Lazzat-e-Taam

Lazzat-e-Taam from Dastarkhwan-e Awadh: The Cuisine of Awadh

लज़्ज़त-ए-ताम

By Tan Can Cook
Modified and Adapted from Sangeeta Bhatnagar and R. K. Saxena

Ingredients

7 g chhoti elaichi (छोटी इलायची)
5 g badi elaichi (बड़ी इलायची)
5 g barberries (बैरबैरिस) [Berberis vulgaris]
5 g chandan powder (चंदन का पाउडर)
5 g dhaniya ke beej (धनिया के बीज)
5 g jarakush (जराकुश) [Cymbopogon citratus]
5 g jeera (जीरा)
5 g shahi jeera (शाही जीरा) [Elwendia persica]
5 g kababchini (कबाबचीनी) [Piper cubeba]
5 g kaise hua nariyal (किसा हुआ नारियल)
5 g kali mirch (काली मिर्च)
5 g safed mirch (सफेद मिर्च)
5 g khus khus (खसखस)
5 g laung (लौंग)
5 g makhana (मखाना)
5 g patli saunf (पतली सौंफ़)
5 g saunf (सौंफ)
3 g javitri (जावित्री)
1 jaiphal (जायफल)
3 g sukhi gulab ki pankhudi (सूखी गुलाब की पंखुड़ी)
2 g dalchini (दालचीनी)
1 g tej patte (तेज पत्ते)
Sukhe saunf ke patte (सूखे सौंफ के पत्ते)
1 tbsp kewra jal (केवड़ा जल)
1 tbsp mitha ittar (मीठा इत्तर)

Method

Lightly roast all the dry ingredients on a griddle over a very low flame until a subtle aroma begins to emerge.

Remove from the heat and grind using a mortar and pestle or a spice grinder.

Sift the mixture finely, then add kewra jal and mitha ittar.

Rub the mixture thoroughly between your palms and sift once more.

If the masala remains moist, allow it to dry indoors before storing in an airtight jar for future use.