Indian candied fennel seeds - need recipe?

Question

I have looked everywhere for this, but can't find it. Hopefully somebody knows what I am talking about!

In India (and Indian restaurants) they generally serve candied fennel seeds in lieu of dinner mints. I would like to make this, but I'm not really sure how. Also, I know that sometimes there are also anise seeds in there as well; are there other additions I could make?

Answer 1

You can easily buy this in any Indian grocery store, nobody makes this at home. It's called: badishep, supari, saunf, mukhwaas (depends on the ingredients).

They aid in digestion & freshen the breath


Ingredients

500 gms. green saunf (fennel seeds)
250 gms. dhana dal (roasted coriander seed kernels, commercially available)
125 gms. chaalia supari chips
75 jesthimadh powder
50 gms. hari pathi (muletti pathi) cleaned
5 gms. each cardamoms, cloves and cinnamon
3/4 tsp. black salt
3/4 tsp. sendha salt
1/4 tin kashmiri sugandh (small)
125 gms. ghee

Method


Clean supari and hari pathi thoroughly.
Dry roast saunf till aroma exudes.
Dry roast whole spices till brown and aroma exudes.
Cool both. Grind spices fine in dry grinder.
Grind fennel coarsely, in dry grinder.
Heat ghee in a very large pan, add supari and fry till golden brown.
Do not overfry or the supari with turn bitter.
It should exude a light aroma.
Add hari pathi, dhana dal. Stir, take off fire.
Add crushed saunf, jesthimadh, ground spices, salts, kashmiri sugandh.
Mix very well either with hand or a large spatula.
Cool completely before storing in clean airtight jars.
To be served after meals in small quantities.
This is a favourite Indian digester or mouthfreshener.

Making time: 1 hour
Makes: One and a half 2-litre jars
Shelf life: 8-10 weeks

Answer 2

Candied Fennel

Answer 3

CANDIED FENNEL SEEDS RECIPE
Ingredients:
3/4 cup fennel seeds, toasted
3/4 cup toasted sunflower seeds
1/4 cup sugar
2 tablespoons water
1/2 tablespoon unsalted butter
1/8 teaspoon baking soda
1 1/2 teaspoon ground fennel
1 teaspoon freshly-ground white pepper (optional)


Directions:

Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add sunflower seeds and set aside.

Place sugar, water, and butter in a heavy saucepan over low heat until sugar dissolves. Increase heat and boil for 2 minutes or until the liquid is thick and syrupy. Remove from heat and add baking soda, ground fennel, pepper, toasted fennel seeds and sunflower seeds. Mix rapidly to coat seeds with syrup. Immediately pour the mixture on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch.

When completely cool, transfer into a tightly covered container and store in a cool and dry place. Serve with coffee or tea.

This recipe for Candied Fennel serves/makes 1.5 cups

Some helpful notes that I found elsewhere:
Note: This person mixed her seeds in a bowl, not the saucepan.
"When combining the sugar, water and butter, stir frequently until the sugar and butter have melted but don't let the sugar mixture caramelize or boil for too long. As the syrup heats up, you will also see fine crystals on the spoon when you dip it into the syrup and let it run. When the crystals disappear, you are nearer to the syrup being ready to use. The syrup will be ready when you can put drops into a glass of cold water and the sugar doesn't dissipate, it will clump up (this is known as the soft ball stage). You can also put a drop on a cool plate--if it does not run, it is also at softball stage.

Having your seeds in a bowl (I used a small stainless steel round bottomed bowl), take half a soupspoon full of syrup and pour it into the seeds, shaking the bowl with your right hand as you do so.

Working quickly, begin to stir the seeds using the small fork, (think scraping the side of the bowl or beating eggs) with your left hand while holding the bowl in your right (or vice versa if you are naturally left handed). As the seeds separate, (you may need to help them along with the fork), they will begin to roll, continue this fast stirring until the seeds are separate. This will require some effort and should be done with some speed."

Answer 4

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RE:
Indian candied fennel seeds - need recipe?
I have looked everywhere for this, but can't find it. Hopefully somebody knows what I am talking about!

In India (and Indian restaurants) they generally serve candied fennel seeds in lieu of dinner mints. I would like to make this, but I'm not really sure how. Also, I know that...

Answer 5

I think what you mean in palli mutayi or the stuff you eat when you finish after eating your meal at an Indian restaurant.

3/4 cup fennel seeds, toasted
3/4 cup toasted sunflower seeds
1/4 cup sugar
2 T water
1/2 T unsalted butter
1/8 tsp baking soda
1 1/2 tsp ground fennel
1 tsp freshly-ground white pepper (optional)

Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add sunflower seeds and set aside.

Place sugar, water, and butter in a heavy saucepan over low heat until sugar dissolves. Increase heat and boil for 2 minutes or until the liquid is thick and syrupy. Remove from heat and add baking soda, ground fennel, pepper, toasted fennel seeds and sunflower seeds.

Mix rapidly to coat seeds with syrup. Immediately pour the mixture on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch. When completely cool, transfer into a tightly covered container and store in a cool and dry place. Serve with coffee or tea.


CANDIED FENNEL SEEDS RECIPE
Ingredients:
3/4 cup fennel seeds, toasted
3/4 cup toasted sunflower seeds
1/4 cup sugar
2 tablespoons water
1/2 tablespoon unsalted butter
1/8 teaspoon baking soda
1 1/2 teaspoon ground fennel
1 teaspoon freshly-ground white pepper (optional)


Directions:

Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add sunflower seeds and set aside.

Place sugar, water, and butter in a heavy saucepan over low heat until sugar dissolves. Increase heat and boil for 2 minutes or until the liquid is thick and syrupy. Remove from heat and add baking soda, ground fennel, pepper, toasted fennel seeds and sunflower seeds. Mix rapidly to coat seeds with syrup. Immediately pour the mixture on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch.

When completely cool, transfer into a tightly covered container and store in a cool and dry place. Serve with coffee or tea.

This recipe for Candied Fennel serves/makes 1.5 cups

Some helpful notes that I found elsewhere:
Note: This person mixed her seeds in a bowl, not the saucepan.
"When combining the sugar, water and butter, stir frequently until the sugar and butter have melted but don't let the sugar mixture caramelize or boil for too long. As the syrup heats up, you will also see fine crystals on the spoon when you dip it into the syrup and let it run. When the crystals disappear, you are nearer to the syrup being ready to use. The syrup will be ready when you can put drops into a glass of cold water and the sugar doesn't dissipate, it will clump up (this is known as the soft ball stage). You can also put a drop on a cool plate--if it does not run, it is also at softball stage.

Having your seeds in a bowl (I used a small stainless steel round bottomed bowl), take half a soupspoon full of syrup and pour it into the seeds, shaking the bowl with your right hand as you do so.

Working quickly, begin to stir the seeds using the small fork, (think scraping the side of the bowl or beating eggs) with your left hand while holding the bowl in your right (or vice versa if you are naturally left handed). As the seeds separate, (you may need to help them along with the fork), they will begin to roll, continue this fast stirring until the seeds are separate. This will require some effort and should be done with some speed."


OR SOMETHING MUCH EASIER BUY IT AT AN INDIAN GROCERY!!