Herbal dishes of Chhattisgarh, India. 63. Ajwain Ke Burfi.

Ajwain is a common name of Ammi (Carum copticum). The natives of Chhattisgarh use its fruit as spice. The natives also use it most commonly as home remedies. The traditional healers use Ajwain as medicine in treatment of many common diseases with internally as well as externally. Ajwain Ke Burfi is a sweet dish prepared by using Ajwain. Among natives it is popular as 'Dawai ke Meetha' (Preparation for medicinal purposes). The traditional healers and senior natives of Chhattisgarh use this sweet dish for medicinal purposes. According to them, it is a promising appetizer. It also helps the patients having the problem of poor digestion. They specially recommend its use during rainy season when these troubles are in intense forms. Material Required : Ajwain, Limau (Lemon) juice, Shakkar (Sugar)

Method of Preparation : Ajwain is dipped in Lemon juice and after soaking, it is dried in shade. After drying, Ajwain is converted into powder. By mixing this powder in Sugar syrup (Chashni), square shaped Burfis are prepared. This prepared can be stored for future use. According to the healers the Limau juice plays an important role in making the sweet dish more promising.

Botanically, Ajwain is an annual erect and branched herb; stem glabrous; Leaves 2-3 pinnate; Inflorescence an axillary or terminal compound umbel; Flowers white; Fruits ovoid, muricate.