Start with desiccated coconut. Dry roast it with stirring continuously until it is golden brown in color. Remove it to a plate.

Then dry roast the sesame seeds. Once roasted, they get a little dark in color, impart a nice nutty aroma and seeds start to pop (or splutter out of the pan). Remove it to the same plate.

Now add 1-2 drops of oil and add bay leaves. Roast them until dark in color and make sure they don’t get burned.

Again add 2 drops of oil and roast dagad phool similarly. Remove it from the pan.

Add 2 drops of oil and roast dried red chilies. Once roasted, you’ll get a smokey aroma and they darken (almost black) in color. Do not burn them otherwise it ruins the flavor and taste of the masala.

Roast the cinnamon stick with 2 drops of oil. Once roasted it gets darker in color and will open up.

Similarly, roast the cumin seeds until they are golden brown in color. It gives a nice roasted aroma.

For coriander seeds add ½ teaspoon of oil and roast until golden brown in color and imparts a sweet, toasty aroma.

Roast the cloves with 2 drops of oil. In this case, there will be no color change, just a slight roasted aroma and it’s done.

Similarly, roast the black peppercorns.

Let everything cool down completely to room temperature.

Take everything into the spice grinder jar, add salt, hing and turmeric powder and make a powder. Due to the oil used while roasting and dry coconut, sesame seeds release some oil while grinding, you may need to scrape the sides while grinding. Plus, you may have to use the pulse motion instead of blending it in the one go to avoid lumpy masala.