A famous mix of spices from the regions of Maharashtra
1 centimeter (1/2 stick) cinnamon whole
2 bay leaves
2 teaspoon white sesame seeds
2 teaspoon coriander seeds
4 teaspoon desiccated coconut
10 black peppercorns
5 cassia buds
2 tablespoon white poppy seeds
1 teaspoon oil
1. Fry cinnamon, cloves, cardamom and bay leaves in oil.
2. Dry roast rest of the ingredients, over low heat.
3. Let it cool and then grind all the roasted and fried ingredients to a fine powder.
4. Store up to 4 months.