This is the one proportion we make in our home right from my great grand mothers period. For me, its my grandma's recipe. She does it so perfectly with a soft texture and a glazy look which I have not tasted anywhere. There are many variations though. Now the Deepavali legiyam from my grandma's kitchen.
Recipe courtesy: My grandma.
Sukku(dried ginger) – 1” pieces – 2
Kandathippili – 20 gms
Omam – 20 gms
Sitharathai – 10 gms
Jeera – 3 tsp.
Pepper – 2 tsp.
Virali manjal – 1
Ghee – 25 gms
Gingelly oil – 3 tablespoons
Heat a kadai, add all the ingredients (except ghee and oil) and slightly heat it.
Grind in a mixie to a fine powder. Sieve well. Again, grind the coarse powder leftover with very little water, to a fine paste.
Mix the fine paste and the fine powder well to form a dough.
Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)
Dissolve jaggery in a ladle of water and filter it without any dust or mud.
Now heat a heavy bottomed pan, add the dough, jaggery and sauté well.
When half- done and thick, add oil and ghee.
Saute well. When glossy, immediately transfer it to a vessel.
Make small balls out of it, and distribute it to everyone in the house.
This is very good for indigestion and our elders have made it a custom to make it during Deepavali because we will feel heavy after having a sumptuous meal, sweets and savouries on Deepavali.
Ensure medium heat.
When you dip your hand in water and take the lehiyam, it should not stick to your hand. That is the correct consistency.
Be quick and attentive, and transfer it immediately when glossy. Else, the lehiyam will be separated from the ghee and will become hard.
& an award from Sailaja . Thank you Sailaja