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!
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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.
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📖 Recipe Card
Diwali Legiyam Recipe | Diwali Marunthu Recipe
Ingredients
- 1/2 cup jaggery
- 2 tablespoon pepper corns
- 2 tablespoon coriander seeds
- 1 teaspoon ajwain
- 1 tablespoon cumin seeds
- 1/4 inch sitharathai pieve
- 1/4 teaspoon dry ginger powder
- 1 whole cardamom
- 2 tablespoon gingelly oil
- 1 teaspoon ghee
Instructions
- 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.
- 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.
- 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.
- 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.
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 reddish brown color. You can use normal yellow jaggery / palm jaggery too.
Anu Shoj
wow sounds like a perfect medicine….need some 🙂
Cheers
Anu
Anu's Healthy Kitchen
Nalini Vijay
Very useful recepie.thnx!
Meenakshi Suresh
Excellent Diwali Leghiyam Recipe. I follow this recipe since few years. Very simple easy to make recipe. I luv this recipe. Well-done. Well explained. Tnx a lot.
Sharmilee J
Thank you so much! So glad you tried and it came out well.
Viji
I was looking for this recipe today, and you have posted this one, thanks for posting this at right moment. I will try this today
Nithya
I was just thinking of making marundhu and there u are with the recipe.. I generally end up having chawanprash instead of making marundhu (lazyy me) 😉 But now im seriously thinking to make this tomo.. Thanks for the recipe.. Btw I am a big fan of ur cooking and blog, I try most of ur recipes.. All are excellent.. Just done making Badushas following ur recipe.. It came out so well!! Thank u Sharmee.. Iniya Deepawali nalvaazthukkal in advance.. Oh boy I miss cbe 🙁
Sowmya
Hello Sharmi… Hope you are doing great.. Many many diwali wishes to u and ur family…
The recipe is great…. How long can we store it in refrigerator…
Sowmya
Hello Sharmi… Hope you are doing great.. Many many diwali wishes to u and ur family…
The recipe is great…. How long can we store it in refrigerator…
SHARMILEE J
May be for a week….
Krithi Karthi
You are a darling.. I was searching for this recipe.. Now from your site.. I dont have to search elsewhere… All your recipes have worked perfectly for me.. I am gonna make this one..
Padmajha PJ
This is absolutely an apt and very thoughtful to post it now. I have been planning to make this but you how it is at home!
Anyways, wishing you and everyone in your family a very happy ,safe and sparkling Diwali. Hugs to Mittu 🙂
pradeep shah
well looks like this is a must after a bout of sweets
Sumathi Ganesh
Followed your recipe.It came out well.thanks for the precise instructions.
swarna naatchu
thanx
swarna naatchu
thanx