Ingredients

Fresh ginger ( shunti// adarak)—paste—1 cup

Jaggery powder (Bella//gud)—2 cup

Ghee-(tuppa)-pure—4 to 5 tablespoon

Spices for powder

Coriander seeds (dhania seeds// kothambari bija)—2 tablespoon

Jeera (jeerige//cumin seeds)—1 tablespoon

Ajwain (Om kaalu//carom seeds)—1 teaspoon

Cloves (lavanga)—3 to 4

Black pepper corns (kaalu menasu)—1 teaspoon

Cardamom pods (ellaki//elaichi)—2

Dry roast all the spices on medium flame ( just warm them) do not burn it.

Let it cool and grind to fine powder in a mixer grinder jar.

Firstly wash the ginger roots,peel the skin and chop them to small pieces.

Transfer the chopped pieces into mixer grinder jar and grind it to smooth paste.( add 1 or 2 tablespoon of water if required while grinding).

Now melt 3 tablespoon of ghee in a thick bottomed kadai or pan or non stick pan.

Add in ground ginger paste and fry for 3 to 5 minutes on medium heat.

Then add jaggery powder stirring continuously.

When jaggery is dissolved completely add in spice powder,stir well.

Keep stirring the mixture continuously till it gets thickened..

Add rest of the ghee and mix well .

Make sure there is no water content left in lehya.

Allow it to cool completely and store in a clean airtight box or glass jar.

You can store in refrigerator for longer shelf life.

This lehya has many health benefits like easy digestion,helps in cough,cold, nausea,motion sickness and removes toxins from body.