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Candied Fennel Seeds

Print Recipe
Sweet Mukhwas or Sugar Coated Saunf
Cook Time 10 minutes
Total Time 10 minutes
Servings 5 servings
Calories 58
Author Alyssia Sheikh

Ingredients

  • 2 Tbsp sugar
  • 2 Tbsp coconut sugar*
  • 3 Tbsp water
  • ⅓ cup fennel seeds
  • *NOTE: I tried this recipe with all coconut sugar instead of half regular & half coconut sugar—it didn’t work! The mixture was too sticky and the fennel did not dry/crystallize properly.

Instructions

  • Bring sugar, coconut sugar, and water to a boil over high heat, stirring continuously until a syrup forms. There will be bubbles! It should take 3-5 minutes.
  • Reduce heat to medium and add the fennel seeds. Stir until the mixture crystalizes—it will be quick! (The fennel should look dry, but it will also dry a bit more as it cools.)
  • Remove pan from heat and stir another 30-40 seconds, until the fennel seeds dry and can separate.
  • Add to a dish to serve immediately or store in an airtight container for later.
  • Great on salads, desserts, oats, or as a breath freshener after a meal. Great for digestion!
  • Lasts 1-2 weeks stored in an airtight container.
  • Yields ⅓ cup candied fennel seeds.

Video

Nutrition

Serving: 1Tbsp | Calories: 58kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Fiber: 3g | Sugar: 10g