Amla Beetroot Mukhwas – an after meal digestive made with two nutritious vegetables/fruits.
Indian meal is incomplete without a dose of mukhwas. Mukhwas or mouth freshner is an important part of Indian meal. There are umpteen varieties of mukhwas that’s available in the market. But, I prefer making them at home. A very commonly made mukhwas at my home is the multiseeds mukhwas. I always have a bottle of multiseeds mukhwas at home which doubles up as a healthy snack too. Recently I came across an interesting mukhwas recipe on Instagram shared by @365kitchentales – a mukhwas made with amla and beetroot. The healthy ingredients and the natural pink colour of the mukhwas were the inspiring factors for me to try the recipe. I tweaked the recipe a little to suit my taste. So, here is the recipe for Amla Beetroot Mukhwas:
12 Indian gooseberries (amla)
1 large beetroot (chukandar)
2 tsp roasted fennel seeds (sauf)
1 tsp roasted carom seeds (ajwain)
1 tbsp ginger juice (adrak ka ras)
1 tsp black salt (kala namak)
2 tbsp powdered sugar (pisi hui cheeni)
- Wash the amlas and grate them. Discard the seeds. Keep aside.
- Wash, peel and grate the beetroot. Keep aside.
- Crush roasted fennel seeds and roasted carom seeds to a coarse powder.
- In a mixing bowl, add grated amlas, grated beetroot, ginger juice, sauf – ajwain powder, black salt and powdered sugar. Mix well.
- Spread this mixture on a plate.
- Keep the plate indoors in a place where there is sunlight, for 3 to 4 days.
- If keeping the plate outdoors for drying, cover the plate with a muslin cloth and do not keep directly under the sun.
- Once the mixture has dried well, store in an airtight container.
After speaking to few friends who make this mukhwas often, I learnt that the shelf life of this mukhwas is as long as 6 months or so. But I made in a small quantity and the same got over in a month’s time. So, I can safely say that it remains good for minimum 1 month at room temperature.
WATCH RECIPE VIDEO: