Diwali Lehiyam | How to make Diwali Lehiyam

Name: Diwali Lehiyam
Cook time: 20 min
Total time: 20 min
Yield: 50 people
Ingredients: Fresh Ginger 250 gms; Cumin powder 50 gms; coriander powder 50 gms; Jaggery 500 gms powdered; Ghee 3 tbsp

By Sujatha Arun | 13th Nov 2015 |

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Diwali Lehiyamby Sujatha Arun

Prep Time
0
mins
Cook Time
20
mins
Serves
50
People

160 saves

2 reviews

33 likes

About Diwali Lehiyam Recipe

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

The delicious and mouthwatering Diwali Lehiyam is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Diwali Lehiyam is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Diwali Lehiyam. Sujatha Arun shared Diwali Lehiyam recipe which can serve 50 people. The step by step process with pictures will help you learn how to make the delicious Diwali Lehiyam. Try this delicious Diwali Lehiyam recipe at home and surprise your family and friends. You can connect with the Sujatha Arun of Diwali Lehiyam by commenting on the page. In case you have any questions around the ingredients or cooking process. The Diwali Lehiyam can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Diwali Lehiyam with other users

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

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