diwali legiyam recipe /diwali marundhu /deepavali marundhu

diwali legiyam recipe /diwali marundhu /deepavali marundhu

diwali legiyam recipe /diwali marundhu /deepavali marundhuAlthough sweets,savouries and crackers are the special part of diwali the most special inevitable one is the “Diwali marundhu”. Usually as a child our mothers would wake us at early hours of Diwali morning. As a child so much of expectations and excitement will always be there to burst crackers and to wear new dresses.Its customary in most of the houses to simply apply gingelly oil alone before having head bath.At some homes they do add cumin,small onion,omam even pepper to heat up diwali legiyam recipe /diwali marundhu /deepavali marundhuwith oil then apply it to the hair before head bath. After having head bath children burst crackers then just comes the main part”the food”. Snacks are given more importance during deepavali and automatically tasting and gulping countless varieties of sweets and savouries! just happens on the go.To avoid unwanted stomach problems having this deepavali marundhu/legiyam is mandatory.Usually diwali legiyam recipe is taken before any hefty snack or meal.Its a marvelous sweet that we can enjoy having I should say! it’s not typically like usual trademark medicine.

diwali legiyam recipe /diwali marundhu /deepavali marundhu

 

INGREDIENTS:

Palm jaggery/panai vellam – 750 gm
Ghee /nei – 75 gm
Honey/thean – 2-3 tbsp
Gingelly oil/nallenai – 30 gm

To dry roast and grind:

Coriander seeds/malli – 50 gm
pepper/milagu – 25 gm
Cumin/jeera – 25 gm
Ajwain/omam – 25 gm
Dry ginger/sukku – 1 piece(small)
Thipili(arisi)/long pepper – 1 tbsp
Kandanthipilli – 1 tbsp
Chitharathai/galangal – 1 piece
Turmeric piece/virali manjal – 1 piece
Cardamom pods /elakai – 4-5

METHOD:

1.Add powdered Jaggery with double the amount of water and let it boil till the jaggery is dissolved completely.
2.Now filter the liquid and keep.
3.Before dry roasting put turmeric piece in a mortar and pestle and smash it to pieces.
4.Same way pound arisi thipili ,kandanthipilli,chitharathai,cardamom,sukku and then add this to hot kadai and roast till nice aroma comes.
5.Take this out in a plate.
6.Then dry roast coriander,cumin,pepper,omam one by one and take out in the same plate and let it cool.
7.Grind them to a nice powder.
8.Meanwhile boil the palm jaggery liquid and when its boiling add powder,mix without lumps.
9.Let it boil and when it starts to be slightly thick add ghee and gingerly oil alternatively.
10.When it become thick check for the consistency.
11.Put a small drop on a plate and roll with hand to form very soft ball(consistency should be correct otherwise it will become too hard).
12.When we can form a ball then its ready,even oil and ghee added will separate.
13.Quickly transfer to another vessel to cool.
14.Now when its cool mix honey.
15.Preserve and can have a scoop whenever needed,its best medicine for digestion.

diwali legiyam recipe /diwali marundhu /deepavali marundhu

Total Time: 60 minutes

diwali legiyam recipe /diwali marundhu /deepavali marundhu

Ingredients

  • Palm jaggery/panai vellam - 750 gm
  • Ghee /nei - 75 gm
  • Honey/thean - 2-3 tbsp
  • Gingelly oil/nallenai - 30 gm
    To dry roast and grind:
  • Coriander seeds/malli - 50 gm
  • pepper/milagu - 25 gm
  • Cumin/jeera - 25 gm
  • Ajwain/omam - 25 gm
  • Dry ginger/sukku - 1 piece(small)
  • Thipili(arisi)/long pepper - 1 tbsp
  • Kandanthipilli - 1tbsp
  • Chitharathai/galangal - 1 piece
  • Turmeric piece/virali manjal - 1 piece
  • Cardamom pods /elakai - 4-5

Instructions

  1. Add powdered Jaggery with double the amount of water and let it boil till the jaggery is dissolved completely.
  2. Now filter the liquid and keep.
  3. Before dry roasting put turmeric piece in a mortar and pestle and smash it to pieces.
  4. Same way pound arisi ,kandanthipilli,chitharathai,cardamom,sukku and then add this to hot kadai and roast till nice aroma comes.
  5. Take this out in a plate.
  6. Then dry roast coriander,cumin,pepper,omam one by one and take out in the same plate and let it cool.
  7. Grind them to a nice powder.
  8. Meanwhile boil the palm jaggery liquid and when its boiling add powder,mix without lumps.
  9. Let it boil and when it starts to be slightly thick add ghee and gingerly oil alternatively.
  10. When it become thick check for the consistency.
  11. Put a small drop on a plate and roll with hand to form very soft ball(consistency should be correct otherwise it will become too hard).
  12. When we can form a ball then its ready,even oil and ghee added will separate.
  13. Quickly transfer to another vessel to cool.
  14. Now when its half cool mix honey.
  15. Preserve and can have a scoop whenever needed,its best medicine for digestion.

Notes

Be cautious about the consistency,you will be right when you are able to make soft ball. If athimathuram is available you can add it too. Adding cardamom is optional. Even honey is optional. You have to hand pound arisi thipili,kandanthipilli,,chitharathai,cardamom,sukku before dry roasting and grinding,because of its hard texture.

 Deepavali /diwali sweets and snacks:

Bhakarwadi

omapodi

Aloo bhujia

mini badhusha

Adhirasam

 

 

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