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Saturday, July 4, 2020

Kashaya Powder (Hudi)

2.5 cups Cumin seeds / Jeerige
1.5 cups Coriander seeds / Kottambari
2 Tbs Fenugreek seeds / Menthe
2 Tbs whole Wheat grains / Godhi (optional)


Put coriander seeds in a pan and dry roast for about 3-4 mins low flame until it gives nice aroma.

Add fenugreek seeds, wheat grains and fry them together for about 1-2 mins in low/medium flame.

Add cumin seeds and fry them in high flame until it starts spluttering and gives nice aroma for about 5 mins as shown in the picture below. Let it cool for about 30 mins.

Put this fried ingredients in a mixer and make smooth powder. Store it in an airtight container. For longer shelf life store this in a refrigerator.

To prepare Kashaya, put 1 cup of milk or required amount of milk and water, sugar and bring it to boil. Add 1/2 tsp Kashaya powder and mix them well and keep it in low flame for about 1 min.

Filter this if required or serve as is.

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