Mukhwas (after-meal digestive)
By Petrina Verma Sarkar, indianfood.about.com

Mukhwas is a colorful Indian after-meal snack or digestive aid made primarily of fennel seeds, anise seeds, coconut, and sesame seeds. They are sweet in flavor and highly aromatic due to added sugar and the addition of various essential oils, including peppermint oil. The seeds are often also coated in sugar and brightly colored. Plain water drunk after chewing and consuming the fennel seeds contained therein tastes extremely sweet.

Equal quantities of: Plain Saunf/ Aniseed
Chuara supari (Supari - pronounced soo-paa-ree - made from dried dates) OR Sugar Candy
Dhania dal (the core of a coriander seed)
Sesame seeds Betel nut slivers
And: A few drops red food color
A few drops green food color
1 tsp rose essence
1 tsp peppermint essence

In this recipe, I usually use either the Chuara Supari or the Sugar Candy - NEVER both - the Mukhwas will end up too sweet if both are used.

Heat a flat pan on a medium flame till hot. Roast the Aniseed till mildly aromatic and slightly darker. Remove from pan and cool completely.

Repeat the roasting procedure with the Dhania Dal and the Sesame seeds.

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

Do the same with the Dhania Dal and the green food color.

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

Store in an airtight container in a cool dry place. Consume within 2 weeks.