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5 from 1 vote

Deepavali Marundhu | Diwali Legium | Using easily available ingredients

Deepavali Marundhu (Legium) is a traditional and special recipe prepared during Deepavali to aid easier digestion anticipating digestive disorder with sugar & oily, but yummy variety of sweets and snacks. The Diwali starts with eating a teaspoon of Legium in the empty stomach immediately after the traditional oil bath. There are few variations in making Deepavali Marundhu based on the availability of the ingredients. Here i have given a recipe based on easily available ingredients in any kitchen. I have given another recipe to make the Legium with country medicines.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sweet
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Servings: 150 grams
Calories: 240kcal
Author: Sowmya Venkatachalam



  • ½ tbsp Coriander seeds 1 cup - 250 ml
  • 3 tsp Cumin Seeds
  • 3 tsp Ajwain / Carom Seeds / Omam
  • 50 grams Ginger
  • ½ cup Grated Jaggery
  • 2 tbsp Ghee (Clarified butter)



  • First take all the required ingredients and keep it ready.
  • Wash the ginger, peel it and chop the ginger to small pieces.
  • Add grated jaggery in a vessel and add 1 tablespoon of water. Allow the jaggery to dissolve in water

Making the Diwali Legium Powder (spice powder)

  • Dry fry coriander seeds, cumin seeds, omam one by one in a pan  and take it in a plate and allow it to cool. Make sure that the ingredients are not burnt. Fry them in a low to medium flame till nice aroma comes from the ingredients.
  • Take all the fried ingredients to the mixer and grind it to a fine powder.
  • Sieve the ground powder to get smooth and nice powder.

Making Ginger Paste

  • Add the chopped ginger pieces to the mixer
  • Add little water and grind the ginger to a fine paste

Start making Diwali Legium

  • Heat a pan and filter the jaggery juice to get rid of any impurities or sand.
  • To the pan, filter the ginger juice 
  • Keep in low flame and stir continuously till the mixture gets thickened. 
  • When the jaggery and ginger juice thickened, add the ground and sieved spice powders. Stir well, add ghee and again stir well. 
  • When the mixture starts to separate from ghee and leaves the sides of pan without sticking, then switch off the flame. You can take a spoon of legium and check it you can roll like a ball. Then the consistency is correct and you can switch off the flame. 
  • The delicious deepavali legium (inji legium) is ready to serve on Diwali



Serving: 50g | Calories: 240kcal | Fat: 9g