Deepavali legiyam recipe
Deepavali lehiyam using store bought powder
Servings: 0.75 cup
Ingredients
- ½ cup readymade marundu podi
- ½ cup jaggery
- ¼ cup water
- 2 tbsp sesame oil
- 2 tsp ghee
Instructions
- In a pan add the jaggery and water.
- Let this boil nicely.
- Once the jaggery is dissolved filter this. I didn’t filter as I used pure organic jaggery.
- No need to bring it to any syrup consistency.
- Simmer the flame.
- Add the marundu podi.
- Mix well without any lumps.
- Now bring the flame to medium-low and cook.
- Add sesame oil and cook for 2 minutes. Stir well.
- This will come like a halwa.
- Switch off the flame and add 2 tsp of ghee.
- Mix well.
- Deepavali lehiyam is ready.
- Store this in a dry container.
- This stays well in room temperature for 3-4 days.
Notes
1. You can add 2-3 tbsp of more jaggery or add 1 tbsp of honey after adding the ghee.
2. This Deepavali lehiyam can be given to postpartum moms too, as it aids in digestion and lactation.
