3 
0)
Deepavali Lehiyam 
Express.Share.Review.
I want to try it
Yes, I'm an expert
I'm an amateur
No, I'm interested to learn
Add this dish to my menu
Suggest a restaurant to have this dish
Featured Recipes for Deepavali Lehiyam
Ingredients
Readymade marundhu powder : 100 gm
Ginger : 200 gm
Jaggery : ¼ kilo
Gingelly oil : 100 gm
Honey : 100 gm
Ghee : 150 gm
Turmeric Powder : a pinch
Method
Wash the ginger and grind it with 1½ cups water.
Strain the juice and boil it with a pinch of turmeric powder and jaggery.
Mix the marundhu powder with half of the gingelly oil and add to the ginger juice.
Stir well.
When it thickens add ghee, gingelly oil and stir till it reaches thick consistency.
Add honey, stir and remove from the stove.
It should not be kept on the stove for a long time after adding honey.
This recipe is taken from the book "Samayal Samragiyam" by Arusuvaiarasunatrajan published by Karpagam Puthakalayam
Other recipes from the web
Other dishes of South Indian cuisine
Recommend a Restaurant
Search a restaurant in your place.
In the menu of
Recommend a restaurant
Restaurant name: