1. Coarsely pound 6-8 green cardamoms, 8-10 black peppercorns, and 1 tsp fennel seeds in a mortar pestle. set aside until in use.
2. Boil 2 cups milk in a deep pan. grate 1 inch ginger, 2-3 tsp tea powder and 1 tsp of the pounded mixture. mix and boil for 1-2 minutes.
3. Add 1/4 cup chopped jaggery and cook till it melts, take the pan off the heat. strain the tea into individual serving glasses.
4. Serve hot with biscuits.