Goda masala is spice blend very unique to Maharashtrian cuisine. The spices used here lend a subtle sweet aroma without hints of pungency & heat. So when you smell goda masala, you won’t sense the heat & pungency like garam masala. Hence this masala gets translated in english to sweet masala. Sweet not in taste but in aroma.
This recipe was shared with me by a chef many years ago.
The spices are generally roasted in oil but I prefer to dry roast them.
Ingredients
Coriander Seeds 5 tbsp
Shah Jeera 1 1/2 tsp
Bay Leaf 2 1/2
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Stone Flower 1
Fenugreek Seeds 1/4 tsp
Cinnamon stick 3/4 inch
Cloves 1 tsp
Sesame Seeds 2 tbsp
Dry Coconut 6 tbsp
Asaefotida a pinch
Turmeric powder 1/2 tsp
Red chili powder 1 1/2 tsp
Salt 1 tsp
Method
Dry roast all spices mentioned above Sesame Seeds.
Roast sesame seeds and keep them separately.
Roast coconut till it changes color and keep it separately.
Once the spices cool down, first grind all but sesame seeds and coconut to a fine powder.
Mix in sesame seeds and coconut and grind a little.
Mix in remaining ingredients.
Keep the powder in an airtight container in the fridge.