Bhojwar Masala

8.5 g (10) badi elaichi (बड़ी इलायची)
7.75 g (5 blades) javitri (जावित्री)
12 g (2) jaiphal (जायफल)
3 g (1 tsp) sumac (समाक़) [Rhus coriaria]
3 g (22) kababchini ka powder (कबाबचीनी का पाउडर)
3 g (1½ tsp + ⅛ tsp) jarakhus (जराकुश) [Cymbopogon spp.]
3 g (4 tbsp) sukhi gulab ki pankhudiyan (सूखी गुलाब की पंखुड़ियाँ)
3 g (1⅛ tsp) saunf (सौंफ)
3 g (1¾ tsp) chandan ka powder (चंदन का पाउडर) [Santalum album]

Broil each ingredient separately on a tawa/griddle on low heat until each emits its unique aroma. Pound or grind to a fine powder. Sieve finely. Store in an airtight container and away from light for further use.

By Tan Can Cook
Adapted and Modified from Pratibha Karan

30 g (6 tbsp) sabut dhaniya (साबुत धनिया)
7.5 g tej patte (तेज पत्ते)
25 g (2⅓ tbsp) safed til (सफेद तिल)
7.5 g (2½ tsp) jeera (जीरा)
25 g (6⅔ tbsp) khopra (खोपरा)
8.75 g (1 tbsp) moongphali (मूंगफली)
12.5 g (1 cup) patthar ke phool (पत्थर के फूल)
8.75 g (2 tsp) phule chane ki dal (फुले चने की दाल)

At the time of use, take one or more portions of 50 grams each in balanced proportions as may be required and use as indicated in the recipe.

Additionally, Bhojwar Masala can be ground into powder using a blender or mortar and pestle.