Kasay / kasaya / konkani tea

Ingredients

• 1 cup coriander seeds
• 1/2 cup fennel seeds
• 1/2 cup cumin seeds
• 1 tablespoon of kasaya powder
• 1/2 cup milk
• 1/2 cup water
• 1 teaspoon sugar or any other sweetener

Preparation

• Method Roast the seeds in a pan on low heat till they are crisp.
• Take care not to burn them. They can also be toasted in the oven.
• Completely cool the roasted seeds and grind them into a fine powder.
• Store in an air tight container. This powder stays good for 1-2 months but refrigeration can extend its life by another 2-3 months.
• But it is always good to prepare it on monthly basis to retain the original flavor of the spices.
• Put the water in a vessel and add the kasaya powder to it. Get it to a boil and add milk. Give it a stir or two and remove from heat.
• Keep the vessel covered for 3-4 minutes to let the flavor of the spices steep into the kasaya.
• Strain the kasaya with a tea strainer. Add sugar as per taste and serve hot.

Questions

Photos of members who cooked this recipe

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