Diwali legiyam recipe, How to make deepavali marundhu

Note

How to make Diwali legiyam with step by step images

1. In a blender add chopped ginger and grind it into paste using ½ cup. Strain the mixture using a strainer and keep the the ginger water aside for 30 minutes undisturbed, so that a white layer is deposited in the bottom, which we will discard and use only the water.
   
2. Meanwhile dry roast peppercorn, omam/ caraway seeds, jeera, turmeric, sukku and coriander seeds. Dry roast in low to medium flame until aromatic. This should take about 5 minutes. When it is aromatic put off the flame and let the mixture cool down.
   
3. When the mixture has completely cooled add it in a blender and grind it into fine powder.
   
4. Transfer the powder to a bowl and keep it aside. Now to the powder add 3 to 4 tbsp ginger water/ juice (do not stir the water just the top part is required) that we prepared earlier. Mix the mixture well and keep it aside.
   
5. Heat a pan/ kadai to it add ¾ cup jaggery and ¼ cup water. Let it dissolve and let the mixture boil.
6. When the mixture starts to boil add the marundhu mixture that we prepared. Mix it well and let the mixture boil. After a minute or 2 the mixture will start thickening.
   
7. When the mixture starts to boil at that time add 3 tsp ghee/ Sesame oil, stir in continuously and the mixture will start leaving the sides of the pan. Put off the flame immediately and add 2 tsp honey. Mix well and transfer it to a bowl. This legiyam/ marandhu will be saucy when you switch off, it will thicken slowly and after few hours you can make it into small balls and consume it, not hard balls but soft balls like kamar kattu. Relish it in small quantities after relishing your awesome diwali snacks.