Kashaya/ Kashayam Powder (South Indian Ayurvedic beverage Mix)
Kashaya or Kasahayam is an Ayurvedic beverage which keeps body warm and healthy during winter. It is an excellent hot beverage to soothe cold and flu. This aromatic and sweet spiced Ayurvedic beverage with mild heat from peppercorns is all time favourite for people from coastal Karnataka. Kashaya recipe with step by step photos and video.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 25 cups
Ingredients
Gluten free, Nut free
1 cup = 240ml
For Kashaya Powder
- 1/2 cup Coriander Seeds
- 1/4 cup Cumin Seeds
- 1 tbsp Black Peppercorn
- 1/4 cup Fennel Seeds
- 2 inch Dried Ginger
- 2 tsp Turmeric Powder
- 2 tsp Cloves
- 2 tsp Cardamom
For 1 cup Kashaya/ Kashayam
- 1 tsp Freshly ground powder
- 1 cup Water
- 2 tbsp Milk
- 1 tbsp Jaggery powder
Instructions
- Dry roast 1/2 coriander seeds, 1/4 cup cumin seeds, 1 tbsp black peppercorns, 1/4 cup fennel seeds on low flame until they release the aroma.
- Now add 2 tbsp cloves, 2 tbsp cardamom. Roast on low flame for couple of minutes, turn off the flame and allow them to cool.
- Crush dry ginger in a mortar and pestle.
- Add the roasted ingredients, crushed ginger and turmeric powder into a blender.
- Now grind all the ingredients to a powder and store it in an air tight container.
- In a pan bring water to boil.
- Add kashaya powder and jaggery, let it boil for couple of minute.
- Add milk and brew it for a minute and turn off the heat.
- Strain and enjoy mildly spiced kashaya while its still hot.
Video
Notes
Adjust milk as per your preference.
Jaggery powder can be substituted with sugar.
Allow the ground powder to cool down completely before storing in an air tight container.
With above measurements, you can prepare approximately 25 cups kashaya.
If you like this healthy beverage, you might also like Chai Masala Powder, Dry Fruit Lassi, Masala Lassi.
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