Wash and dry the nellikayi/Amla and grate it.

Keep grated Amla and 1/2 cup of water in a thick bottom pan on medium heat. Let it cook for 5 minutes.

Mean while, in a separate pan, melt jaggery with half cup of water. Once it is dissolved completely clean it with clean cloth.

Place the jaggery syrup back on stove. Boil it until you get the thread consistency.

Once you get the thread consistency, add the syrup to the amla. (ginger powder if using) mix it well.

Let it cook on medium low heat until the leha becomes thick,

Once the leha becomes thick, turn off the heat and allow it to cool completely.