Diwali Legiyam Ancient Healthy Tamil Recipe
A Short Description about Tamil Recipe Diwali Legiyam
Diwali Legiyam is an Ancient Tamil Healthy Recipe which looks like a Jam has a combination of natural medicinal spices. People used to take this Legiyam on Diwali after taking bath and before having sweets and savouries. It is used to digest all the sweets and oily snacks you are going to have on the festival season. So what are you waiting for. All the ingredients used in this recipe will be available at all Ayurvedic medicinal shops(Naatu Marunthu kadai). Celebrate your Diwali with Diwali Legiyam an Ancient Healthy Tamil Recipe and have your heart filled Sweet and Savouries without any worries. Wish You a Healthy Diwali.
Ingredients Required for Diwali Legiyam an Ancient Tamil Healthy Recipe
Sukku - 50 gm
Chitharathai - 50gm
Kandanthippili - 50gm
Arisithippili - 50gm
Jadi pathiri - 1
Omam - 100gm
Milagu - 200gm
Cummin Seeds (Jeeragam) - 50gm
Cloves (Krambu) - 1
(Elakkai) - 6
Virali Manjal - 4 nos.
Jaggery - 500 gm
Gingelly - 1
Ghee - 1 tablespoon
Method: How to Make Diwali Legiyam an Healthy Tamil Recipe
1. Dry fry Sukku, Chitharathai, Kandathippili, Arisithippili, Jadikkai, Jadi Pathiri, Omam, Milagu, Jeeragam and Cloves one by one and make it to a fine powder, sieve it well and keep it aside.
2. Heat the and make Jaggery syrup (Jaggery should be in equavelent ratio with that of the powdered ingredients)to a sticky level (pisukku padham) and not to the level of string consistency.
3. Now add the sieved powder to the jaggery syrup and stir continuously keep adding gingelly oil and little by little till the paste does not stick to the pan. A small amount of honey may be added to enhance the taste but it is optional.
4. Remove from heat and allow it cool.
5. Now your Tamil Recipe Diwali Legiyam is ready and celebrate your Diwali in a healthy way.
BADAM KHEER RECIPE
|How to make Badam Kheer:|
|How to make Carrot Halwa:|
Kaju KatliIngredients: 200gm Kaju (cashews)
100 gm sugar
1 tbsp ghee
¼ cup milk
7-8 saffron strings
Step 1: Soak kaju in water for one hour.Step 2: Soak the saffron strings in one tbsp water and keep aside.
Step 6: At this stage if you find it is hard to crush it smoothly then add milk. Don’t add water to it.Step 7: Grind it in mixture until you get powder like consistency.
Step 12: Spread this mixer into big plate evenly.
250 gm coconut (dry and ground)
150 gm sugar powder
150 gm fresh mava
1 small cup fresh milk malai
1 tbsp Cardamom Powder
Method:Step 1: Take a flat pan and add desiccated coconut.Step 2: Add the sugar powder in it. If you like then add more sugar here as you add 250 gm sugar is best test but we use less sugar in our sweet.Step 3: Add the milk malai in it. Mix all these three ingredient properly then start the flame of gas.Step 4: Sauté it well in medium flame.
Step 8: When mixer looks thick, remove from the flame.Step 9: Pour into a ghee-smeared plate.
Step 10: Flatten the surface evenly.Step 11: Cut it into square pieces. (Decorate with varakh (pure silver foil) if you like.)Step 12: After it is completely cool, put it in the refrigerator so that it sets in firmly and doesn’t break.Step 13: Remove after 6-7 hours. Coconut burfi is ready to eat.
Hot dark chocolate
Method:Step 1: Take a plate of ready coconut burfi.Step 2: Melt the chocolate in microwave or over a pan of hot water.Step 3: Pour the chocolate mixer over the coconut burfi.
Step 6: After refrigerator remove chocolate-coconut burfi from the plate and serve.Step 7: Store in container and refrigerate for days.
2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying
- Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
- Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
- Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take them out of syrup and serve hot.
2 lbs Cows Milk or Ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
- Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
- Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
- Remove from oven, cool at room temperature and cut into 2″ squares. Place them in a dessert bowl.
- Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
- Decorate with pistachios, chill for 2-3 hours and then serve.