Diwali Leygiam
These are medicated syrups that are thick and soothing enough to relieve sore throats or loosen a cough. Leygiam is part of our tradition and is good for digestion. On Deepavali Day after we serve the Diwali treats, a small lump of this Legiyam is also served so that they have this legiyam first and enjoy treats unthinking of any worries.
An age-old concoction of spices and condiments, it is also 'Deepavali marundu' or 'Lehyam' in South India. It is what you need to digest all the sweets that you eat this festive season.
(also called as Lehiam, legiyam, leygiam, leyham, leigiam, lehyam, or Deepavali Marundu)
Pepper 2 tsp
Jeera 2-1/2 tsp
Ajwain (Omam) 1/4 cup
Kandanthippili 10 sticks
Coriander Seeds 2-1/2tsp
Dry Ginger (Sukku) small piece
Ghee 3 tsp
Gingely Oil 4 tsp
Jaggery (For 1 portion of paste, 1 portion of gud)
Elaichi Powder
Honey.
Step 2: Pour some warm water and soak them for about 15 minutes to 2 hours depending on ingredients.
Step 3: Grind into a smooth paste in a blender.
Step 4: Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel
Step 5: Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed, till good smell comes.
Step 6: Pour little water on jaggery and cook till it melts.
Step 7: When the water is nearly evaporated add the crumbled jaggery and stir it in.
Step 8: Filter it, cook again for 5 minutes.
Step 9: Add the paste on Jaggery and cook by pouring some oil and ghee, keep stirring
Step 10: When it leaves the sides, and comes together in a ball switch off.
Step 11: Stir in the honey and store in an airtight container.
Step 12: Eat spoon of leygiam on Deepavali after taking bath and before you eat anything else.
An age-old concoction of spices and condiments, it is also 'Deepavali marundu' or 'Lehyam' in South India. It is what you need to digest all the sweets that you eat this festive season.
(also called as Lehiam, legiyam, leygiam, leyham, leigiam, lehyam, or Deepavali Marundu)
Ingredients
Method to make Diwali Leygiam
Step 1: Smash all the dry and medicinal ingredients in a mortar and pestle.Step 2: Pour some warm water and soak them for about 15 minutes to 2 hours depending on ingredients.
Step 3: Grind into a smooth paste in a blender.
Step 4: Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel
Step 5: Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed, till good smell comes.
Step 6: Pour little water on jaggery and cook till it melts.
Step 7: When the water is nearly evaporated add the crumbled jaggery and stir it in.
Step 8: Filter it, cook again for 5 minutes.
Step 9: Add the paste on Jaggery and cook by pouring some oil and ghee, keep stirring
Step 10: When it leaves the sides, and comes together in a ball switch off.
Step 11: Stir in the honey and store in an airtight container.
Step 12: Eat spoon of leygiam on Deepavali after taking bath and before you eat anything else.
