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Mukhwas is usually eaten after a meal to aid digestion and freshen the mouth and there are countless recipes out there. Once you've made Mukhwas a couple of times and figured out which ingredients you prefer over others, you too can create your own! The ingredients should be available at most Indian groceries.


  • Equal quantities of: Plain Saunf/ Aniseed
  • Chuara supari (Supari - pronounced soo-paa-ree - made from dried dates) OR Sugar Candy
  • Dhania dal (the core of a coriander seed)
  • Sesame seeds Betel nut slivers
  • And: A few drops red food color
  • A few drops green food color
  • 1 tsp rose essence
  • 1 tsp peppermint essence


In this recipe, I usually use either the Chuara Supari or the Sugar Candy - NEVER both - the Mukhwas will end up too sweet if both are used.

  • Heat a flat pan on a medium flame till hot.
  • Roast the Aniseed till mildly aromatic and slightly darker. Remove from pan and cool completely.
  • Repeat the roasting procedure with the Dhania Dal and the Sesame seeds.
  • Put the sesame seeds in a flat plate and add the drops of red food color to them. Mix well till all the seeds are coated. Keep aside and allow to dry fully.
  • Do the same with the Dhania Dal and the green food color.
  • Now put all the ingredients together in a large bowl and mix well.
  • Store in an airtight container in a cool dry place. Consume within 2 weeks.
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