| Recipe Highlights |
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| Dry ginger lehyam is a medicine food.It made with dry ginger powder(Sukku).You can also do the same procedure for fresh ginger also.Just cut and wash the ginger, peel them and grind it and do the same procedure by omitting dry ginger powder.Eat a teaspoon of dry ginger lehyam to avoid indigestion problems. |
| Ingredients | Cooking Time : 30 Mins |
|---|---|
| To Grind Dry ginger powder – 3 teaspoon or Dry ginger –a small piece Coriander seeds – 2 teaspoon Cumin seeds – 1/4 teaspoon Pepper – 1/2 teaspoon Ajwain – 1 teaspoon | Jaggery or palm sugar – 1/2 cup Water – less than 1/4 cup Ghee – 2 teaspoon Honey – 1 teaspoon |
| Method | |
|---|---|
| Step :1 Grind the ingredients given above in the column “To Grind”.Make a fine powder and Keep it aside. |     |
| Step 2: Take a pan and melt the palm sugar or jaggery,when it dissolves strain them, to remove impurities. |    |
| Step 3: Now boil the palm sugar or jaggery syrup, then add the grinded powder into it. cook it in a low flame and stir it continuously. |   |
| Step 4: Now add the ghee and honey in to it and cook till it starts to leaving the sides of the pan. Switch off the flame and let it cool down for some time and make small balls. Store it in an airtight container and keep in refrigerator. |     |
Dry Ginger Lehyam is now ready.  | |
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