Saunf or Fennel seeds are usually popped in post a meal to aid digestion and also as mouth freshner. There are varieties available in India. Most commonly found are the colorful sugar-coated fennel seeds.
The one that I usually have in my pantry is a store-bought one with slight addition of sugar coated tiny candy balls, a bit of flavoured -minced-supari (chest nuts) and some mint leaves in it.
I frequented a restaurant in Borivili West (Mumbai) mainly to nibble on this. Hence I re-created it at home, and it was liked by family and friends alike. There is no cooking or hard work involved, it requires only mixing of few things.
Ingredients :
150 gms fennel seeds
2 tbsp powdered sugar
50 gms sugar coated fennel seeds
Method :
Dry roast the fennel seeds till slightly browned and allow to cool at room temperature.
Once it cools, add powdered sugar and sugar coated fennel seeds. Store in a dry air tight container. Nibble on it any time you please!!!
We can have variations based on flavours our taste buds demand.
