• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recent Posts / Diwali Legiyam | Diwali Marunthu

    Diwali Legiyam | Diwali Marunthu

    Last Updated On: Feb 13, 2025 by Sharmilee J

    12
    Shares

    Jump to Recipe Print Recipe

    Diwali Legiyam is a medicinal food which aids in digestion after consuming varieties of food during Diwali. Diwali Legiyam is made by grinding spices, blending it with jaggery syrup and cooking until thick. Learn to make Diwali Legiyam with step by step pictures.

    diwali legiyam served

    Diwali legiyam at home – Doesn’t that sound good?! Actually I was not in a plan to make this post at all. Yesterday when I was on my usual talk with Sowmya asked me to post diwali marunthu recipe. And that sounded cool to me as I felt diwali marunthu is a must for us during the occasion after all those oily intakes as this legiyam helps for digestion. Do try and enjoy the health benefits!

    Jump to:
    • About Diwali Legiyam
    • Diwali Legiyam Ingredients
    • How to make Diwali Legiyam Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Diwali Legiyam

    Diwali Legiyam is a medicinal food that is consumed during diwali after the consumption of heavy sweets and oily savories. Diwali Legiyam helps in digestion so it is always had during and after diwali.

    Diwali Legiyam is readily available at stores too but homemade is always best so make your batch. This is usually said to be consumed in empty stomach after our oil bath. You can have a teaspoon of this diwali marunthu then enjoy your diwali sweets and snacks!

    diwali legiyam served

    Diwali Legiyam Ingredients

    • Jaggery
    • Pepper corns
    • Cpriander seeds
    • Ajwain
    • Cumin seeds
    • Sotharathai
    • Dry ginger powder
    • Cardamom
    • Gingelly oil, Ghee

    Similar Recipes

    • Boondi Ladoo
    • Milk Peda
    • Pottukadalai murukku
    • Bread Jamun
    • Coconut Ladoo

    How to make Diwali Legiyam Step by Step

    1.First we can prepare the jaggery syrup. Add jaggery and water till immersing level. Heat it up until it nicely bubbles and is thick like honey in consistency. Strain to remove impurities.

    how to make diwali legiyam step1

    2.First get all your ingredients ready. Take all the ingredients except dry ginger powder and soak it in water till immersing level for 2 hours. I used dry ginger powder so skipped that alone. If you are using dry ginger piece then soak it along with all other ingredients. Transfer all the ingredients to a mixer.

    how to make diwali legiyam step2

    3.Grind it to a semi fine paste. Add dry ginger powder and mix well. Now add jaggery syrup and heat for 2 minutes until its frothy then add the paste and mix well.

    how to make diwali legiyam step3

    4.Simmer and keep mixing, at one stage it will start becoming thick more like halwa in consistency. This will take around 15 minutes. At this stage add oil and keep stirring for 3 minutes finally add ghee and then switch off.

    how to make diwali legiyam step4

    Cool down and store in an airtight container.

    Expert Tips

    • Instead of grinding to a paste, you can even dry roast all the ingredients and grind it to a fine powder.
    • The texture is totally our choice, if you want it even more as a fine paste then grind it smooth.
    • You can make it fully in ghee too, but I wanted to add gingelly oil so used that.
    • I used paagu vellam so hence the reddish brown color. You can use normal yellow jaggery / palm jaggery too.

    Serving and Storage

    Diwali Legiyam can be served with rice, roti etc. This keeps well in fridge for about a week, reheat and serve it.

    diwali legiyam served

    If you have any more questions about this Diwali Legiyam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Diwali Legiyam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    10602035684 6b81a2373c o
    Print Recipe Pin Recipe

    Diwali Legiyam Recipe | Diwali Marunthu Recipe

    Diwali Legiyam is a medicinal food which aids in digestion after consuming varieties of food during Diwali. Diwali Legiyam is made by grinding spices, blending it with jaggery syrup and cooking until thick. Learn to make Diwali Legiyam with step by step pictures.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 1/2 cup jaggery
    • 2 tablespoon pepper corns
    • 2 tablespoon coriander seeds
    • 1 teaspoon ajwain
    • 1 tablespoon cumin seeds
    • 1/4 inch sitharathai pieve
    • 1/4 teaspoon dry ginger powder
    • 1 whole cardamom
    • 2 tablespoon gingelly oil
    • 1 teaspoon ghee

    Instructions

    • First we can prepare the jaggery syrup. Add jaggery and water till immersing level. Heat it up until it nicely bubbles and is thick like honey in consistency. Strain to remove impurities.
    • First get all your ingredients ready. Take all the ingredients except dry ginger powder and soak it in water till immersing level for 2 hours. I used dry ginger powder so skipped that alone. If you are using dry ginger piece then soak it along with all other ingredients. Transfer all the ingredients to a mixer.
    • Grind it to a semi fine paste. Add dry ginger powder and mix well. Now add jaggery syrup and heat for 2 minutes until its frothy then add the paste and mix well.
    • Simmer and keep mixing, at one stage it will start becoming thick more like halwa in consistency. This will take around 15 minutes. At this stage add oil and keep stirring for 3 minutes finally add ghee and then switch off.
    • Cool down and store in an airtight container.

    Notes

    • Instead of grinding to a paste, you can even dry roast all the ingredients and grind it to a fine powder.
    • The texture is totally our choice, if you want it even more as a fine paste then grind it smooth.
    • You can make it fully in ghee too, but I wanted to add gingelly oil so used that.
    • I used paagu vellam so hence the reddish brown color. You can use normal yellow jaggery / palm jaggery too.
    Nutrition Facts
    Diwali Legiyam Recipe | Diwali Marunthu Recipe
    Amount Per Serving (25 g)
    Calories 141 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0.02g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 2mg1%
    Sodium 3mg0%
    Potassium 86mg2%
    Carbohydrates 21g7%
    Fiber 2g8%
    Sugar 17g19%
    Protein 1g2%
    Vitamin A 31IU1%
    Vitamin C 0.5mg1%
    Calcium 42mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    12
    Shares

    Filed Under: Diwali, Diwali Special, Indian Sweets, RandomPosts, Recent Posts, youmaylike

    Reader Interactions

    Comments

    1. Anu Shoj

      October 31, 2013 at 2:25 pm

      wow sounds like a perfect medicine….need some 🙂

      Cheers
      Anu
      Anu's Healthy Kitchen

      Reply
    2. Nalini Vijay

      October 31, 2013 at 2:38 pm

      Very useful recepie.thnx!

      Reply
      • Meenakshi Suresh

        November 16, 2021 at 7:20 pm

        Excellent Diwali Leghiyam Recipe. I follow this recipe since few years. Very simple easy to make recipe. I luv this recipe. Well-done. Well explained. Tnx a lot.

        Reply
        • Sharmilee J

          December 24, 2021 at 8:26 am

          Thank you so much! So glad you tried and it came out well.

          Reply
    3. Viji

      October 31, 2013 at 2:41 pm

      I was looking for this recipe today, and you have posted this one, thanks for posting this at right moment. I will try this today

      Reply
    4. Nithya

      October 31, 2013 at 2:53 pm

      I was just thinking of making marundhu and there u are with the recipe.. I generally end up having chawanprash instead of making marundhu (lazyy me) 😉 But now im seriously thinking to make this tomo.. Thanks for the recipe.. Btw I am a big fan of ur cooking and blog, I try most of ur recipes.. All are excellent.. Just done making Badushas following ur recipe.. It came out so well!! Thank u Sharmee.. Iniya Deepawali nalvaazthukkal in advance.. Oh boy I miss cbe 🙁

      Reply
    5. Sowmya

      October 31, 2013 at 3:54 pm

      Hello Sharmi… Hope you are doing great.. Many many diwali wishes to u and ur family…
      The recipe is great…. How long can we store it in refrigerator…

      Reply
    6. Sowmya

      October 31, 2013 at 3:55 pm

      Hello Sharmi… Hope you are doing great.. Many many diwali wishes to u and ur family…
      The recipe is great…. How long can we store it in refrigerator…

      Reply
      • SHARMILEE J

        November 01, 2013 at 11:19 am

        May be for a week….

        Reply
    7. Krithi Karthi

      October 31, 2013 at 4:09 pm

      You are a darling.. I was searching for this recipe.. Now from your site.. I dont have to search elsewhere… All your recipes have worked perfectly for me.. I am gonna make this one..

      Reply
    8. Padmajha PJ

      November 01, 2013 at 5:49 pm

      This is absolutely an apt and very thoughtful to post it now. I have been planning to make this but you how it is at home!
      Anyways, wishing you and everyone in your family a very happy ,safe and sparkling Diwali. Hugs to Mittu 🙂

      Reply
    9. pradeep shah

      December 31, 2013 at 11:57 am

      well looks like this is a must after a bout of sweets

      Reply
    10. Sumathi Ganesh

      October 20, 2014 at 5:03 pm

      Followed your recipe.It came out well.thanks for the precise instructions.

      Reply
    11. swarna naatchu

      December 14, 2016 at 10:49 am

      thanx

      Reply
    12. swarna naatchu

      December 14, 2016 at 10:50 am

      thanx

      Reply
    5 from 5 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Cardamom Milk | Elachi Milk
    • Kara Kulambu Recipe (Kara Kuzhambu)
    • Chettinad Kavuni Arisi Sweet Recipe
    • Macaroni Salad Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.