Nellikai Legiyam – How to make it in traditional method |The immunity booster

Nellikkai Legiyam / Amla Jam recipe with step-by-step pictures and video on how to make nellikai lehyam along with its benefits.

Nellikai / Amla has so many health benefits. Taking it in everyday diet provides one a long life.

It is the vitamin rich anti-aging herb and most importantly it is widely available for human consumption.

But, many don’t like to eat raw Amla because of its sour taste. At least, that’s the case at our home.

Somehow we wanted to include this in our regular diet. So, I decided to prepare this Legiyam / Jam along with traditional medicinal herbs.

The result was awesome and everyone liked it.

Watch the video for recipe or continue reading for detailed information.

Above all, this is a much required dish at every home at this pandemic time to boost our immunity.

Health benefits of Amla / Nellikai Legiyam

Some of its health benefits I list here:

1. Amla is rich in vitamin C compared to any other fruit.
2. It helps to solve the gray hair problem.
3. Regular consumption improves the digestive system’s function and expels toxic waste from our body.
4. It improves immunity, helps to overcome vomiting, bile problems, dryness, and anemia.
5. Adding thippili /pipli to it, improves appetite and digestion.
6. Helps with asthma, bronchitis and cough.
7. Helps curing ulcer problems.

The upgraded version of nellikkai legiyam recipe is chyawanprash with more herbs. Please check my chyawanprash recipe as well.

You might be interested in some my other herbal recipes. Please check these too.

1. Herbal kashayam for dry cough
2. Ginger chutney
3. Ginger drink
4. Poondu kali / Garlic halwa
5. Vendhaya kali / Fenugreek halwa

Here is the recipe card for Amla / Nellikai Legiyam.

Nellikai Legiyam Recipe step-wise pictures:

1. Wash and boil the amla with 1 cup water. Cook in low heat until its fully cooked.
2. After amla is completely cooked, it opens up. Once it is cooled, remove the seeds and take amla separately.
3. Grind the amla to fine paste and keep aside.

4. First take cardamom, cloves, thippili and grind. Then add dry grapes as well into this mixture and grind to a fine paste. Keep aside.

5. Take palm sugar and mash it to powder. Add 1/2 cup water to dissolve the jaggery completely and filter it to remove any impurities.

6. Heat kadai, add jaggery water and then amla paste. Mix well.

7. This will take about 20 minutes to get it cooked well in low heat and water to reduce.

8. At this stage, add herbs powders: dry ginger, athimadhuram, cinnamon and nutmeg powders.

9. Continue cooking for further 5 minutes in low heat.

10. Now add ghee and mix well. Add herbs paste and mix well.

11. Add 50ml sesame oil or ghee and mix well.

12. Continue cooking until all the oil is absorbed well in amla.

13. Once it comes to jam like consistancy, add honey and switch off the flame.

14. Mix well and keep it to cool.

15. After its cooled down, transfer to a airtight jar.

If preserved in airtight container as mentioned here, it will stay good for upto 4 months.

You can consume this everyday in the morning for better absorption of its nutrients. 1 tsp for kids and 1 tbsp for an adult would be sufficient for regular intake.

You can spread it like a jam for bread and chapathi as kids will love this taste.

Wish you tasty healthy days…