• Dry roast the methi seeds on low heat until it sputters and changes its color. Make sure not to burn the seeds
• Turn off the heat and let it cool
• Grind the roasted methi seeds to a fine powder, and store it in an airtight container

To make the kashaya:

• Boil the water, add jaggery, add methi powder
• let it boil on low heat for about 5 minutes
• After 5 minutes turn off the heat
• Add this kashaya to the hot milk, mix well and drink.