Ingredients
Method
- Dry roast each and every ingredients given separately till nice aroma comes(popping sound should be heard while roasting).
- Try to segregate two to three ingredients for cooling in plates to avoid sweating.
- When cool grind it to a fine powder and store.
- I have powdered it in flour mill as the quantity was more.
- This ground powder should be spread over a news paper sheet to cool and then transferred to a airtight stainless steel containers.
Notes
While grinding make it as fine powder.
I have used dry ginger powder you can use the whole dry ginger.
I have used yellow cholam instead of white or you can use both.
Roasting part should be done nicely for nice quality,taste and the shelf-life also increases.
You can keep fresh for months if stored properly in airtight containers.
You can even add Barley with it.
I have used dry ginger powder you can use the whole dry ginger.
I have used yellow cholam instead of white or you can use both.
Roasting part should be done nicely for nice quality,taste and the shelf-life also increases.
You can keep fresh for months if stored properly in airtight containers.
You can even add Barley with it.