How long does Kashaya take?

20 minutes from start to finish. That is 5 minutes of preparation and 15 minutes of cooking.

How many people does Kashaya serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Kashaya vegetarian?

Yes. No meat, no fish and no egg.

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Kashaya?

7 grams Cumin, 3 grams Black Peppercorns, 45 grams Jaggery, 200 ml Milk, 2 tbsp Coriander Seeds, 1 tsp Dry Ginger Powder, and a few more listed on this page.

Do I need a pressure cooker for Kashaya?

No, it is cooked in an open pot.

How many calories are in Kashaya?

About 90 a serving. The full nutrition table is on this page, per serving and for the whole batch.

KashayaCook

AI image

Kashaya

Name: Kashaya
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian, Karnataka
Ingredients: 2 tbsp Coriander Seeds; 7 grams Cumin; 3 grams Black Peppercorns; 1 tsp Dry Ginger Powder; 30 ml Water, For Grinding; 800 ml Water, For Boiling; 45 grams Jaggery, Powdered; 200 ml Milk

20 min
medium
Serves 4

Prep 5 min · Cook 15 min

Start cooking

6 steps, one at a time. Big words for every step, and a timer where a step waits.

Also known as kashayam · Veg · Drinks

Drinks Jain Gluten-free

Kashaya made with roasted coriander, cumin, pepper and dry ginger, sweetened with jaggery and milk. Medium-spicy, serves 4, ready in about 20 minutes.

Low calorie

Good for: Rainy Day, Summer

Ingredients

8 items

4 people

Coriander Seeds2 tbsp
Cumin7 grams
Black Peppercorns3 grams
Dry Ginger Powder1 tsp
Water, For Grinding30 ml
Water, For Boiling800 ml
Jaggery, Powdered45 grams
Milk200 ml

Contains: milk.

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	90kcal	360kcal
Protein	2.3g	9.2g
Carbohydrate	16g	65g
Fat	2.5g	10g
Fibre	1.3g	5.2g
Sugar	12g	48g

Method

1
Get ready by measuring the spices. Powder the jaggery and set it aside.
2
Roast the coriander seeds, cumin and black peppercorns in a dry kadai on low flame for 3 to 4 minutes. Stir until the spices smell roasted and the coriander seeds turn slightly darker. Cool them for 2 minutes.
Coriander SeedsCuminBlack Peppercorns
3
Grind the roasted spices with the dry ginger powder and 30 ml water in a mixie. Grind to a smooth, thick paste.
Dry Ginger PowderWater
4
Boil 800 ml water and the jaggery in a saucepan on medium flame for 5 minutes. Stir until the jaggery dissolves and the liquid boils steadily.
WaterJaggery
5
Add the ground spice paste and simmer on low flame for 5 minutes. Stir once or twice until the drink becomes slightly darker and the raw spice smell goes.
6
Add the milk and simmer on low flame for 1 minute until the drink is steaming hot but not boiling. Strain the Kashaya and serve hot.
Milk

Before you start

How long does Kashaya take?: 20 minutes from start to finish. That is 5 minutes of preparation and 15 minutes of cooking.
How many people does Kashaya serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Kashaya vegetarian?: Yes. No meat, no fish and no egg.
Is Kashaya spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Kashaya?: 7 grams Cumin, 3 grams Black Peppercorns, 45 grams Jaggery, 200 ml Milk, 2 tbsp Coriander Seeds, 1 tsp Dry Ginger Powder, and a few more listed on this page.
Do I need a pressure cooker for Kashaya?: No, it is cooked in an open pot.
How many calories are in Kashaya?: About 90 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.