DEEPAVALI LEHYAM

INGREDIENTS

OMAM/AJWAIN                          1CUP

JEERA/CUMMIN SEEDS            3 TABLESPOONS

PEPPER                                         3 TABLESPOONS

(GANDU) THIPILI                       10 TO 12

CORIANDER SEEDS/DANIA        4 TABLESPOONS

POWDERED CARDAMOM/ELACHI
 POWDER                                                    1 TSP

POWDERED DRY GINGER/SAUNT
 POWDER                                                   1 TEASPOON

JAGREE                                                      1 CUP

GHEE                                                         4 TABLESPOON

METHOD

HEAT KADAI/PAN AND ROAST DANIA, JEERA,PEPPER AND THIPPILI( ON MEDIUM FLAME )SLIGHTLY.

MAKE POWDER IN MIXIE AND THEN ADD ELACHI POWDER AND DRY GINGER POWDER AND KEEP.

HEAT LITTLE WATER ADD SCRAPED JAGREE AND MELT. STRAIN TO REMOVE DIRT IF ANY AND KEEP.

IN A PAN HEAT WATER ADD THE POWDER KEPT READY AND ALLOW TO BOIL. WHEN WATER EVOPORATES ADD JAGREE WATER. MIX AND KEEP STIRING ON LOW FLAME TILL 'LEHYAM' CONSISTENCY IS GOT.

ADD GHEE.

IT SHOULD BE KEPT IN MIND THAT AJWAIN/OMAM MEASURE SHOULD BE MORE THAN DANIA.
 AND JEERA  SHOULD BE LESS THAN DANIA, AND PEPPER LITTLE LESS THAN JEERA.

JAGREE SHOULD BE EQUAL TO THE POWDER MADE.