Take jaggery in a pan,add 1 cup of water and let it melt and come to a boil. Strain the jaggery andkeep aside.
Heat a large, heavy bottom pan, add 100 grams of ghee, when it is hot, add the ground paste to it and saute for 5-8 minutes. The ground paste would be in darker green in color. As you saute you feel the aroma of the traditional diwali legiyam/marundu in your kitchen.
After sauteing for 8minutes, add the strained jaggery, to it and mix well. Now start theprocess of stirring frequently. Reduce the flame to medium, and let thismixture boil and reduce in quantity, it took around 90 minutes for me to getthe final consistency
I covered the pan with a splatter guard plate from IKEA, saves you from lot of scrubbing later. Keep stirring the mixture frequently. Once it reduces to half its volume, add 100 grams of ghee to it and keep stirring.
First it might look the ghee is floating on top, must as it cooks, the marundhu absorbs and ghee and turns glossy.
The marundhu/legiyam/medicine will come to halwa consistency, add the remaining ghee and stir again. By now the marundhu will comes from the sides of the pan and follows the ladle whenever you stir, you can touch and roll it into a soft ball, then it is done.
Let this cool down overnight completely. First when you taste straight from the stove, you might feel it is very sweet, but onces it cools and the spices mingle and marry together the taste will be right.
The legiyam/marundhu/medicine can be left on the kitchen counter in an air-tight container for more than 10 days. More than that i refrigerate (see notes below)
Enjoy a spoonful of this early morning and any time you feel little indigestion or cold fuzzy feeling. The medley of spices will immeidately make you feel warm.