Ingredients: Ginger- 250 g Jaggery powder- 250 g Anveshan Hallikar Cow Ghee- 125 g Dry ginger powder- 25 g Cumin- 25 g Black pepper- 25 g Naagkesar, if available- 25 g Cardamom- 25 g Cinnamon- 25 g Indian bay leaf- 25 g Long pepper- 25 g Coriander powder- 25 g Vidanga, if available- 25 g Method: Add jaggery powder to a pan and cook till it thickens a little. Add ginger (grated), stir, and cook on low flame for 5 minutes. To this add ghee and mix well, and let it cook for another 7-8 minutes. Now add the powder of all the above ingredients. Cook further for another 10 minutes. Cut it into pieces in whichever shape you like after it cools down. You can even store it for later use in an air-tight container for about a month.
