Mukhwas Pan-Masala is an Indian sweetened seed mixture that includes betelnuts, fennel seeds and cardamon seeds. Other mixtures include, shredded coconut, sugar coated fennel seeds, sesame seeds and coriander seeds and they are used as a breath freshener after a meal and you’ll find it in an Indian supermarkets.
My family loved aniseed. Liqourice, Pontefract cakes, Allsorts, Gob stoppers and liquourice comfits. For me this mix is like having a mouth full of mini liquorice comfits.
Or
follow the recipe below and dip the toffee apples or pears into toasted sesame seeds.
100 g Mukhwas Pan-Masala or Toasted sesame seeds
8 small Russet apples
1 kg granulated sugar
100 ml water
Wooden lollypop sticks
Place the Mukhwas Pan - Masala on a large plate and spear the apples firmly with the skewers.
Place the sugar and water in a small heavy based pan, and stir until dissolved, bring the syrup to a boil and cook until a light golden caramel colour.
Place the bottom of the pan into another of cold water (to prevent it cooking more) and with the pan tilted, carefully dip each apple into the caramel. Lift out, scrape off any excess and then dip into the masala mix or sesame seeds (or sprinkle over the apples) and place on parchment paper or a lightly oiled tray until set.
Other seed mixes from The Spice Shop on Drummond street. (Behind Euston Station 020 7916 1831)
Poona Mukhwas
Fennel, melon, split coriander and dill seeds. Shredded betelnut, poppy seeds and green leaves.
Mukhwas Manav
Sesame, dhana dall, fennel seeds, coconut and chanothi leaves
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