Diwali Legiyam Recipe | Diwali Marunthu Recipe

Diwali Legiyam is a medicinal food which aids in digestion after consuming varieties of food during Diwali. Diwali Legiyam is made by grinding spices, blending it with jaggery syrup and cooking until thick. Learn to make Diwali Legiyam with step by step pictures.

Diwali legiyam at home – Doesn’t that sound good?! Actually I was not in a plan to make this post at all. Yesterday when I was on my usual talk with Sowmya asked me to post diwali marunthu recipe. And that sounded cool to me as I felt diwali marunthu is a must for us during the occasion after all those oily intakes as this legiyam helps for digestion. Do try and enjoy the health benefits!

About Diwali Legiyam

Diwali Legiyam is a medicinal food that is consumed during diwali after the consumption of heavy sweets and oily savories. Diwali Legiyam helps in digestion so it is always had during and after diwali.

Diwali Legiyam is readily available at stores too but homemade is always best so make your batch. This is usually said to be consumed in empty stomach after our oil bath. You can have a teaspoon of this diwali marunthu then enjoy your diwali sweets and snacks!

Diwali Legiyam Ingredients

• Jaggery
• Pepper corns
• Cpriander seeds
• Ajwain
• Cumin seeds
• Sotharathai
• Dry ginger powder
• Cardamom
• Gingelly oil, Ghee

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How to make Diwali Legiyam Step by Step

1.First we can prepare the jaggery syrup. Add jaggery and water till immersing level. Heat it up until it nicely bubbles and is thick like honey in consistency. Strain to remove impurities.

2.First get all your ingredients ready. Take all the ingredients except dry ginger powder and soak it in water till immersing level for 2 hours. I used dry ginger powder so skipped that alone. If you are using dry ginger piece then soak it along with all other ingredients. Transfer all the ingredients to a mixer.

3.Grind it to a semi fine paste. Add dry ginger powder and mix well. Now add jaggery syrup and heat for 2 minutes until its frothy then add the paste and mix well.

4.Simmer and keep mixing, at one stage it will start becoming thick more like halwa in consistency. This will take around 15 minutes. At this stage add oil and keep stirring for 3 minutes finally add ghee and then switch off.

Cool down and store in an airtight container.

Expert Tips

• Instead of grinding to a paste, you can even dry roast all the ingredients and grind it to a fine powder.
• The texture is totally our choice, if you want it even more as a fine paste then grind it smooth.
• You can make it fully in ghee too, but I wanted to add gingelly oil so used that.
• I used paagu vellam so hence the reddish brown color. You can use normal yellow jaggery / palm jaggery too.

Serving and Storage

Diwali Legiyam can be served with rice, roti etc. This keeps well in fridge for about a week, reheat and serve it.

If you have any more questions about this Diwali Legiyam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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