Grind all the ingredients using the soaked water into a fine paste. In a kadai, add the ground paste and saute for five minutes. Then, add grated jaggery and saute again on medium flame.
Add ghee in small intervals and saute till you get a fine paste and it reaches ‘halwa consistency’. It should be non-sticky; if you can roll it out as soft balls, then you’ve got the right consistency.
The above method is the traditional one of making the medicine. However, due to constraints of time, people prefer instant powder that is readily available in local medicine shops. Once you buy it, mix it with twice the quantity of water and cook in a heavy-bottomed vessel. Add jaggery and ghee until the legiyam comes together and the ghee is separated.
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