CANDIED FENNEL SEEDS
Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. You might have seen the brightly coloured sugar-coated version at your local Indian restaurant, which is the Indian version of an after-dinner mint on your way out. Here’s a healthier take on those commercial sweeties — keep a little pot of the mix in your bag and enjoy a pinch after your meal. Don’t have time to make this recipe? Just grab yourself a box, bag or jar of fennel seeds from the supermarket and keep in your bag for a little nibble when needs be.
INGREDIENTS
4 tbsp jaggery
4 tbsp (¼ cup) water
⅓ cup fennel seeds
METHOD
In a small saucepan or frying pan, bring the jaggery and water to a boil over high heat, stirring continuously for 3-5 minutes (quicker in a frying pan) until a bubbly syrup forms.
Add the fennel seeds and to a medium heat. Keep stirring until the mixture begins to dry out and crystallise, and remove from the heat.
Keep stirring another 30-40 seconds to allow for extra evaporation and to stop it sticking too much to the bottom.
Turn out onto a plate lined with parchment paper and allow to cool.
Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your bag to aid digestive discomfort.