Diwali Legium is a medicinal food that aids digestion after eating a variety of food during Diwali. Diwali legium is made by grinding spices, adding them to jaggery syrup and cooking until it thickens. Learn how to make Diwali legium with step by step pictures.
Diwali Legiyam at Home – Doesn’t it sound good?! Actually I had no plan to make this post. Yesterday when I was having my usual conversation with Soumya she asked me to post Diwali Marunthu recipe. And this felt good to me because I felt that Diwali Marunthu is very important for us after all those oily intakes as it helps in leguminous digestion. Try it and enjoy the health benefits!
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About Diwali Legium
Diwali Legium is a medicinal food consumed during Diwali after heavy sweets and oily namkeen. Diwali Legiyam helps in digestion hence it is always eaten during and after Diwali.
Diwali Legium is easily available in shops too but homemade is always best so make your own batch. Generally it is said to be consumed on an empty stomach after our oil bath. You can have a spoonful of Marunthu this Diwali and then enjoy your Diwali sweets and snacks!
Diwali Legium Ingredients
- Jaggery
- pepper corns
- Cpriander seeds
- Celery
- Cumin
- Sotharthai
- dry ginger powder
- Cardamom
- ginger oil, ghee
similar recipe
How to make Diwali Legiyam step by step
1.First of all we can prepare jaggery syrup. Add jaggery and water and mix until well coated. Heat it until it bubbles well and becomes thick like honey. Strain to remove impurities.
2. First of all prepare all your materials. Take all the ingredients except dry ginger powder and soak it in water for 2 hours. I used dry ginger powder so omitted it. If you are using a piece of dried ginger then soak it along with all the other ingredients. Put all the ingredients in the mixer.
3.Grind it finely and make a paste. Add dry ginger powder and mix well. – Now add jaggery syrup to it and heat it for 2 minutes, until foam forms, then add paste to it and mix well.
4. Cook on low flame and keep stirring, at some point it will start becoming thick like halwa. This will take about 15 minutes. At this stage add oil and keep stirring for 3 minutes, finally add ghee and then turn it off.
Cool and store in an airtight container.
Expert Tips
- Instead of grinding and making a paste, you can also dry roast all the ingredients and make a fine powder.
- The texture is totally to our liking, if you want it as a finer paste then grind it smooth.
- You can also make it completely in ghee, but I wanted to add gingelly oil to it so used it.
- I used Pagu Vellum so the color is reddish brown. You can also use normal yellow jaggery/palm jaggery.
serving and storage
Diwali legium can be served with rice, roti etc. It keeps well in the fridge for about a week, reheat and serve.
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📖 Recipe Card
Diwali Legium Recipe | Diwali Marunthu Recipe
Diwali Legium is a medicinal food that aids digestion after eating a variety of food during Diwali. Diwali legium is made by grinding spices, adding them to jaggery syrup and cooking until it thickens. Learn how to make Diwali legium with step by step pictures.
Material
- half and half cup Jaggery
- 2 tablespoon pepper corns
- 2 tablespoon coriander seeds
- 1 small spoon Celery
- 1 tablespoon Cumin
- ¼ inches Sitarathai Pieve
- ¼ small spoon dry ginger powder
- 1 whole Cardamom
- 2 tablespoon gingelly oil
- 1 small spoon Ghee
Instruction
-
First of all we can prepare jaggery syrup. Add jaggery and water and mix until well coated. Heat it until it bubbles well and becomes thick like honey. Strain to remove impurities.
-
First of all prepare all your materials. Take all the ingredients except dry ginger powder and soak it in water for 2 hours. I used dry ginger powder so omitted it. If you are using a piece of dried ginger then soak it along with all the other ingredients. Put all the ingredients in the mixer.
-
Grind it finely and make a paste. Add dry ginger powder and mix well. – Now add jaggery syrup to it and heat it for 2 minutes, until foam forms, then add paste to it and mix well.
-
Cook on low flame and keep stirring, at some point it will start becoming thick like halwa. This will take about 15 minutes. At this stage add oil and keep stirring for 3 minutes, finally add ghee and then turn it off.
-
Cool and store in an airtight container.
notes
- Instead of grinding and making a paste, you can also dry roast all the ingredients and make a fine powder.
- The texture is totally to our liking, if you want it as a finer paste then grind it smooth.
- You can also make it completely in ghee, but I wanted to add gingelly oil to it so used it.
- I used Pagu Vellum so the color is reddish brown. You can also use normal yellow jaggery/palm jaggery.
nutrition Facts
Diwali Legium Recipe | Diwali Marunthu Recipe
Quantity per serving (25 grams)
calories 141
Calories from Fat 54
% daily value*
thick 6 grams9%
saturated fat 1 g6%
Trans Fat 0.02 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 4g
cholesterol 2mg1%
sodium 3mg0%
potassium 86 mg2%
carbohydrates 21 g7%
fiber 2 g8%
sugar 17 grams19%
protein 1 gram2%
Vitamin A 31IU1%
vitamin C 0.5 mg1%
calcium 42 mg4%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
