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Diwali Lehiyam
Method
- Wash aniseed to remove dirt
- Soak all ingredients except jaggery and ghee in water.
- Drain water and grind the spices into a paste.
- Dissolve jaggery in a pan and strain to remove dirt.
- Place the strained jaggery in a pan and add the ground paste.
- Add ghee and stir well till the lehiyam leaves the sides of the vessel.
- Remove it from the pan, and allow to cool
- Store in a dry container.
Ingredients:
200 g - aniseed
200 g - jaggery
100 g - dry ginger
1 tsp - cumin seed
1 tbsp - black pepper
small piece - ginger
2 tbsp - ghee
200 g - aniseed
200 g - jaggery
100 g - dry ginger
1 tsp - cumin seed
1 tbsp - black pepper
small piece - ginger
2 tbsp - ghee
