Jeera Goli ( Jeera Bati )

First, roast the cumin seeds in a pan over low heat until they release a pleasant aroma. Be careful not to let the cumin burn. Once cooled, grind it in a blender to form a fine powder.

In a large bowl, combine the ground cumin, dry mango powder (amchur), black salt, black pepper, asafoetida (hing), and half a cup of powdered sugar; mix thoroughly.

Now, gradually add lemon juice to this dry mixture, a little at a time. Knead it by hand, just as you would knead dough. The goal is to prepare a firm mixture (dough) that can be rolled into small balls.

Apply a little ghee or powdered sugar to your hands. Now, roll the mixture into small balls (or pellets).

Thoroughly coat the prepared balls in the remaining powdered sugar (or *boora*) to prevent them from sticking to one another and to give them an attractive appearance.

Store these balls in a clean, dry glass jar. They remain fresh for several months.