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Anardaana (Pomegranate seeds) Churan Chooran Recipe

Chooran is eaten after the meals as an aide for the digestive tract

You really don't need to have upset stomach to enjoy Chooran. It is a sweet and sour zesty spice ball. The ingredients are almost same as Chaat Masala.

Ingredients

Whole roasting spices

1. Dry Pomegranate seeds: 2 Tablespoon

2. Cumin seeds: 1 teaspoon

3. Ajwain (Carom seeds): ¼ teaspoon

4. Black peppercorn: 12

5. Fennel seeds: 2 Tablespoon

Sweet Sour Ingredients

1. Amchoor: 2 Tablespoon

2. Dried Ginger powder: ¼ teaspoon

3. Kala Namak: ¼ teaspoon

4. Sea salt: ¼ teaspoon

5. Confectioner sugar: 1 teaspoon

6. Honey: ½ teaspoon

7. Lime juice: 1 teaspoon, freshly squeezed out of one ½ lime

Method

1. Preheat oven to 220º F.

2. Scatter whole roasting spices on a cookie sheet. Bake for 15 minutes

3. Let the roasting spices cool to room temperature.

4. Grind the roasting spices in a food processor in pulse mode.

6. Transfer ground roasted spices to a mixing bowl

7. Add remaining spices. Mix well with a spatula. The mixture should look like a stiff dough.

8. Make small balls of the mixture and put on a plate in a single tier. Use a ½ teaspoon measure to take mixture out for making the ball.

9. Put the balls on the top shelf of your kitchen cupboard to let the balls dry for about 3 days.

10. You can store the balls in a jar in the refrigerator for about six months.

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