4 tablespoons fennel seeds (saunf) 4 green cardamoms 3 tablespoons crystallized sugar, mishri 1 teaspoon black pepper
For one glass of sherbet:
1-2 tablespoons saunf premix, adjust to taste 1-2 teaspoons lemon juice Black salt, to taste Chilled water
Directions:
1. Make the Premix: Add fennel seeds, green cardamoms, mishri, and black pepper to a coffee grinder or spice mill. Grind into a fine powder. Your saunf premix is ready. 2. Prepare the Sherbet: In a glass, add lemon juice and black salt. Add 1-2 tablespoons of the saunf premix, as per your preference. Pour in chilled water and mix well until everything is combined. 3. Stir well and enjoy this refreshing, cooling summer drink.
Once the masala is cooked properly, add cashew and paste and mix it well. Keep mixing continuously so that the cashew does not get burnt. Add a little water and garam masala, and keep mixing it.
Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.
In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well
