1/2 cup – Elaichi with the peel
2 tbsps – Clove
2 tbsps – Cinammon
1 tsp – Fennel
2 tbsp – Dry ginger powder
10 nos – Dry tulsi flowers
Dry roast all the spices seperately till they get aromatic. Cool them and grind them to a coarse powder. Add the tulsi flowers.
Vary the quantity of spices according to your taste and liking. You can grind it into a fine powder too. And you can use peeled elaichi too.. Store it in an airtight jar and use it in Chai. Make smaller quantity so that it’s fresh and does not lose it’s aroma.
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