Mukhwas, Indian Palate Freshener

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 07/19/21
Mukhwas

Niladri Nath/Getty Images
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 10 servings
Nutrition Facts (per serving)
66 Calories
4g Fat
6g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 66
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 23mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Total Sugars 0g
Protein 3g
Vitamin C 2mg 8%
Calcium 99mg 8%
Iron 3mg 18%
Potassium 142mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

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Ingredients

  • 1/2 cup aniseed

  • 1/2 cup dhania dal, the core of a coriander seed

  • 1/2 cup sesame seeds, or betel nut slivers

  • 1 teaspoon red food coloring

  • 1 teaspoon green food coloring

  • 1/2 cup chuara supari, or sugar candy

  • 1 teaspoon rose essence

  • 1 teaspoon peppermint essence

Steps to Make It

  1. Gather the ingredients.

  2. Heat a flat pan on a medium flame till hot.

  3. Roast the aniseed till mildly aromatic and slightly darker. Remove from pan and cool completely.

  4. Repeat the roasting procedure with the dhania dal and the sesame seeds.

  5. Put the sesame seeds on a flat plate and add the drops of red food color to them. Mix well until all the seeds are coated. Keep aside and allow to dry fully.

  6. Do the same with the dhania dal and the green food color.

  7. Now put all the ingredients together in a large bowl and mix well.

  8. Store in an airtight container in a cool dry place. Consume within two weeks.

Tip

  • In this recipe, you can use either the chuara supari (pronounced soo-paa-ree and made from dried dates) or the sugar candy. NEVER use both—the Mukhwas will end up too sweet if both are used.

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