Diwali Leghyam

Ingredients

Use any consistent measuring cup

• Readymade Diwali Leghyam Powder – 1 cup
• Jaggery – 2 cups (same cup as powder)
  • Note: You can reduce jaggery slightly if preferred, but do not increase.
• Ginger juice – ¼ cup
  • To prepare: Grind fresh ginger with very little water and extract the juice.
• Ghee – 2 tablespoons
• Honey – 2 tablespoons
• Water – ¼ cup (for melting jaggery)

Procedure

• In a pan, melt jaggery with ¼ cup water.

• Strain the melted jaggery to remove dust, mud, or impurities.

• Return strained jaggery to the pan and boil until it reaches a thick paste-like consistency

  (just before “kambipaagu” stage — not string consistency, but thickened).

• Mix the leghyam powder with ginger juice to form a lump-free paste.

• Add this paste to the boiling jaggery and mix well.

• When the mixture starts thickening slightly, add 2 tbsp ghee.

• Do not boil too long after adding the leghyam powder – it will harden too much on cooling.

• Once it starts to thicken (but still pourable), remove from stove.

• Add 2 tbsp honey and mix well.

• Let it cool completely, then transfer to a clean, dry container.

Storage Instructions**:

• Can be kept outside for 2–3 days.
• Refrigerate after that.
• Shelf life: Up to 3 months when stored properly.

Note:

• Til (sesame) oil is not used in this family recipe.