ginger pepper kashay

For 2 cups of kashay, crush a thumb sized piece of peeled ginger. Along with 5-6 whole black pepper seeds. Add this paste to 1 and a half cup boiling water. Add 2 tsps of powdered jaggery (or more according to taste)and boil well until it melts and gets properly mixed. Finally add hot milk 1/2 cup, wait until one more boil, immediately stain and serve hot.