making Paan Mukhwas
After collecting all the ingredients, first heat a pan on low flame. Then add fennel, coriander and sesame seeds and fry for 2-3 minutes. Keep in mind that the color of the material should not be too dark and should not burn.
Now take out these roasted ingredients in a plate and keep it to cool. After this add cardamom powder, finely chopped dry coconut and small pieces of sugar candy.
If you want to add paan flavour, add small amount of paan flavour. Mix everything well and your Paan Mukhwas is ready. It takes about 10 to 15 minutes to make.
follow tips
The taste of Paan Mukhwas depends on the proportions of all the ingredients. If you like sweets, you can increase the quantity of sugar candy. For those who like mild taste, a mixture of coriander and fennel seeds is sufficient. You can also add dried rose petals to it. Keep in mind that all materials must be completely clean and dry.
method of storage
Keep the prepared Mukhwas to cool. Then keep it in a dry and clean airtight container. It should be kept away from moisture and direct sunlight. If you have added gulkand or any other moist ingredients to it, avoid keeping it at room temperature for a long time and use it quickly. Do not eat it if any kind of smell, unusual change or fungus is seen.