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Kashayam Recipe For Immunity served in a glass
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Ingredients

For Kashaya Powder:

    Dry Spices:

    • 1/2 Cup Coriander Seeds
    • 1/4 Cup Cumin Seeds
    • 2 tsp Black Peppercorn
    • 1 tsp Fennel Seeds
    • 1 tsp Carom Seeds
    • 8 Cloves
    • 4 Cardamom Pods

    Spice Powders:

    • 1 tsp Cinnamon Powder
    • 1 tsp Dry Ginger Powder
    • 1 tsp Turmeric Powder

    For 1 Cup Kashayam

    • 1 Cup Water
    • 1 tsp Freshly ground Kashaya Powder
    • 1 tsp Jaggery powder

    Instructions

    Let’s make Kashaya Powder:

    • Dry roast all the dry spices (excluding spice powders) on medium low heat until fragrant for about 5 min.
    • Turn off the heat, remove from pan and allow them to cool.
    • Transfer roasted spices to a blender. To this add in all the three spices powders
    • Now grind all the ingredients to a powder (need not be a very fine powder).
    • Store it in an air tight container.

    Let’s make Kashayam:

    • Add 1 cup water to a saucepan.
    • Add 1 teaspoon kashayam powder and 1 teaspoon jaggery. Let it boil for couple of minutes (3 to 4). Strain & sip while it’s still hot.
    • Kashayam with milk: Add milk when the liquid starts boiling, brew it for a minute and turn off the heat.
    • Strain and enjoy kashaya when it’s still hot.

    Recipe Video

    Notes

    • All spice should be fresh and fully dried.
    • Remember to always dry roast the spices in medium low heat. We don’t want them to get burnt and spoil taste.
    • Store Kashaya powder in an air tight container and use clean dry spoon. Stays good for months.
    • You can either drink kashayam with or without milk. Milk and water ratio is your choice, adjust it to your preference.
    • Jaggery powder can be replaced with any sweetener.
    • You can substitute dried ginger with fresh ginger. Add crushed fresh ginger while brewing kashayam.