Diwali marundhu | Deepavali legiyam recipe | Diwali legiyum | Deepavali marunthu

Diwali legiyam/Deepavali marundhu is a homemade medicine for easy digestion, ingested before or after enjoying heavy meals, ghee-laden sweets and oily savories on Diwali.

Diwali legiyam/Deepavali marundhu could be taken a week before and after diwali too, as we usually eat more snacks during those days.

Diwali legiyam/Deepavali marundhu consists all the ingredients that are used to prepare legiyum for lactating moms, but that includes even more items. Still, as I have used only items that will be readily available in your kitchen, you shall give the same to Lactating moms to improve their digestion, to heal their wounds and to increase their lactation.

Diwali legiyam Recipe – Stepwise pics follow the below printable description:

Diwali marundhu | Deepavali legiyam recipe | Diwali legiyum | Deepavali marunthu

 

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Prep time

2 mins

Cook time

10 mins

Total time

12 mins

 

Serves: 2

Ingredients

Base Ingredients:

• Coriander seeds/Malli - 1 tsp
• Pepper/Milagu - ½ tsp
• Cumin/Jeeragam - ½ tsp
• Carom/Ajwain/Omam - ½ tsp
• Dry ginger powder - ¼ tsp
• Sesame oil/Nallennai - 1 tbsp

For syrup:

• Jaggery - ⅓ cup
• Water - ¼ cup

Instructions

1. Dry roast pepper(milagu), cumin seeds(jeeragam), carom seeds/ajwain(omam) and coriander seeds(malli) in low flame for 2-3 mins or just hot to touch. Then add dry ginger(sukku) powder.
2. Fry for 30 seconds and switch off the stove. Once cooled, grind in mixie to fine powder.
3. Take jaggery, add water and boil till jaggery completely dissolves in water.
4. Filter the jaggery syrup to a pan, switch on the stove in medium flame and add the ground powder to the syrup.
5. Keep stirring continuously until it thickens like honey.
6. Add gingelly oil/Nallennai and switch off within a minute or 2 when it passes one of the below tests. Once switched off, immediately transfer to a tiffin box. Keep opened until completely cooled down. Then, close it air-tight and use till Christmas(if you do in large quantity) !! Tests are:

Diwali legiyam becomes glossy/shiny.

Diwali legiyam doesn't stick to hand when touched with wet hand.

Diwali legiyam starts leaving the pan

Notes

1.Do not boil after the legiyam becomes glossy. Else it will become chewy rather than being smooth like ladoo.
2.If cooked more till oil separates, it will become like chewy kamarkat or stony kalkona!! If it becomes hard, make balls and store, else it will become a tug of war to take the legiyam out of the stored container 😉
3.If you need this to be more sweet, increase jaggery or just dip it in honey while eating.
4.Original recipe includes more items like kandandhipili, arisi thipili and others from herbal medical shop(naatu marundhu kadai). But, the 5 items mentioned in this post are readily available and commonly used ingredients.

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Preparation – How to make diwali legiyam?

1.Dry roast pepper(milagu), cumin seeds(jeeragam), carom seeds/ajwain(omam) and coriander seeds(malli) in low flame for 2-3 mins or just hot to touch. Then add dry ginger(sukku) powder.2. Fry for 30 seconds and switch off the stove. Once cooled, grind in mixie to fine powder.3.Take jaggery, add water and boil till jaggery completely dissolves in water.4.Filter the jaggery syrup to a pan, switch on the stove in medium flame and add the ground powder to the syrup.5.Keep stirring continuously until it thickens like honey.6.Add gingelly oil/Nallennai and switch off within a minute or 2 when it passes one of the below tests:

• Diwali legiyam becomes glossy/shiny.
• Diwali legiyam doesn’t stick to hand when touched with wet hand.
• Diwali legiyam starts leaving the pan as shown in last pic below

Switch off the stove and immediately transfer to a tiffin box. Keep opened until completely cooled down. Then, close it air-tight and use it within 10 days.

Tips/Tricks in making diwali legiyam:

• Do not boil after the legiyam becomes glossy. Else it will become chewy rather than being smooth like ladoo.
• If cooked more till oil separates, it will become like chewy kamarkat or stony kalkona!! If it becomes hard, make balls and store, else it will become a tug of war to take the legiyam out of the stored container 😉
• If  you need this to be more sweet, increase jaggery or just dip it in honey while eating.
• Towards the end, add a tbsp of ghee for delicious legiyam. This also keeps it soft for more days..
• Original recipe includes more items like kandandhipili, arisi thipili and others from herbal medical shop(naatu marundhu kadai). But, the 5 items mentioned in this post are readily available and commonly used ingredients.