Betel Nut Mixture Recipe

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This is a mixture of coconut, aniseed and betelnut that is served at the end of a meal along with or instead of paan.

Dry Coconuts – 2
Aniseed (Saunf) – 200 gms, lightly roasted
Husked Coriander Seeds – 200 gms
Sweet Betelnut (Meethi Supari) – 100 gms

1. Cut each coconut in half and grate.
2. Mix the remaining ingredients.
3. Store in an airtight container.
4. This can be kept for 3 to 4 weeks.

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