Pepper - 2 teaspoon
jeera - 3 tea spoon
ajwain - 3 teas poon
coriander seeds - 1/2 cup
jaggery - 3/4 cup
ginger -100 gms
ghee - 2/3 tablespoon
Dry roast pepper, jeera, ajwain and coriander seeds and grind them together.
clean and grind the ginger to a paste. To this add the above ground pepper.
In a kadai, heat 2-3 table spoons of ghee and to this add the finely ground mixture and grated jaggery.
Keep stirring it till the jaggery dissolves in the mixture and it leaves the sides of the vessel.
When cool, tranfer it into an airtight bottle.