Lehiyam

LEHIYAM

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 

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.