Preparation Time: 5 minutes.
Cooking Time: 1 minute.
Makes ¾ cup.
3 tbsp cloves (laung / lavang)
¼ cup cardamom (elaichi)
1½ tbsp black peppercorns (kalimirch)
2 sticks cinnamon (dalchini)
¼ cup dried ginger powder (soonth)
1 tsp nutmeg (jaiphal) powder
1. Combine the cloves, cardamom, black peppercorns and cinnamon in a broad non-stick pan and dry roast on a medium flame for 1 minute.
2. Transfer into a plate and keep aside to cool completely.
3. Once cooled, add the dried ginger powder, nutmeg powder and blend in a mixer to a smooth powder.
4. Store in an air-tight container and use as required.