fennel seed, dill, ajwain, sesame seeds, flaxseed, jeshtamadh based mukhwas

source: https://goo.gl/VzkWud

Post delivery, a mother’s body requires various nutrients to recover from childbirth, aid lactation, and gain strength. Not just that the sleepless nights with a newborn can cause acidity. So one needs to include various food items that are gut-friendly, helps reduce/prevent acidity and boost lactation. In India, the traditional post-partum meals and snacks have been perfected over generations to use various such food items. And one such easy to make and use after meal item is Mukhwas.

So here is a humble traditional mukhwas a.k.a. mouth freshener recipe my mother recommended post delivery. Everyone can eat it and is especially beneficial for lactating mothers.

Postpartum Mukhwas | Mouth freshener post delivery diet | Mukhwas for everyone


  • Fennel seeds – 4 tablespoons
  • Sesame seeds – 3 tablespoons
  • Dill seeds (balant saunf) – 2 tablespoons
  • Ajwain – 1.5 tablespoons
  • Flaxseed – 1 tablespoon
  • Turmeric powder – 1 – 2 pinches
  • Jeshtamadh (liquorice) powder – 1/4 – 1/2 tablespoon
  • Rock salt/Black salt – as per taste
  • Lemon juice (freshly squeezed) – few drops (optional)

All these ingredients are usually available in an Indian kitchen. Or one can get them from a local kirana store.



  1. Ajwain: Soak Ajwain in water for 2-3 minutes. If there are tiny impurities, they float up. Remove them and gently clean the ajwain. Drain off the water.
  2. Other seeds: Other seeds are big and impurities if any are easily visible. So no need of soaking, just clean them by spreading on a plate (one type at a time) to remove visible impurities.


  • Mix turmeric with ajwain
  • Optional step – For tangy taste, add lemon juice to ajwain; keep aside for 5-10 minutes
  • Heat a kadhai on low flame on the stove
  • Dry roast ajwain, fennel seeds, sesame seeds, dill seeds, dhana dal & flaxseed separately
  • Transfer each roasted item to a large bowl/plate for cooling
  • Once cooled, mix them well
  • Add rock salt/black salt and jeshtamadh to the mixture; mix well
  • Store in an airtight container

The preparation time is 5 minutes. Cooking time is 5-10 minutes.

Note: Traditionally, even finely crushed Laal supari is added to this mukhwas. If you intend to use, add 1/2 tablespoon to the roasted mix.

How to eat Mukhwas

The traditional way is to consume it after meals. One can consume a small spoon size post lunch/dinner.

With round the clock childcare and erratic schedule, one can forget eating it. So keep it in a clear/glass container on your dining table or wherever you have your meals. That way you would remember to eat it post meals.

Since it is roasted, one can prepare a batch that easily lasts for 3-4 weeks.

Click here to know more traditional Indian post-partum snack recipes which are tasty and easy to make.