- 2 green apples
- 1 tablespoon ghee
- ¼ teaspoon fennel seeds (saunf)
- ¼ teaspoon nigella seeds (kalonji)
- ¼ teaspoon cumin seeds (jeera)
- ¼ teaspoon mustard seeds (rai)
- 2 tablespoons jaggery powder
- ¼ teaspoon black salt
- 1 teaspoon cardamom (choti elaichi) powder
- ¼ teaspoon garam masala
- Peel the green apples and grate them.
- Heat a pan and add the ghee. Once it melts, add the fennel, nigella, cumin and mustard seeds. Once they splutter, add the grated green apple and cook it for 2 minutes.
- Now add the jaggery powder. The jaggery and apple will combine into a thick paste. Add a pinch of salt, cardamom powder and garam masala. The mixture should turn glossy and come together.
- Turn off the flame and let the chunda cool down before storing it in an air-tight container.
Rakshita Dwivedi is an entrepreneur who runs Recipe Dabba, which empowers kids with healthy food choices and uses cooking as a gender agnostic life skill. She has won many awards including the Orange Flower Award, Women Disruptors Award, Homepreneur Award and Web Wonder Women awarded by the Ministry of Women and Child Development. For more recipes, follow her on Instagram @recipe_dabba