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Start by cutting the dried ginger into small pieces.
Heat a pan on medium flame. Add the ginger pieces to the pan and dry roast them until they become crisp and moisture is gone. Once roasted, remove the ginger from the pan and place it on a plate to cool.
2. Roast the Remaining Spices:
In the same pan, add cloves, black pepper, and cardamom. Roast them gently for a minute.
Now, add cinnamon and fennel seeds to the pan and continue roasting for another minute.
Add the basil leaves and dry rose petals (if using), then roast everything together for an additional minute. Be sure to not burn the spices.
Turn off the flame and spread the roasted spices onto a plate to cool down completely.
3. Grind the Spices:
Once cooled, place the dried ginger and roasted spices in a mixer jar. Grind them into a fine powder.
After the first round of grinding, add the nutmeg powder and blend everything together once more, ensuring the spices are thoroughly mixed.
4. Store and Use:
Store the tea masala powder in an airtight container to keep it fresh for longer.
To use, simply add a pinch or two of this masala to your tea while brewing for a warm, aromatic flavor.
Tips:
Adjust Spices: You can adjust the quantities of spices to suit your taste, especially the black pepper and cardamom if you prefer more heat or sweetness.
Storage: Keep the tea masala in a cool, dry place, and it can last for a few months. It will keep your tea flavorful and fragrant.
Enjoy a cup of chai with this homemade tea masala for a truly refreshing experience!
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