Here are 3different legiyams , customarily made , in South Indian households for Deepavali. If you prefer it slightly hot , decrease the jaggery amount. Diwali marunthu Pepper 2 tsp Jeera 2 ½ tsp Dhaniya 2 ½ tsp Cardamom 4 Dry ginger 3” Omum ¼ cup Kandathippili 12 sticks Cloves 8 Ghee 50 gms Jaggery 200 gms Fry everything (except ghee & jaggery) on a low fire separtely & powder together as fine as possible. Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . Now remove from stove , add the powder , mix well without lumps & put back on fire. Cook it , adding ghee little by little till it forms a mass(since it is a dry powder , it will set fast). Remove . Option1 – The jaggery can be decreased a little & some honey added after removing from the fire. Option2 – Jaggery can be incresed or decreased according to personal preference. Some like it slightly hot. 2 –Ginger Legiyam Tender ginger paste – 1 cup (select tender ones & grind-if not , it will be very hot!) Dhaniya powder – 1 level cup Jeera powder - !/2 cup Jaggery – 2-2 ½ cups Ghee – 1 cup As given above , Add ½ cup of water to jaggery , heat on a low fire till it dissolves. Then strain & boil till syrupy . When it turns syrupy , add all other ingredients &stir , adding the ghee in 2,3 instalments. Just when it starts thickening , remove. If you stir it for long , ginger will become tough. 3-Dhaniya Legiyam Dhaniya – 100 gms Pepper & jeera – each 50 gms Dry ginger – 1” Jaggery – 100gms(more is optional) Honey - 1 tbsp Gingelly oil – 1 tbsp Ghee – 2 tbsp Lightly dry roast dhaniya , jeera , pepper , & ginger. First powder as fine as possible & addwater & make a thin paste. Strain & retain the strained smooth mixture. To this , add jaggery & set to boil in a heavy pan. Add oil & ghee gradually & stir till it starts thickening. Add honey , mix & remove.