Deepavali Marunthu for Cold, Coughs and Indigestion

Ingredients

Ajwain/omam.      -   1cup
Black pepper.        -   1/3 cup
Cumin seeds.         -   1 tbsp
Dry Ginger Powder-  1/2 cup
(In case of whole dried Ginger. -  4 to 5 pieces)
Cardamom.            -   10
Mace/Jathipatri.     -   1 tsp
Cinnamon.             -    3 inch piece
Long pepper/Arisithippili- 8 pieces
 Long pepper root/Kandathippili - 8 pieces
Cloves.                   -  10
Alpines officinarum/Chitharathai-  2 pieces
Glycyrrhiza glabra/Athimathuram. -  2 pieces
Butter or Clarified butter/ghee
Jaggery

1.  Dry roast all the above individually including powders excluding jaggery.

2.  Dry grind all the above except powders and sieve them. Mix all the powders 

3.  In a pann add 3/4 cup of Jaggery and 1/2 cup of water to it.   Let the jaggery dissolve completely.  Switch off the flame and filter the jaggery liquid. Wash the pan and add the jaggery solution and 1/2 cup of the powder.  Switch on the flame and keep stirring it.   When the water content reduces add two teaspoons of ghee or butter stir it continuously to avoid lumps and burning at the bottom of the pan. When the water reduces and forms like a thick dosa batter switch off the flame. Store it in a airtight bottle and keep it inside the refrigerator.