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Cut the dried ginger into small pieces.
Heat a pan over medium flame and roast the ginger pieces in the pan until the moisture evaporates and they become dry. Once roasted, place them on a plate to cool down.
Roast the Spices:
In the same pan, add cloves, black pepper, and cardamom. Roast these spices for a minute.
Next, add cinnamon and fennel seeds, and continue roasting for another minute.
Finally, add basil leaves and dry rose petals (if using) and roast everything for an additional minute. Turn off the heat.
Cool the Spices:
Immediately spread the roasted spices on a plate and let them cool completely.
Grind the Spices:
Once the spices are cool, place them in a mixer jar and grind them to a fine powder.
Add the roasted spices back into the jar along with the nutmeg powder and blend again to combine everything thoroughly.
Store and Use:
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