DEEPAVALI MARUNDHU – RECIPE 1:

INGREDIENTS: (YEILDS 1 AND 1/2 CUP APPROX.)

CORIANDER 2 AND 1/2 TBLSP

SEEDS|DHANIA
OMAM| AJWAIN 2 AND 1/2 TBLSP
JEERAGAM| CUMIN SEEDS 2 TBLSP
BLACK PEPPER 2 TBLSP
DRY GINGER POWDER 1/4 TSP
|SUKKU
JAGGERY 3/4 CUP
GHEE 3-4 TBLSP
SESAME OIL 1-2 TSP(OPTIONAL)

METHOD:

 Soak coriander seeds, cumin seeds, omam, black pepper in warm water for 3
hours.
 After 3 hours , grind this into a fine smooth paste.
 Use the water we soaked for grinding.
 Add dry ginger powder to this. If using sukku, then soak a small piece and
grind it together.
 Measure the paste in a measuring cup. It yielded 1 cup of paste for me.For
1 cup the measurement of jaggery is 3/4 th cup.
 Melt the jaggery in a pan by adding 1/4 cup of water. When it dissolves
filter it to get rid of the impurities.
 Boil it for 2 minutes.Add the ground paste to this and mix well. Saute it in a
low flame for 15 minutes till it reaches halwa consistency.
 Add ghee in small intervals.When it is completely cool, store it in a clean
dry box and keep it in the refrigerator.
 Always use clean dry spoon to take it .

Note:

1. If you feel it is little less sweet, mix it up with a spoon of honey.

2. Alternatively these ingredients can be dry roasted in a low flame nicely and
powdered finely.
3. Sieve it twice and follow the rest of the steps as the same.
4. Always grind everything smoothly to get a smooth texture.
RECIPE 2:

Ingredients:

Peppercorn - 2 tsps
Cumin seeds Jeera - 2 1/2 tsps
Coriander seeds - 2 1/2 tsps
Ajwain - 1/4 cup(25gms)
Dry or fresh ginger - one inch piece
Cardamom powder - 1tsp
Nutmeg - 1/2 piece (Jaathikkaai)
Ghee or clarified butter - 3 tbspn
KandaThipli (Desavaram Pipala mool) - 10 to 12 sticks
Jaggery (equal to the amount of ground paste) - 50 grms
Honey - 1 - 2 tsp

Method:

Mash all the dry medicinal ingredients in a blender.

Pour some water and soak them for about 30 minutes to 1 hour.
Grind into a soft paste in a blender.

Add 1/2 cup water and thoroughly mix up the paste and place in a heavy
bottomed pan/vessel.

Cook it on a Sim flame, constantly stirring so that no lumps are formed.

When all the water is evaporated add the Jaggery and mix well.

Now add the ghee and mix well.

When the ghee separates, turn off the heat.

Add honey and mix well.

Store it in an air tight container.

Take one spoon of Legiyam on the day of Diwali.