Every Diwali it is a must to take Diwali Legiyam as it will ease out the stomach after eating a lot of sweets and savouries. Though now a days it is readily available in the market, it is something very easy to be made at home too.

Coriander seeds - 1/4 cup

Cumin seeds - 6 tbsp

Sukku (Dried Ginger) - 1 inch piece (or) 2 tbsp of dried ginger powder

Pepper - 6 tbsp

Thippili (available in shops) - 5 gms

Saunf - 4 tbsp 

Ginger Juice - 1/2 cup

Jaggery - 2 cups

Ghee - 1/2 cup

Fry saunf, cumin seeds, pepper and thippili in dry pan one by one and powder them to a fine powder. Soak coriander seeds in water and grind it to a fine paste. Drain the juice alone using a muslin cloth. Mix that coriander juice with ginger juice and ground powder.

In a pan add 1/4 cup of water and jaggery to make jaggery water. Strain jaggery water so that it is free of impurities. Heat the jaggery water again in the same pan and when it comes to a boil add the mixture and keep stirring. It will harden and start to come out from the sides of pan. Add ghee to it and mix well again.

This can be stored in fridge and used for 20 days.