Both the sides of my family were different in many ways. Never the less, the joy of celebrating the festival was the same in both my maternal and paternal ancestral homes and I surely miss them now.
I do hope you will try the recipe I share and enjoy at home. Bring back your old memories and live them.
Kashaaya: Indian Herbal Brew
For the powder:
2 cups coriander seeds
1 cup cumin seeds
1/2 cup fennel seeds
2 tbsp. black pepper
1/2 cup water
1/2 cup milk
1 tbsp. jaggery
1 tsp. fresh grated ginger or ginger powder (optional)
1 tsp kashaya powder
Dry roast all the ingredients in low flame till mildly fragrant. Allow it to cool completely. Grind it into a fine powder. Store in an airtight container.
To prepare Kashaya, heat water along with the Kashaya powder, jaggery and ginger (optional) till it comes to a rolling boil. Allow it to boil for 2 minutes. Turn off the flame and add hot milk. Stir well. Strain through a muslin cloth and serve hot.