1 tbsp.

: 3 tsp

Main Ingredients
1. Gur/Jaggery 8 tablespoon
2. Imli/Tamarind{laxative> it induces bowel movements or loosens(weakens, unbinds) the
poo/potty/stool}:4.5 tablespoon
3. 26 choti(green) Ilaichi seeds
4. 1 tbsp. Amchor
5. 1 tbsp. kala Zeera
6. 1 tbsp. Zeera/cumin seeds
7. 1 tbsp. Kalvangi/black seed
8. 2 tsp Sonf/fennel seeds
9. 1.5 tsp Ginger powder
10. 1 tsp Ajwain
11. 1.25 tsp Garam Masala (1 Nutmeg/Jaifal, 1/8 tsp mace/Javitri, 4-5 Bari Ilaichi, 2 Teez
pata/bay leaf,1 inch piece dar cheeni/cinnamon, 1 tbsp black pepper, 2 tsp cloves, 3 star
anise)
)
12. .75 tsp Kala Namak

Other Ingredients
1. Mulhati (don't grind the bark coz it's very hard. Only break it which will result in powder
coming out)
2. 0.5 tsp Dhania/coriander Powder
3. 1tsp Haldi
4. Fenu greek leaves/Qasuri Methi .5 tsp & fenu greek seeds/methi dana (real content in it
as compared to leaves) 1 tsp
5. Khaskhas/poppy seeds 3 tsp
6. Papaya seeds 2.2 tsp (The black seeds of the papaya are edible and have a sharp, spicy
taste. They are sometimes ground and used as a substitute for black pepper.
If you do not plan on eating or using all your papaya seeds within the first few days, you
should place them in a freezer-safe, airtight container and store the seeds in a freezer.
7. Guava seeds 1 tsp.
8. Lemon Peel powder: 2 tsp
9. Podina Powder/Mint Powder: 2.5 tsp
10. Rose Petal (has a cooling effect) leaves(kala gulab/asal gulab, brown aur red say color ka,
aiski khusboo bhi zyada hoti): half cup(winter), full cup (summer). If this results in more
than make the quantity a little less.
11. Aloo Bukhara/Plum: 8-9
12. Apricot/khubani/khobani: 7

Method
Grind all the spices.
Then mash Gur first and then imli (u don't need to take out its seeds before mashing and
neither u need to add water in it, the seeds will get separated automatically when u mash imli)
with it. Then mix the spices and mash all these together until a uniform mixture is formed and
make 60-70 small balls.
Pesto comes from the pestle, a hand held tool with a rounded end that is used to pound or mash
herbs in a stone (marble or other materials) bowl or mortar (vessel).

Q:
How do you dry papaya seeds?
A:
Quick Answer
Before papaya seeds are dried, rinse them clean of all fruit and fruit residue. Once the seeds
are clean, set them in the sun or windowsill while covered with malmal kapra to dry, preferably
in low humidity. Stir the seeds occasionally to expose moisture and ensure each entire seed
dries. This process can take a few days. For making the process faster, after you scoop out the
seeds of a fresh papaya, dry and rub the seeds with a clean towel and then place in the sun or
windowsill to dry further. After sunlight is gone, place the seeds in a sealed container or airtight
container in the fridge)