Deepavali marundu recipe
Deepavali lehiyan recipe with easily available ingredients at home
Servings: 1.5 cups
Ingredients
- 2 and 1/2 tbsp Coriander seeds | dhaniya
- 2 and 1/2 tbsp Omam | ajwain
- 2 tbsp Jeeragam | Cumin seeds
- 2 tbsp Black pepper
- a small piece of Sukku | dry ginger or 1 tbsp ginger juice
- ¾ cup Jaggery
- 2 tbsp Ghee
- 1-2 tsp Sesame oil optional
Instructions
- 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.
- I used sukku while shooting the video.
- 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 .
Notes
If you feel it is a little less sweet, mix it up with a spoon of honey.
2. Alternatively these ingredients can be dry roasted on a low flame nicely and powdered finely.
3. sieve it twice and follow the rest of the steps the same.
4. always grind everything smoothly to get a smooth texture.
5. Deepavali marundu | deepavali lehiyam stays good in the refrigerator for 10 days.
