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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add jaggery and water to a pan. Heat on medium until the jaggery dissolves completely.
Add ginger powder, fennel seeds, carom seeds, black pepper, crushed cardamom, and cloves.
Simmer on medium-low heat for 10-12 minutes, until the mixture becomes semi-thick and syrupy. It should lightly coat the back of a spoon.
Keep it as is if you enjoy the flavour of whole spices in each sip. For a smooth kadha, grind the spices before adding.
Let it cool completely. Transfer to a clean glass jar.
Take a warm teaspoon whenever your throat feels scratchy or you need quick comfort.
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Avoid overheating the kadha; jaggery can harden if cooked too long.
For sensitive throats, reduce the pepper to keep the heat mild.
Add 1 tsp kadha to 1 cup hot water and sip as a warm, soothing drink.
Can I use fresh ginger instead of ginger powder?
Yes, you can use fresh ginger instead of ginger powder. Grate or finely chop it before adding to the kadha.
How long can I store this kadha?
You can store the kadha in a clean glass jar for up to a week in the refrigerator.
Can I strain the kadha for a smoother texture?
Yes, you can strain the kadha or grind the spices before adding for a smoother texture.
Is this kadha suitable for children?
Yes, but reduce the black pepper to make it milder for children or sensitive throats.
Can I use sugar instead of jaggery?
Jaggery is recommended for its soothing properties.
