Ingredients:
• 1/2 cup cumin seeds (jeera)
• 2 tablespoons fennel seeds (saunf)
• 2 tablespoons coriander seeds (dhania)
• 1 tablespoon carom seeds (ajwain)
• 1 tablespoon dried mango powder (amchur)
• 1 tablespoon black salt (kala namak)
• 1 tablespoon regular salt
• 2 tablespoons jaggery (or adjust to taste)
• 1 teaspoon black pepper powder
• 1 teaspoon dried ginger powder (saunth)
• 1 tablespoon lemon juice (optional)
Instructions:
1. Roasting the Spices:
• Dry roast the cumin seeds, fennel seeds, coriander seeds, and carom seeds separately in a pan on low heat until they release a fragrant aroma. Be careful not to burn them.
• Let them cool completely.
2. Grinding:
• Once cooled, grind the roasted seeds to a fine powder using a spice grinder or blender.
3. Mixing Ingredients:
• In a mixing bowl, combine the ground spice powder with dried mango powder, black salt, regular salt, black pepper powder, and dried ginger powder.
4. Adding Jaggery:
• Add grated or finely chopped jaggery to the spice mixture. Mix well. The jaggery helps in binding the mixture.
5. Forming the Golis:
• Knead the mixture well so that it becomes a dough-like consistency. If the mixture is too dry, you can add a little lemon juice to help bind it.
• Take small portions of the mixture and roll them into small balls (golis). You can make them the size of a pea or slightly larger, depending on your preference.
6. Drying:
• Spread the golis on a plate and let them air dry for a few hours to firm up. Alternatively, you can dry them in a preheated oven at the lowest setting for a few minutes.
7. Storage:
• Once the golis are completely dry, store them in an airtight container. They can be kept for several weeks.
Usage: