Anardana powder is a spice made from roasted and ground pomegranate seeds, known for its unique blend of tartness and sweetness.
This homemade powder is made by deseeding pomegranates, air-drying the seeds, and then roasting and grinding them.
Follow my simple step-by-step recipe to know the process to make anardana powder at home.
KEY TAKEAWAYS
- Select only ripe pomegranates to make anardana powder at home to achieve a richer taste profile.
- Store the powder in an airtight container, preferably made of glass or ceramic.
- Use this powder in curries, gravies, salads, chutneys, sauces, and more.
How to Make Anardana Powder? (Step by Step Guide with Images)
Step 1: Take 2 or 3 pomegranates and deseed them. Wash the pomegranate seeds and put them on a paper towel. Use a fork or spoon to spread then evenly. After 10 minutes or so, the water will be absorbed by the paper towel.
(Pro tip: For better removal of the moisture from the seeds transfer them to another set of paper towels, spread them evenly, and let them sit for another 10 to 15 minutes).
Step 2: After the water is soaked completely, take the tray of your oven, lay down parchment paper nicely, and put the pomegranate seeds on the tray.
(Pro tip: Putting a parchment paper on the tray is a good practice. It will save you from the hassle of scraping the seeds sticking to the tray).
Step 3: Now, set your oven at its lowest temperature or within the range of 150 to 170 degrees Fahrenheit, and roast the pomegranate seeds. It will take about 4 to 5 hours. When the pomegranate seeds are cool enough, transfer them to your grinder.
(Pro tip: If you do not have a microwave oven, or if you want to make your anardana powder quickly, you can dry roast the pomegranate seeds in a frying pan on a low flame on your gas stove as well).
Step 4: Grind them to a fine powder. If you want a finer and smoother texture, grind the seeds a couple of times.
(Pro tip: Grind the pomegranate seeds intermittently. This will prevent heat generated by the rotating motor and clumping of the powder).
Step 5: Finally, when you are happy with the texture of the ground pomegranate seeds, transfer them from the grinder to a plate and your homemade pomegranate or anardana powder is ready to be consumed.
Recipe Card
Anardana Powder | Pomegranate Powder
Ingredients
- 2 pieces Pomegranate
Instructions
- Take 2 or 3 pomegranates and deseed them. Wash the pomegranate seeds and put them on a paper towel. Use a fork or spoon to spread then evenly. After 10 minutes or so, the water will be absorbed by the paper towel.(Pro tip: For better removal of the moisture from the seeds transfer them to another set of paper towels, spread them evenly, and let them sit for another 10 to 15 minutes).
- After the water is soaked completely, take the tray of your oven, lay down parchment paper nicely, and put the pomegranate seeds on the tray.(Pro tip: Putting a parchment paper on the tray is a good practice. It will save you from the hassle of scraping the seeds sticking to the tray).
- Now, set your oven at its lowest temperature or within the range of 150 to 170 degrees Fahrenheit, and roast the pomegranate seeds. It will take about 4 to 5 hours. When the pomegranate seeds are cool enough, transfer them to your grinder.(Pro tip: If you do not have a microwave oven, or if you want to make your anardana powder quickly, you can dry roast the pomegranate seeds in a frying pan on a low flame on your gas stove as well).
- Grind them to a fine powder. If you want a finer and smoother texture, grind the seeds a couple of times.(Pro tip: Grind the pomegranate seeds intermittently. This will prevent heat generated by the rotating motor and clumping of the powder).
- Finally, when you are happy with the texture of the ground pomegranate seeds, transfer them from the grinder to a plate and your homemade pomegranate or anardana powder is ready to be consumed.
Notes
- Make sure that the pomegranate seeds have dried up perfectly. This will help in proper roasting.
- Keep the flame low while roasting the pomegranate seeds. This will prevent burning.
- Cool them completely before grinding. This will ensure high quality and texture of the anardana powder.
- Grind the seeds in short intervals. This will prevent heat generation due to the electric motor and clumping.
- I always grind the seeds in batches and in multiple sessions. This helps achieve the perfect consistency in my anardana powder.
