Kashayam Servings - 2 INGREDIENTS Water - 950 milliliters Ginger - 2 teaspoons Black peppercorns - 1/2 teaspoon Cumin - 1 teaspoon Cinnamon stick - 1 Cloves - 1/2 teaspoon Turmeric - 1/4 teaspoon Neem Leaves - 15 - 20 Basil leaves - 2 - 3 Salt - 1/4 teaspoon Jaggery powder - 1 tablespoon