step 1

Dry roast 3 tablespoon coriander seeds, 2 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 tablespoon white sesame seeds, 3-4 cloves, 4-5 whole black peppercorns, 1-inch piece of cinnamon stick, 1 whole star anise, and 2 bay leaves on medium heat until slightly browned (3-4 minutes). Stir frequently while roasting..

step 2

Add 2-3 whole dry red chilies (stalks removed) and ¼ cup grated dry coconut to the pan and roast for another minute.

step 3

Remove the pan from heat and let the mixture cool down completely. Transfer the mixture to a grinder along with 2 teaspoon black salt, 2 teaspoon dry mango powder, ½ teaspoon dry ginger powder, and 2 tablespoon Kashmiri red chili powder.

step 4

Grind to make a fine powder.

step 5

Transfer the powder to a medium mixing bowl. Add 1 tablespoon powdered sugar and 1 tablespoon vegetable oil to the bowl and mix well.

step 6

Store this masala in an airtight container. Refrigerate for up to a month.