Ginger / Inji Legyam

Ginger Legyam

Ginger  Legyam is very good for digestion.  During Diwali , it is a practice of preparing Diwali Legyam .  But , if you don’t get all the required ingredients …, you can simply prepare this ginger legyam, with easily available ingredients, which is very tasty too.

Fresh Ginger : 1 cup ( finely chopped )

Coriander seeds :  2 tbsp

Cumin seeds : 1 tsp

Green Cardamom  : 2 

Jaggery  : 1/2 cup ( powder )

Sugar : 2 tsp

Rock Salt : 1 pinch

Ghee : 2 tbsp

          Dry roast coriander seeds, whole cardamom and cumin seeds till it becomes warm …. Grind into a nice powder along with rock salt & sugar and keep it aside. .

Peel the skin and chop ginger finely.

Grind ginger to a smooth paste , … add less water, only if needed.  Keep it aside.

In a vessel , add a tbsp of water and grated jaggery till it melts.

Filter to remove impurities and keep it ready.

In a non-stick pan, add a tbsp of ghee.  Stir fry dry powder ( coriander, cumin etc. powder ) for a minute in a low flame.  Add ginger paste and stir for a couple of minutes. 

Add filtered jaggery syrup and cook till all the water gets absorbed in the lagyam. 

Add a tbsp of ghee  and cook till it becomes a mass and comes out without sticking in pan .

Let it come to room temperature.

Store it in air tight container.

Use clean spoon when using.

 You can also make them into small balls … just for convenience.

Have one ball per day when you are having more sweets and savories, especially day like Diwali.

After having  Boondhi  Ladoo and  Mixture , I really need this legyam,… not much,  just a small ball will do.   But I may end up having one more ball as it is very tasty :-) .