NELLIKKAI LEHIYAM

NELLIKKAI LEHIYAM 

INGREDIENTS 

Gooseberries - 20
Palm Sugar - 1/2 Kg
Cardamom Powder - 1 Tsp 
Ghee - 5 Tbsps 

METHOD 

Wash gooseberries and steam for 7 - 10 minutes until soft
Remove seed from steamed gooseberries and chop into fine pieces 
Grind the gooseberry pieces to a fine paste without adding water
In a pan add 1/4 cup water and the palm sugar chunks
Heat until the palm sugar is completely dissolved 
Strain if there are any impurities and put the palm sugar water back into the pan 
Add the gooseberry paste mix well and keep stirring in medium to low flame
Add some ghee in between and cardamom powder 
Once the mixture leaves the sides of the pan and rolls up add remaining ghee and mix 
Remove pan from stove cool lehiyam to room temperature and store

Notes:

You can also use jaggery instead of palm sugar but the taste will differ