I double and quadruple this recipe to make small jars for friends.
1 Tbsp unsweetened shredded coconut; 1 Tbsp. cumin seeds; 1 tsp. sesame seeds; 1 tsp. poppy seeds; 3 whole cloves; 1 stick cinnamon; 1dried red chilis; 3 cardamom seeds. All toasted briefly in a scant 2 tsp. oil, cooled and ground.
Toss a pinch into cooked rice or grains, or steamed vegetables. Delicious sprinkled on cakes, sweets, ice cream.
This recipe is from Urvashi Pitre's Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast
