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Deepavali Leghyam (Marundu)


Jaggery – 1 cup (powdered)

Ginger – 1 inch piece

Coriander seeds – ½ cup

Ajwain (Omam) – ½ cup

Cumin seeds (Jeeragam) – ¼ cup

Pepper – ¼ cup

Ghee – 3 to 4 teaspoons

Sesame oil – 2 to 3 teaspoons

Honey – 2 teaspoons

Yeild: One standard cup


  1. Dry roast coriander seeds, pepper, cumin seeds in medium flame.
  2. Allow roasted contents to cool and grind to fine powder along with ginger piece.
  3. Take jaggery in a microwave safe bowl along with ¼ cup of water, heat for 40 seconds to 60 seconds.
  4. Once the jaggery looks melted, filter it to remove impurities.
  5. Wash the bowl thoroughly (to remove any impurities left on surface)  and pour the filtered jaggery, keep in microwave for a minute on power HIGH.
  6. Add the ground powder, honey and ghee to it and mix well without lumps.
  7. Heat again for a minute stirring once in between.
  8. Add sesame oil to this mixture and mix well.
  9. When it is completely cool, store it in a clean dry container.


  • Always use dry spoon, this will help to keep for longer shelf life.
  • If you feel the mixture is too loose, microwave on high for another minute.

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