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 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.
Recipe courtesy of Preetha