Скачать или смотреть Cranberry Pan Mukhwaas

U.S. Cranberries are more than just a fruit—they're a powerhouse of flavor and nutrition. With their deep red hue, tangy-sweet taste, and antioxidant-rich profile, these superfruits effortlessly elevate both traditional and modern recipes.

Our Cranberry Paan Mukhwaas fuses the timeless charm of Indian digestives with the zingy goodness of U.S. cranberries, giving your after-meal ritual a vibrant twist! Refreshing, flavorful, and shelf-stable—it's a sweet ending with a global flair.

This recipe makes 1kg of Cranberry Pan Mukhwaas

Ingredients -
56.8g Dehydrated Pan Leaves
70.7g Roasted Desiccated Coconut
139.7g Dhana Dal
69.9g Tutti Frutti
56.8g Fennel Seeds
56.8g Melon Seeds
94.3g Coloured Fennel
9.6g Dried Rose Petals
69.9g Dried Dates, chopped
69.9g Raisins, chopped
235.8g Gulkand
69.9g Cranberry, chopped

Method-
1. Wash and pat dry pan leaves.
2. Chop and put them in a dehydrator for 2-3 hours at 50 degrees C.
3. Now, in a ribbon blender, add the pan leaves along with other ingredients. Mix everything, until well combined. (Use gloves while mixing to prevent any water or moisture)
4. Transfer to a sterilized airtight jar and store.