Deepavali lehiyam | Deepavali lehiyam is a traditional and must one in our deepavali menu. It has a lot of medicinal properties which aid in digestion. Also, this is given to newly delivered moms as a part of the postpartum diet. I posted a homemade easy Deepavali marundu recipe in Jeyashri’s kitchen many years back. Also, my sister has shared a detailed post on Deepavali lehiyam in her blog too. I got a pack of marundu podi from Chennai. I was asking amma about the procedure to make the marundu or legiyam using store-bought podi. Then I thought I will make a post on this so that it will be useful for everyone. Check out my easy Deepavali sweets – Instant pal khova, Coconut ladoo with condensed milk, Chocolate peda Diya, Choco dry fruits roll
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 at room temperature for 3-4 days.
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