Note : For a larger batch of the spice mix, dry grind and keep in an airtight container, refrigerated for a few days. You can also alter the quantities to suit your personal taste and preference. 3.

Dry roast the ajwain seeds on low flame for around 1-2 minutes, until it begins to change colour. Turn off the heat and set aside. 2. In a pot/saucepan, add milk, turmeric, pepper, jaggery and ghee.