Deepavali Legiyam using store-bought podi

Deepavali Legiyam using store-bought podi – How to make Deepavali marundu using instant marundu podi – Recipe with step-by-step pictures and full video.

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

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Deepavali legiyam recipe

Deepavali lehiyam using store bought powder

Course Condiment, Diwali recipes

Cuisine South Indian

Keyword Diwali recipes, postpartum recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 0.75 cup

Author Jeyashri suresh

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.

Video

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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.

• 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.