In a pan add the jaggery and water.

Let this boil nicely.

Once the jaggery is dissolved filter this. I didn’t filter as I used pure organic jaggery.

No need to bring it to any syrup consistency.

Simmer the flame.

Add the marundu podi.

Mix well without any lumps.

Now bring the flame to medium-low and cook.

Add sesame oil and cook for 2 minutes. Stir well.

This will come like a halwa.

Switch off the flame and add 2 tsp of ghee.

Mix well.

Deepavali lehiyam is ready.

Store this in a dry container.

This stays well in room temperature for 3-4 days.