Rec and pic cred: Ruhana Ebrahim@mama_taught_me_well
Ingredients:125g Soumph (Fennel) (fennel seeds)¼ teaspoon salt100g badaam (almonds- roasted and chopped)50g coconut threads100g romantic sweets (musk scented pink cashous- cut in halves)100g green & red Soumph (Fennel) sweets200g pink white yellow Soumph (Fennel) sweets100g dhana dhal
Method:1. Dry roast almonds and chop.2. Dry roast fennel seeds for 10 minutues with salt and a sprinkling of water. Do not let brown.3. Turn the heat off of oven and place coconut threads in to crisp. Do not brown.4. Mix all ingredients together.5. Store in airtight container.
Note: may add sliced supari and betel leaves too if you wish.