CooklyDhaka by Chef Tabassum

Special Haleem Moshla.

Clove 6pcs
Whole Yellow mustard-1 tsp
Whole Sweet fennel 1tsp
White pepper powder 1/2tsp
Black pepper powder 1/2tsp
Regular whole cumin 1tbsp
Whole coriander 1tbsp
Whole black cardamom 2 pcs
Regular Cardamom 7-8pcs
Bay leaves 2 pcs
Cinnamon stick 1tbsp
Mace 1 small
Nutmeg powder 1/4tsp

To make the haleem moshla, first roast all the whole spices in a medium low heat until it’s crunchy and golden. Grind the spices in a grinder to make a smooth fine powder.

Now, adding more ingredients in the spice mix like red chilli powder 1tbsp, turmeric powder 1tsp, black salt 1tsp and 1/2tsp of whole black or yellow mustard. Mix well with a spatula and it’s ready to use. It can be stored in a jar for a month or more.

You can double the amount if needed.