Diwali Marunthu Recipe - Homemade Deepavali Legiyam

Diwali Marunthu Recipe - Homemade Deepavali Legiyam | Easy Diwali Recipes

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Deepavali Legiyam(Diwali Marunthu) with easy available ingredients at home - Doesnt 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 occassion after all those oily intakes as this leguyam helps for digestion.It 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 tsp of this diwali marunthu then enjoy your diwali sweets and snacks! :)

Wishing you all a very happy and safe Diwali, Have loads of fun and happy eating too!!

Diwali Marunthu Recipe - Ingredients

Preparation Time : 2 hrs | Cooking Time : 25 mins | Makes : 3/4 cup
Recipe Category: Sweet | Recipe Cuisine: Indian Recipe Reference: Vidhus Kitchen

Powdered Jaggery - 1/2 cup
Pepper corns - 2 tbsp
Coriander seeds - 2 tbsp
Ajwain - 1 tsp
Jeera - 1 tbsp
Sitharathai - 1/4 inch piece(optional)
Dry ginger powder - 1/4 tsp
Cardamom - 1 whole
Gingelly Oil - 2 tbsp
Ghee - 1 tsp

Method:

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 hrs.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 2mins 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 arouns 15mins...At this stage add oil and keep stirring for 3mins finally add ghee and then switch off.
   

Cool down and store in an airtight container.

My Notes:

• 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 redish brown color. You can use normal yellow jaggery / palm jaggery too.

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