Hi Friends,
                This is a very spl legium for our digestion. At our our after we take ganga snanam we take a small size legium to digest all the sweets and snacks. Hope you can all make and digest all the sweets and snacks.

Diwali Legiyam:

Ingredients

Peppercorn - 2 Tsps
Jeera - 21/2 tsps
Coriander seeds - 21/2 tsps
Omam/Ajwain - 25 grms/3 tbsps.
Kanda Thipli (Desavaram)  - l0 to 12 sticks
Nutmeg or jaadhikkai- 1/2
Dry ginger or 2” piece fresh ginger - 30gm
Cardamom  - 5gms/2 to 3
Ghee or clarified butter - 50 grms.
Crumbled Jaggery  - 100 gms
Honey - 50 grms

• Method
• 1. Smash all the dry and medicinal ingredients in a mortar and pestle.
• 2. Pour some water and soak them for about 10 - 15 minutes
• 3. Grind into a soft paste in a blender.
• 4. Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel 
• 5. Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed.
• 6. When the water is nearly evaporated add the crumbled jaggery and stir it in.
• 7. Add spoonfuls of ghee and keep stirring.
• 8. When the lehiyam comes together in a ball and the ghee is separated from it, turn off the heat.
• 9. Stir in the honey and store in an airtight container.

Enjoy your food and digest it well.

HAPPY DIWALI