1. Split open the cardamom pods and remove the seeds from the husks. 2. Discard the husks. 3. Heat the oil in a small skillet and saute the cinnamon, cloves, cardamom seeds and bay leaves until the cloves swell. 4. Dry roast the remaining ingredients over a low heat until the coconut is slightly darker than a golden brown. 5. Stir and watch carefully as the coconut can suddenly burn! 6. Cool both mixtures, than place all the spices in a clean coffee grinder, and grind until fine. 7. Store in an airtight container for up to 4 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
