Using a mortar and pestle, pound the cardamom pods, peppercorns, cloves, fennel seeds, cinnamon stick and ginger into a coarse paste.
Put the pounded spices and the milk into a small saucepan and place over medium heat. Stir in the jaggery and bring to the boil. When the milk reaches boiling point, immediately remove from the heat and gently stir in the tea leaves. Cove