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

  • In a pan add the jaggery and water.
Deepavali Lehiyam - 1
  • 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.
Deepavali-marundu - 2
  • Simmer the flame.
  • Add the marundu podi.
Deepavali Legiyam using store-bought podi - 3
  • Mix well without any lumps.
  • Now bring the flame to medium-low and cook.
  • Add sesame oil and cook for 2 minutes. Stir well.
Deepavali Legiyam using store-bought podi - 4
  • This will come like a halwa.
  • Switch off the flame and add 2 tsp of ghee.
  • Mix well.
Deepavali Legiyam using store-bought podi - 5
  • Deepavali lehiyam is ready.
  • Store this in a dry container.
  • This stays well at room temperature for 3-4 days.
Deepavali- Legiyam - 6 deepavali-lehiyam - 7

Deepavali legiyam recipe

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

Notes