Now make the spice mix. In a large frying pan, add the dry spice and cook over medium heat until the spice begin to smoke. You should give the spice a toss every now and then to ensure they cook evenly. Remove to a bowl to cool.
Palm wax comes in granular form, is very easy to work with & it pools evenly when lit. It doesn't need any additives & it cleans up easily with soap & warm water.
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Note: Ghee at room temperature looks yellow and has semi-solid texture. Ghee does not need to be refrigerated and if it is properly made and not exposed to contaminates, it will keep for over a year, even outside the fridge - it melts quickly when exposed to heat. Remember to always use a clean spoon to scoop out ghee for use.
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Add the potato water and Ghee. Beat the potatoes on a high setting for another 4 minutes. Taste the potatoes and add more water or Ghee, if needed in order to reach the desired consistency. Beat again if you make further additions. Add black pepper to taste. Stir with a spoon and serve.