1. Warm up all the ingredients so that they can be ground into a fine powder. Roasting is not necessary.
2. Powder all the ingredients as fine as possible.
3. Add water and make it into a paste.
4. Measure the paste, and take twice the quantity of palm jaggery or plain jaggery
5. Cook the paste with jaggery till it becomes slushy, and add little ghee.
6. Cook until soft ball stage and add the remaining ghee.
7. Blend well and switch off flame.
8. When cooled, store in a clean dry bottle.

Note: The Lehiyam or Marundu should be like a thick paste. Overcooking makes it hard. If that happens, it can be cut into small pieces and stored. Any which way, it retains its medicinal value!

Recipe courtesy: Chitra Amma's Kitchen