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

How to Make Diwali Lehiyam

• Wash aniseed to remove dirt.
• Soak all the 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.