Shahi Meetha Mukhwas

Instructions

1. Dry roast seeds, nuts, and dates: In a frying pan on low flame, dry roast fennel seeds until fragrant (2-3 minutes), then let cool. Repeat the process separately for dried coriander seeds, almonds, cashew nuts, and dry dates.
2. Prepare betel leaves: Remove the midrib stem from the betel leaves and cut them finely using scissors.
3. Combine ingredients: In a large tray, combine the cut betel leaves, roasted fennel seeds, roasted dried coriander seeds, roasted almonds, roasted cashew nuts, roasted dry dates, colored desiccated coconut, betel nut, colored fennel seeds, silver mint balls, rose petal jam, cardamom powder, and dried rose petals.
4. Prepare catechu and limestone mixture: In a small bowl, mix catechu powder, edible limestone, and water until well dissolved.
5. Mix all components: Add the dissolved catechu and limestone mixture to the large tray with other ingredients and mix thoroughly until well combined.
6. Storage and serving: Store the Shahi Meetha Mukhwas in an airtight jar in the refrigerator for up to 6 months. Serve as a mouth freshener after meals.