Deepavali Legiyam

METHOD:

1. Heat a kadai, add all the ingredients (except ghee and oil) and slightly heat it. 
2. Grind in a mixie to a fine powder. Sieve well. Again, grind the coarse powder leftover with very little water, to a fine paste. 
3. Mix the fine paste and the fine powder well to form a dough.
4. Take equal quantity of jaggery. (Jaggery and dough ratio = 1:1)
5. Dissolve jaggery in a ladle of water and filter it without any dust or mud.
6. Now heat a heavy bottomed pan, add the dough, jaggery and sauté well. 
7. When half- done and thick, add oil and ghee. 
8. Saute well. When glossy, immediately transfer it to a vessel.
9. Make small balls out of it, and serve

NOTE:

• Ensure medium heat.
• When you dip your hand in water and take the lehiyam, it should not stick to your hand. That is the correct consistency.
• Be quick and attentive, and transfer it immediately when glossy. Else, the lehiyam will be separated from the ghee and will become hard. 

Source : http://shanthisthaligai.blogspot.in/