Kasay / kasaya / konkani tea

2 servings
15 min
20 min
Very Easy


Number of serving: 2
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


  • 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.

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