Jainworld
Jain World
Sub-Categories of MUKHWAS VARIETIES
Bombay Bahar
Dalam Churna
Dilbahar
  Drakshvati
  Dry Hog-Plum Mukhwas
  Dry-Fruit Mukhwas
  Hog-Plums (Avala)
  Jeeragoli
  Khubsurat
  Madras Pan
  Magai Pan
  Masala Dried Date
  Mukhvilas Masala
  Nagarvel Paan's Mukhwas
  Puna-Parag Masala
  Some Important Hints
  Swad Sugandh
  The King
  Tip-Top

NAGARVEL PAAN'S MUKHWAS

INGREDIENTS:

100 nagarvel paan,      25 grams fennel seeds,

25 grams dhania dal,      20 grams hari patti,

kasmiri masala,      menthol,

1-cup liquorice,      chuna, 200 grams sugar.

PREPARATION:

Wash and dry nagarvel paan. Cut them into small pieces (remove the stem). In a frying pan take sugar and add water till it sinks. Melt sugar and mix paan pieces. Make liquorice into powder and mix chuna water. Add this to sugar syrup. Boil for 10 minutes on big heat. When it thickens add fennel seeds, dhania dal and stir till all the water evaporates.

When cool mix menthol and Kashmiri masala. Fill in an air tight jar.