Pepper corns : 2 tbsp
Coriander seeds : 2 tbsps
Kandanthipili ( long pepper) : 2 tsp
Arisithippili : 2 tsp
Dry ginger : a small piece
Cloves : 1
Cardamom : 2
Ajwain : 1/4 tsp
Honey : 3 tbsps
Ghee : 2 tbsps
Jaggery /Palm jaggery : 1/2 cup ( i used palm jaggery here)
Heat a pan, dry roast the ingredients ( except jaggery,ghee,honey) slightly and grind them into a fine powder.
Dissolve palm jaggery in 1/2 cup water, boil and filter it.
Wash the pan,pour the palm jaggery water again ,let it boil it for few minutes.
Add the prepared powder slowly and mix.
Cook on slow flame.
Add ghee to it and stir well.
Once it becomes like a paste and the ghee starts separating ,remove from fire, add honey to it and mix everything well.
Cool the mixture & store it in an air tight container.