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Amla mukhwass
by rajni ahuja
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Keep in air tight container ,its shelf life is 2yr
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Amla mukhwass recipe - How to make Amla mukhwass
Cooking Time: Total Time:
amla 1kg
ajwain 50gm
black salt 50gm small packet
salt to taste
- Sct amla sigments remove seed
- Rub atwain ,black salt and salt to segments ,dry in sun ,till it is fully dried
- After meals or any time suck it.very tastey ,digestive ,full of vitamin c
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This recipe was contributed by rajni ahuja on 03 Mar 2004
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