Deepavali Legiyam (Deepavali Marundhu) is one of those special recipes that connects us to our roots. Every Deepavali, families across Tamil Nadu prepare this traditional medicine that tastes like a spiced candy. My grandmother used to make this every year, and the whole house would smell amazing with all those roasted spices. It’s not just tasty – it’s packed with ingredients that help your body stay healthy during the season changes. The word “marundhu” means medicine, but trust me, this doesn’t taste like any medicine you’ve ever had.
About the Recipe
You should try this recipe because it brings together the best of both worlds – health and taste. This isn’t your regular sweet treat. It’s loaded with powerful spices like dry ginger, long pepper, and ajwain that have been used for centuries in traditional medicine. The beauty of this recipe is that it transforms these strong-tasting medicinal ingredients into something without a doubt delicious. Your family will actually look forward to taking their daily dose of this healthy treat, especially during festival season when we tend to eat a bit more than usual.
Why You’ll Love This Recipe
First off, it tastes incredible – like a cross between halwa and spiced candy. But what makes it really special is how it makes you feel. After eating just a small spoonful, you’ll notice how it warms you up from the inside. It’s perfect for those monsoon evenings or when you’re feeling a bit under the weather. The recipe is also quite forgiving – if your jaggery syrup gets a bit too thick, just add a little water. And the best part? It stays fresh for months when stored properly. You can make one batch and enjoy it throughout the festival season. Kids love it too because it’s sweet and doesn’t taste “medicinal” at all.
Deepavali Legiyam / Deepavali Marunthu
Cooking Tips
Don’t skip the dry roasting step – it really brings out the flavors of all the spices. When grinding, make sure you get a fine powder for the best texture. Watch your jaggery syrup carefully and filter out any impurities for a smooth finish. The consistency is key here – it should be thick enough to hold its shape but not so thick that it becomes hard. If it starts sticking to the pan too much, lower the heat and add a tiny bit more ghee.
Serving and Storing Suggestions
Take just one teaspoon daily, preferably in the morning on an empty stomach. This recipe makes about 20-25 servings and takes roughly 30 minutes to prepare. Store it in a clean, dry glass container in the refrigerator where it’ll stay fresh for up to 3 months. Make sure to use a dry spoon every time you take some out to prevent any moisture from getting in.
Similar Recipes
- Chyawanprash (Traditional Ayurvedic health tonic)
- Ginger-Turmeric Health Paste
- Traditional Kashayam Powder
- Herbal Ghee Medicine
- Immunity Boosting Laddu
Nutrient Benefits
This legiyam is packed with digestive and immunity-boosting ingredients. Dry ginger helps with nausea and digestion, while ajwain relieves gas and bloating. The various types of pepper improve circulation and help fight cold symptoms. Jaggery provides iron and helps cleanse the liver. Ghee aids in nutrient absorption and gingelly oil has antioxidant properties. Honey adds natural antibacterial benefits, making this a complete wellness package in every spoonful.
Deepavali Legiyam
Ingredients
- 50 g Sukku (Dry Ginger)
- 100 g Omam (Ajwain)
- 1 1/2 tbsp Kandathippili (Dried root of long pepper plant)
- 1 1/2 tbsp Arisi Thippli (Dried long pepper)
- 2 Sitharathai (Thai Ginger) sticks
- 2 inch Ginger grated
- 1 tsp Black Peppercorns
- 2 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 1/2 cup Jaggery powdered
- 4 to 5 tbsp Ghee
- 3 to 4 tbsp Honey
- 2 tbsp Gingelly Oil
- 1/2 cup Water
Instructions
- Dry roast all the ingredients for a minute.
- Combine them in a mixer and grind to a fine powder.
- Heat 1/2 cup of water in a pan over medium flame.
- Add the jaggery and stir well until fully dissolved.
- Filter this to remove any impurities.
- Place the jaggery syrup on the flame.
- Add the ground powder and mix well.
- Add honey, gingelly oil and ghee.
- Simmer for 5 to 10 minutes or until it has reached a halwa consistency and it starts to leave the sides of the pan.
- Remove from flame.
- Allow it to cool before storing in a clean, sterilized container.
Recipe Video
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Frequently Asked Questions
Can I substitute jaggery with sugar in this recipe?
It’s better to stick with jaggery because it has medicinal properties that sugar doesn’t have. Jaggery helps cleanse your system and provides iron, which is part of what makes this recipe so beneficial. If you without a doubt must substitute, use brown sugar, but the health benefits won’t be the same.
How long does this legiyam stay fresh?
When stored properly in a clean glass container in the refrigerator, it stays fresh for up to 3 months. The key is using a dry spoon each time and making sure no moisture gets into the container. The ghee and honey act as natural preservatives, helping it last longer.
Is this safe for children to consume?
Yes, children above 2 years can have this, but give them just half a teaspoon instead of a full teaspoon. The spices are quite strong, so start with smaller amounts. Some kids might find it a bit spicy at first, but most get used to the taste quickly because of the sweet jaggery.
What should I do if my mixture becomes too thick?
If it gets too thick while cooking, add a tablespoon of warm water and mix well. If it has already cooled and become hard, you can gently warm it up with a little ghee or water. The consistency should be like thick halwa, not hard candy.
