Diwali Lehiyam | How to make Diwali Lehiyam

2 reviews
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BySujatha Arun
Created on 13th Nov 2015
  • Diwali Lehiyam, How to make Diwali Lehiyam
Diwali Lehiyamby Sujatha Arun
  • Diwali Lehiyam | How to make Diwali Lehiyam (32 likes)

  • 2 reviews
    Rate It!
  • By Sujatha Arun
    Created on 13th Nov 2015

About Diwali Lehiyam

Traditional preparation from Tamil Nadu during Diwali to aid in digestion after all the sweets and savories

Diwali Lehiyam is an aromatic, flavorful and delicious dish which is very much popular in Tamil Nadu. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Diwali Lehiyam is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Diwali Lehiyam at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Diwali Lehiyam by Sujatha Arun in step by step with pictures so you can easily learn how to cook the perfect Diwali Lehiyam at your home without any difficulties. Diwali Lehiyam is one of the representative dishes of Tamil Nadu which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time20mins
  • Serves50People
Diwali Lehiyam

Ingredients to make Diwali Lehiyam

  • Fresh Ginger 250 gms
  • Cumin powder 50 gms
  • coriander powder 50 gms
  • Jaggery 500 gms powdered
  • Ghee 3 tbsp

How to make Diwali Lehiyam

  1. Wash and peel the ginger, slice them into circles and grind to a fine paste without adding any water to it.
  2. Now add the cumin and coriander powder and mix well and set aside.
  3. Mix jaggery and 1/8 cup water in a heavy bottom pan and heat in medium to let the jaggery melt.
  4. Now strain the jaggery syrup to remove any impurities and bring it back to the same pan.
  5. Heat in medium and let the jaggery syrup thicken to consistency that when you drop some in a bowl of water , you will be able to roll it well.
  6. Now add the ginger, cumin and coriander mix and cook in low to medium flame.
  7. About after 15 minutes of cooking, add 1 tbsp of ghee and keep stirring.
  8. After another 5 minutes add another 1 tbsp ghee and again keep stirring.
  9. After another minutes, you will see the mixture is becoming a single mass now add the remaining 1 tbsp ghee and cook.
  10. In about 2 or 3 minutes you will see the mixture leaving the edges of the pan and resembles that of halwa.
  11. Turn off the heat and remove it from the stove.
  12. Let cool completely and transfer to a clean air light container,preferably steel one.
  13. After its completely cools down , keep it refrigerated.
  14. Serving size , 1 marble size every morning

Reviews for Diwali Lehiyam (2)

vidya chandrasekara year ago
oh great
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Sathish Vasudevana year ago
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