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Sukku : 50 gm
Chitharathai : 50gm
Kandanthippili : 50gm
Arisithippili: : 50gm
Jadikkai : 1
Jadi pathiri : 1
Omam : 100gm
Milagu : 200gm
Cumin Seeds : 50gm
Cloves (Krambu) : 1
Cardamom(Elakkai) : 6
Virali Manjal : 4 nos.
Jaggery : 500 gm
Gingelly : 1 tablespoon
Ghee : 1 tablespoon
Method:
1. Dry fry Sukku, Chitharathai, Kandathippili,
Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu,
Jeeragam and Cloves one by one and make it to a
fine powder, sieve it well and keep it aside.
2. Heat the fry pan and make Jaggery syrup (Jaggery
should be in equavelent ratio with that of the
powdered ingredients)to a sticky level (pisukku
padham) and not to the level of string consistency.
3. Now add the sieved powder to the jaggery syrup
and stir continuously keep adding gingelly oil and
ghee little by little till the paste does not stick to the
pan. A small amount of honey may be added to
enhance the taste but it is optional.
4. Remove from heat and allow it to cool.
5. Now your Tamil Recipe Diwali Legiyam is ready
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