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• Sweet spices are used in Maharashtrian cuisine.
• This spice doubles the taste of food.
• Why always buy masala from outside? Make sweet masala at home this year!

The soul of Maharashtrian cooking is sweet spice. This spice is not only for taste but also part of tradition, culture and domestic intimacy. Amti, usal, bhaji, varan, bhaji-bakri or special festival food, if there is no goda masala, the taste of the food is incomplete. In earlier times, mother, aunts along with grandmother used to roast masala in the courtyard, its aroma permeated the whole house. Even today, goda masala is made at home in many households, as homemade masala has a different taste, purity and aroma than market masala.

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Goda Masala is not very spicy but the balanced use of spices gives the dishes a deep, rich and distinctive Maharashtrian taste. By roasting, chilling and grinding the right amount of spices, the sweet masala lasts for months and enhances the flavor of every dish. So, how to prepare goda masala at home in the traditional way Recipe Let’s find out.

Material

• Coriander – 1 bowl
• Cumin seeds – ½ cup
• Dry coconut (shredded) – 1 bowl
• Sesame seeds – ¼ cup
• Cinnamon – 5–6 pieces
• Cloves – 8–10
• Black pepper – 1 tsp
• Bay leaves – 4–5
• Nagkesar – 8–10 sticks
• Veldode – 6–7
• Dagdaphool – a little
• Dry red chillies – 4–5 (less hot)
• Nutmeg – 1 small piece

Make ‘Sweet Potato Fries’ in minutes to add to the fun of tea, a dish that kids and adults alike will love.

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• For this first place a kadai on low flame and dry roast coriander and cumin in it.
• After that, roast sesame seeds and dry coconut separately, roast until the coconut turns light brown.
• Now lightly fry cinnamon, cloves, pepper, bay leaves, veldode, nagkeshar, dagdaphool and dry chillies.
• Allow all the spices to cool completely.
• After cooling, grind all the ingredients finely in a mixer.
• Keep the prepared masala in an airtight container.
• Always roast the spices on low flame, do not let them burn.
• Fill the container only after the masala is completely cooled to avoid dampness.
• This masala lasts easily for 3–4 months.