Go Back

diwali legiyam recipe /diwali marundhu /deepavali marundhu

Print Recipe Pin Recipe
Total Time 1 hour

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
 

  • Add powdered Jaggery with double the amount of water and let it boil till the jaggery is dissolved completely.
  • Now filter the liquid and keep.
  • Before dry roasting put turmeric piece in a mortar and pestle and smash it to pieces.
  • Same way pound arisi ,kandanthipilli,chitharathai,cardamom,sukku and then add this to hot kadai and roast till nice aroma comes.
  • Take this out in a plate.
  • Then dry roast coriander,cumin,pepper,omam one by one and take out in the same plate and let it cool.
  • Grind them to a nice powder.
  • Meanwhile boil the palm jaggery liquid and when its boiling add powder,mix without lumps.
  • Let it boil and when it starts to be slightly thick add ghee and gingerly oil alternatively.
  • When it become thick check for the consistency.
  • 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).
  • When we can form a ball then its ready,even oil and ghee added will separate.
  • Quickly transfer to another vessel to cool.
  • Now when its half cool mix honey.
  • 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.