This Mukhwas Recipe is both a homemade Mouth Freshener and a digestive aid, taken after any meal, be it lunch or dinner. There are a lot of types of Mukhwas that are available in the market, and this time, I’m sharing a simple recipe of Indian Mukhwas that uses the ingredients that are not only good for your skin but also for your digestion. This mouth freshener is totally sugar-free, so it is completely healthy to eat and contains ingredients such as Amla and Beetroot, which are themselves very healthy for your body. You can also store it in an airtight container and use it for the long term.
Also, check out my other Homemade Recipes, such as Gulkand, White Butter, Hung Curd, Condensed Milk, Dahi, Paneer, Peanut Butter, Khoya, and Ghee.
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Amla Beetroot Mukhwas Recipe Video
Amla Beetroot Mukhwas Ingredients
- 1.5 kg Amla
- 800 gm Beetroot
- 2-inch Ginger
- 1 tbsp Fennel seeds
- 1 tsp Jeera
- 1 tsp Ajwain
- 1 tsp Black Pepper
- salt to taste
- 1 tsp black salt
- 1 tbsp chaat masala
- Dried Betel Leaves
- Dried Rose Petals
How To Make Amla Beetroot Mukhwas
1. To make Mukhwas at home, I’ve taken around 1.5 kg of Amla and around 800 gm of medium-sized Beetroot. Wash the Amla and Beetroot properly and dry them completely using a kitchen towel.
2. Take a grater and coarsely grate the Amlas. Ensure that you remove the Amla seeds.
3. Now, take 2 inches of Ginger and grate it finely.
4. Next, cut the sides of the beetroot and peel them using a hand peeler.
5. Now, we will coarsely grate the peeled beetroot. Keep them aside.
6. Next, we will prepare a spice blend. Take 1 tbsp Fennel seeds, 1 tsp Jeera, 1 tsp Ajwain, and 1 tsp Black Pepper. Dry roast the spices on a low flame.
7. After roasting them, add them to a grinding jar, add salt to taste, 1 tsp black salt, and 1 tbsp chaat masala. Grind them into powder form.
8. Add the powdered spices, grated Amla, and beetroot to a large bowl. Also, add powdered jaggery for sweetness.
9. Mix everything well, then spread it on large plates. We will dry them under a fan for 2-3 days. Avoid drying them in sunlight, as it may change the color and taste.
10. In 2-3 days, the mixture will be completely, and then you can take everything in 1 large plate.
11. To further enhance the taste and aroma, we will add dried betel leaves. To dry them, we will wash them thoroughly, spread them on a towel, and dry them under a fan for a day. Just crush them in your hands and mix them.
12. Also, take dry rose petals. Crush them and add to the mixture.
13. Mix everything well. The Mukhwas is ready.
14. You can store them in an airtight container and use them for up to a year.
Enjoy!
Recipe Card
Amla Beetroot Mukhwas Recipe | Homemade Mouth Freshener & Digestive
Ingredients
- 1.5 kg Amla
- 800 gm Beetroot
- 2 inch Ginger
- 1 tbsp Fennel seeds
- 1 tsp Jeera
- 1 tsp Ajwain
- 1 tsp Black Pepper
- salt to taste
- 1 tsp black salt
- 1 tbsp chaat masala
- Dried Betel Leaves
- Dried Rose Petals
Instructions
- To make Mukhwas at home, I’ve taken around 1.5 kg of Amla and around 800 gm of medium-sized Beetroot. Wash the Amla and Beetroot properly and dry them completely using a kitchen towel.
- Take a grater and coarsely grate the Amlas. Ensure that you remove the Amla seeds.
- Now, take 2 inches of Ginger and grate it finely.
- Next, cut the sides of the beetroot and peel them using a hand peeler.
- Now, we will coarsely grate the peeled beetroot. Keep them aside.
- Next, we will prepare a spice blend. Take 1 tbsp Fennel seeds, 1 tsp Jeera, 1 tsp Ajwain, and 1 tsp Black Pepper. Dry roast the spices on a low flame.
- After roasting them, add them to a grinding jar, add salt to taste, 1 tsp black salt, and 1 tbsp chaat masala. Grind them into powder form.
- Add the powdered spices, grated Amla, and beetroot to a large bowl. Also, add powdered jaggery for sweetness.
- Mix everything well, then spread them on large plates. We will dry them under a fan for 2-3 days. Avoid drying them in sunlight, as it may change the color and taste.
- In 2-3 days, the mixture will be completely, and then you can take everything in 1 large plate.
- To further enhance the taste and aroma, we will add dried betel leaves. To dry them, we will wash them thoroughly, spread them on a towel, and dry them under a fan for a day. Just crush them in your hands and mix them.
- Also, take dry rose petals. Crush them and add to the mixture.
- Mix everything well. The Mukhwas is ready. You can store them in an airtight container and use up to a year.
- Enjoy!
