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.
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About Amla Beetroot Mukhwas
- This mukhwas is super healthy
- Is delicious
- Aids digestion
- Looks attractive and appeals to the eyes
- Can be stored upto 6 months at room temperature
List of Ingredients to make Amla Beetroot Mukhwas
Amla/ Indian Gooseberries : Amla is a potent source of vitamin C. It helps in building immunity, flushing out toxins and supports digestion. It has been used in Ayurveda from time immemorial.
Beetroot is rich in iron, potassium and other nutrients and literally keeps us in pink of health if consumed on a regular basis.
Spices: fennel seeds and carrom seeds
Ginger
Black salt
Powdered sugar
Step-wise recipe with pictures
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.
Storage
Amla Beetroot Mukhwas can be stored at room temperature upto 6 months.
But, if making in large quantites, it is advisable to refrigerate the mukhwas and keep a small quantity of mukhwas at room temperature for regular usage.
More Mukhwas recipes
Recipe Card
Amla Beetroot Mukhwas
Ingredients
- 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)
Instructions
- 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.
Recipe Video
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