Dry roast 1/2 coriander seeds, 1/4 cup cumin seeds, 1 tbsp black peppercorns, 1/4 cup fennel seeds on low flame until fragrant.
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.