Shikanji Masala Powder
Shikanji masala powder is a special blend of spices that makes your lemonades and other drinks taste amazing. It's made by mixing various spices like cumin, fennel, black pepper, and more to create a refreshing and flavorful powder.
Ingredients
- 3 tbsp Cumin seeds
- 2 tbsp Fennel seeds
- 1 tsp Black pepper
- 20 pieces Fresh curry leaves
- 1 piece Cinnamon stick 1-inch size
- 1 tsp Black salt
- ½ tsp Table salt
- 4 pieces Green cardamom
- 1 tsp Dry mint leaves powder (pudina powder)
- 1 tbsp Sugar
Instructions
- Take a frying pan and heat it on a low flame on your gas stove.
- When the pan is sufficiently hot, put 3 tbsp cumin seeds, 2 tbsp fennel seeds, 1 tsp black pepper, about 20 pieces of fresh curry leaves, and 1 cinnamon stick about 1 inch in size.
- Stir the spices continuously on a low flame for about 3 to 4 minutes to dry roast them.(Pro tip: Make sure that there is no moisture left in the spices. If it remains, the masala powder will lose its flavor and taste in a quick time).
- When the spices change their color to light brown and the fresh curry leaves are dry and smaller in size, turn the flame of your gas stove off. Let the frying pan sit for a while so that the spices cool off completely.
- Now take a clean and dry grinder.
- When the spices are cool enough, transfer them from the frying pan to the grinder.
- Now add 1 tsp of black salt to the content in the grinder.
- Then, add ½ tsp of table salt to the grinder.
- Follow it with 4 pieces of green cardamom.
- Then add 1 tsp of dry mint (pudina) leaves powder to the content.
- Finally, add 1 tbsp of sugar to the grinder.
- Now, grind them all into a fine powder.(Pro tip: You may strain the coarser grains to make them even finer. However, there is no harm in having a coarse powder. It will not harm).
- Now, transfer the powder into a bowl and your shikanji masala powder is ready to use.
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Notes
- Roast the whole spices carefully and be patient. I would suggest keeping the flame of your gas stove low. This will prevent over-roasting or burning the spices and rendering a bitter taste to the powder overall.
- Cool the spices completely before transferring them to the grinder. This will add to the aroma and also prevent condensation during grinding and spoiling the texture of the masala powder.
- Grind the spices to perfection. I would suggest grinding it a couple of times for a smoother texture. Strain the hush and grind them again before adding to the powder.
- Always use high-quality and fresh spices to make shikanji masala powder at home. This adds to the freshness and rich flavor of the masala powder.
- You can experiment with the ratios of the spices used in my recipe according to your taste preference. You my even experiment by adding other spices to your liking in this recipe. However, do not forget to roast them all perfectly.
Nutrition Info (Estimation Only)
Nutrition Facts
Shikanji Masala Powder
Amount per Serving
Calories
50
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
1174
mg
51
%
Potassium
149
mg
4
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
455
IU
9
%
Vitamin C
201
mg
244
%
Calcium
134
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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