Maharashtrian Goda Masala Recipe
Maharashtrian Goda Masala
Maharashtrian 'Sweet Spice' Blend
Submitted By: Taz
Ingredients:
¼ Cup Coriander Seed (Dhania Saabut)
¼ Cup Dry Shredded Coconut (Nariyal)
¼ Cup White Sesame Seed (Til)
10-12 Whole Cloves (Laung)
4 Small Indian Bay Leaves (Tej Patta)
3 Green Cardamom Pods (Choti Elaichi)
2 Black Cardamom Pods (Badi Elaichi)
2 Dried Kashmiri Chiles (Kashmiri Mirch) - stems removed
2 Star Anise (Anasphal)
1 3inch Cinnamon Stick (Dalchini)
1 Tbs Cumin Seed (Jeera)
2 tsp Black Stone Flower (Kalapasi
/
Dagad Phool)
1 tsp Caraway Seed (Sajira)
1 tsp Turmeric Powder (Haldi)
½ tsp White Poppy Seed (Khus Khus)
½ tsp Black Peppercorns (Kali Mirch)
⅛ tsp Asafoetida Powder (Hing)
2 tsp Oil - can use vegetable, canola, grape seed, rapeseed, or safflower oil
-OPTIONAL-
1 ½ tsp Niger Seed (Karale)*
½ tsp Cobra's Saffron (Nag Champa
/
Nagkesar)*
Preparation:
- Heat oil in a medium to large skillet over low heat
- Starting at the top of the ingredient list, roast each ingredient separately (constantly moving/stirring) until each are slightly darkened and very fragrant (apx 1-3 minutes each) - DO NOT BURN
- Transfer each to a plate or bowl and allow everything to cool completely to room temperature
- Place toasted ingredients in a mortar and pestle, clean coffee grinder, or spice mill and grind into a fine powder
Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months
* Both of these hard to find spices can be easily skipped but, for a truly authentic blend, they should be
included
if at all possible
