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    Home » Spice Blends

    Quick 3-Minute Homemade Nutmeg Powder

    Posted by Sarah Mirza on Apr 8, 2024 (Modified Nov 7, 2024) · Leave a Comment

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    How to create Quick 3-Minute Homemade Nutmeg Powder, utilizing only one ingredient, through straightforward dry roasting and grinding techniques.

    WHAT IS NUTMEG POWDER?

    Viola! Look no further I'm here to tell how to make Quick 3-Minute Homemade Nutmeg Powder. It uses extensively in Appetizer recipes like Chicken Kabab or Beef Seekh Kababs.

    People don't use this spice blend enough whether the reason is they can't figure it out how to use, when to use, and how much to use. Pakistani/Indian main dishes can't survive without this unique ingredient such as: Beef Haleem and Beef Nihari, and many more.

    nutmeg in a bowl.

    HOW MUCH NUTMEG POWDER EQUALS ONE TSP WHOLE NUTMEG?

    A ½ of whole nutmeg is equal to 1 tsp nutmeg, So ⅛ of whole nutmeg is equal to ¼ tsp. The ¼ tsp is a measurement that is used in Pakistani/Indian recipes.

    HOW TO USE NUTMEG POWDER?

    In everyday Pakistani/Indian recipes, Nutmeg Powder is often used in dishes such as: Mutton Korma and Tawa Chicken, along with other spices such as coriander powder, cumin powder, and so on.

    INGREDIENTS

    • Nutmeg: This recipe consist only one ingredient.

    HOW TO MAKE NUTMEG POWDER?

    Pound the nutmeg in a mortar & pestle.

    Lightly dry roast the nutmeg.

    Grind, it will be sticky. Pour the sticky powder in an air-tight jar, and move the powder around with the spoon until the powder is no longer sticky. Cover the lid and store it in an air-tight container.

    RECIPES THAT USE NUTMEG POWDER

    Hey, remember when I had you grind up that a part of whole Nutmeg for powder? Well, according to this recipe, it looks like we only need about ¼ teaspoon of Nutmeg powder next time. Here are a couple of old recipes where we needed to grind it up:

    • Kunna Gosht
    • Butter Chicken
    • Chicken Korma

    HOW TO STORE IT?

    If you want to keep your Javitri Powder fresh, just pop it into an airtight container and store it in a dry, room-temperature spot. Or, if you prefer, you can stash it in the fridge. Either way, it'll stay good for about a year, as long as you store it properly.

    Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.

    Let's Make Nutmeg Powder!!!

    nutmeg powder in a bowl with a spoon full of nutmeg powder.
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    Quick 3-Minute Homemade Nutmeg Powder

    The art of crafting Quick 3-Minute Homemade Nutmeg Powder in just 3 minutes by utilizing simple processes of dry roasting and grinding.
    Prep Time2 minutes mins
    Cook Time1 minute min
    Course: Prepping
    Cuisine: Indian, Pakistani
    Keyword: jaifil powder, nutmeg powder
    Servings: 1 cup
    Calories: 1242kcal
    Author: Sarah Mirza

    Equipment

    • mortar and pestle
    • spice grinder

    Ingredients

    • 1 cup nutmeg jaifil

    Instructions

    • Roughly pound the Nutmeg in a mortar & pestle.
    • In a fry pan, add Nutmeg and lightly dry roasted for 30 seconds. 
    • Grind the Nutmeg in a spice grinder, this will take 1-2 minutes.
    • This powder mixture will be sticky.
    • Pour the sticky powder in an air-tight jar, and move the powder around with the spoon until the powder is no longer sticky.
    • Cover the lid.
    • Store it in a dry, room-temperature environment for proper storage.
    • Enjoy!

    Video

    Nutrition

    Serving: 1cup | Calories: 1242kcal | Carbohydrates: 117g | Protein: 14g | Fat: 86g | Saturated Fat: 61g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 38mg | Potassium: 828mg | Fiber: 49g | Sugar: 67g | Vitamin A: 241IU | Vitamin C: 7mg | Calcium: 435mg | Iron: 7mg
    « Homemade Sindhi Chicken Biryani
    How To Make Moong Dal Khichidi At Home (Step by Step) »

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    Welcome

    Portrait of Sarah and Vaquas in front of mountains

    Hello friend! Our names are Sarah Mirza & Vaquas Saleem. We are a passionate, food-loving husband and wife duo working on this blog.

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