Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12–15 servings
Difficulty: Easy

Ingredients

For the Mukhwas

• 1 cup fennel seeds (saunf)
• ½ cup Sarbu Jaggery Powder
• 1 tbsp sesame seeds
• ½ tsp cardamom powder
• ¼ tsp dry ginger powder
• 1 tsp ghee
• 1 tbsp water

For Garnishing

• 1 tbsp roasted sesame seeds
• A light sprinkle of cardamom powder
• A few fennel seeds

Instructions

Step 1: Roast the Fennel Seeds

1. Heat a dry pan over low heat.
2. Add the fennel seeds and roast for 2–3 minutes.
3. Stir continuously until fragrant and lightly toasted.
4. Transfer to a plate and allow them to cool.

Step 2: Prepare the Jaggery Coating

1. Add Sarbu Jaggery Powder, water, and ghee to the same pan.
2. Heat on a low flame until the jaggery melts completely.
3. Add cardamom powder and dry ginger powder.
4. Stir until the mixture becomes slightly thick and sticky.

Step 3: Coat the Fennel Seeds

1. Add the roasted fennel seeds and sesame seeds to the jaggery mixture.
2. Stir quickly to coat the seeds evenly.
3. Turn off the heat and continue stirring for 1–2 minutes as the mixture begins to cool.

Step 4: Cool & Separate

1. Spread the coated fennel mixture onto a parchment-lined plate or tray.
2. Separate any large clusters with a spoon while still warm.
3. Allow the mukhwas to cool completely and become firm.

Step 5: Serve & Store

Transfer the cooled mukhwas to an airtight container. Enjoy a small spoonful after meals.

Serving Suggestions

• Enjoy a small spoonful after lunch or dinner.
• Serve after festive meals and family gatherings.
• Pair with traditional Indian sweets and desserts.
• Keep it in a small airtight jar for a refreshing after-meal treat.

Nutritional Information (Approx. per serving)

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder adds a rich, naturally sweet flavor to this traditional mukhwas while complementing the refreshing aroma of fennel. Its fine texture melts easily, creating a smooth coating that gives the roasted fennel seeds a delicious sweet finish.

Chef’s Tips

• Roast fennel seeds lightly to preserve their fresh, aromatic flavor.
• Keep the jaggery mixture on low heat to prevent it from burning.
• Work quickly when coating the fennel, as the jaggery sets as it cools.
• Spread the mukhwas in a thin layer so it cools and separates evenly.
• Add a pinch of black salt for a sweet-and-savory variation.
• Store in a completely dry, airtight container to maintain freshness and crunch.