Coriander seeds – One cup
Fennel seeds – Three fourth cup
Jeera – Half cup
Fenugreek seeds – One fourth cup
Green cardamom -8-9 pods
Nutmeg – Half inch
Dry roast everything separately. Mix everything and grind into fine powder. Can be stored into an airtight container for 6-8 weeks.To make Kashaya,add 1tsp of powder to 1 cup of milk and add quarter cup water let it reduce to 1cup. Enjoy your kashaya with or without sugar /jaggery. It can also be made without milk, just add powder to water boil and reduce add lime and sweetener of your choice.