Diwali lehium recipe.

The Diwali lehium has a sweet, spicy, sour taste and halwa like consistency medicine made out of few herbs and jaggery to aid digestion. It is the first thing that is consumed on the day of Diwali. Below is the recipe on how to make Diwali lehium there are three versions of it.

Recipe 1

Ingredients:

•   Siddharatha – 10g
•   Long Pepper – 10g
•   Omam or Carom Seeds -100g
•   Nutmeg – half
•   Bark Cinnamon – 2 gms
•   Poppy seeds — one spoon
•   Fennel Seeds — 2gms
•   Clove — 2pieces
•   Pepper — 50 grams
•   Cumin seeds – 2 gms
•   Ginger — 10g
•   Orange — 1 (juice)
•   Ghee — 100gm
•   Gingerly oil (sesame oil) — 4 tsp
•   Honey — 1 ladle full
•   Jaggery — 250 Gms
•   Cardamom – 5g

Method

•   Pound the hard ingredients and dry them in the sun with the other items. Heat the pan and fry the items one by one to golden brown and keep aside.
•   Grind them to powder in a Mixer (blender) and sieve the flour. Store the flour in an air tight container.
•  Wash the Ginger nicely, grind it using one ladle of water and make juice out of it.
•   Make juice out of the Orange and filter it. Pour both the Ginger juice and Orange juice into the pan. Powder the jaggery and add it to the juice     mixture. Heat the mixture.
•   Do not add water. Once the jaggery dissolves, filter it to remove the dirt. Wash the pan, pour the mixture again and boil it for 2 minutes. Then     add the prepared flour slowly and when it becomes like a gravy, stop adding the flour.
•   Add Ghee and sesame oil. Cook on a medium flame. Touch and see, if non-sticky remove from fire and add honey.
•   Stir well. Cool the mixture.
•   Store in a bottle or a container.

Recipe 2

Ingredients Needed:

• 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.

Method

• Soak 1 to 6 items in warm water for 2 hours.
• Grind into a smooth paste
• Cook this paste, till good smell comes.
• Pour little water on jaggery and cook till it melts.
• Filter it, cook again for 5 minutes.
• Add the paste on Jaggery and cook by pouring some oil and ghee.
• When it leaves the sides, switch off.
• Add honey and elaichi powder mix well.

Recipe 3

Ingredients

• 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.

Method

•  Smash all the dry and medicinal ingredients in a mortar and pestle.
•  Pour some warm water and soak them for about 15 minutes to 2 hours depending on ingredients.
•  Grind into a smooth paste in a blender.
•  Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel
•  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.
•  Pour little water on jaggery and cook till it melts.
•  When the water is nearly evaporated add the crumbled jaggery and stir it in.
•  Filter it, cook again for 5 minutes.
•  Add the paste on Jaggery and cook by pouring some oil and ghee, keep stirring
•  When it leaves the sides, and comes together in a ball switch off.
•  Stir in the honey and store in an airtight container.
•  Eat spoon of leygiam on Deepavali after taking bath and before you eat anything else.

Know about the legends and reason behind why oil bath is mandatory on the Diwali day

Let us know your method of making Diwali lehium.