A very authentic all purpose dessert spice mix.
Must have
Kitchen spice
When you are stepping into a festive season, making a dessert for your family
and friends and numerous visitors becomes inevitable. Because A- it’s tradition,
B- it’s homemade and C - very important, you know what goes in the dessert. :)
Moving on to my very special dessert, ‘All Purpose Spice Mix’, is made with a
handful of ingredients. All that matters is the proportions of the whole spices.
I promise they are all compatible with each other and none will compete with
each other when it comes to tastes or flavors. They work beautifully togetherš§”
These are authentic spices from the tropics of India. Cardamom, Nutmeg, Dry
ginger, Cinnamon sticks, Cloves, Black Tellicherry pepper and Saffron is
completely optional.
1 Cup Green whole Cardomom 2 whole soft Nutmeg 1/4 cup dry ginger 3 medium
sized Cinammon sticks 1 teaspoon cloves 1 teaspoon black Tellicherry pepper
Bring a big non stick pan to heat. Heat the pan for 5 minutes on med high and
high for 1 min. Place your palm 1-2 inches above the pan to feel the heat. If it
feels moderately hot turn off the flame. Pour out all the whole spices in one
level on the hot pan, so each spice is equally heated up and toss the spices and
keep moving them around to evenly heat them up.
Put the pan aside and let it cool down. This process locks in the flavors and
aroma and makes its rich and aromatic. Partly grind the spices in your dry
grinder carefully. You can gently crush the nutmeg and dry ginger in a separate
stone crusher then add it to your grinder. Grind them all to a fine powder.
Place a cinnamon stick in the center of the bottle just like so in the picture.
This technique ensures your spice jar remains dry from moisture. Place and store
this jar in a dark cool pantry.
Enjoy it all year long, just sprinkle over your cooked warm dessert. This also
works amazing in your CHAI as your CHAI masala.
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