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  • 1 teaspoon Coriander seeds
  • 1/2 teaspoon heaped Pepper
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Carom seeds
  • 1/4 teaspoon fennel seeds
  • 3/4 teaspoon Dry ginger powder
  • 1 Clove
  • Generous pinch Cardamom powder
  • 1/8 teaspoon Cinnamon powder
  • 1 teaspoon Ghee
  • 1 teaspoon Sesame oil
  • 1/4 cup tightly pressed Jaggery
  • 1/4 cup Water


  • In a heavy-bottomed pan add coriander seeds, pepper,  fennel seeds, clove, carom seeds and saute in low flame for 2 minutes
  • Add cumin seeds and saute till It turns warm
  • Furthermore add ginger powder, cardamom powder, and cinnamon powder;   Mix everything well and cook for 15 seconds; turn off the stove
  • Let the mixture cool down, grind into powder. Add little water and ground like a thick chutney
  • In the same pan add Jaggery and water; mix well and turn on the stove in medium flame
  • After the Jaggery melts down turn off the stove and strain the jaggery syrup
  • Wash the pan and add jaggery syrup to the same pan and boil
  • Let the jaggery syrup boil well and turns sticky ( avoid one string consistency)
  • Add the ground mixture and sauté well
  • The mixture comes together and thickens
  • Add 1 teaspoon of ghee and mix well, continue cooking
  • As we cook the mixture turns thick and resembles honey
  • Add sesame oil and mix well,  turn off the stove as soon as the Legiyam turns glossy/ shiny. Legiyum also starts leaving the pan and if you try to touch with wet hands it comes u sticky
  • Immediately transfer the legiyum and let it cool
  • Close the lid after it is completely cool


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  1. If you prefer legiyum to be sweeter side add extra jaggery
  2. I have roasted all the ingredients dry instead you can soak them in water and grind
  3. You can grind the mixture into a powder but I have ground it with little water. If you are adding dry mixture mix well immediately as it might turn lumpy
  4. Always turn off the legiyum as soon as it becomes glossy else legiyum will turn chewy
  5. Avoid cooking the legiyum till oil separates, that will make the legiyum stony kalkona or kamarkat. You can’t even take the legiyum out of the box
  6. After eating Legiyum you will feel the ginger and pepper flavor in the throat, if preferred you can add honey to the legiyum
  7. Traditional Deepavali legiyum recipe calls for naatu marundhu kadai (herbal medical shop) stuff like kandandhipili, arisi thipili, and others. I have adapted the recipe with basic, readily available ingredients
  8. Legiyum thickens overtime so switch off before it comes to that stage
  9. The color of the legiyam depends on the jaggery
  10. I have used ginger powder instead you can saute ginger and ground
  11. Pepper powder can be used instead of pepper
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