This is normally consumed in empty stomach and especially on deepavali day , after we take oil bath we have to take this deepavali marundhu and then only we are allowed to indulge on the yummy sweets and snacks made for deepavali .
Ingredients
1 Jeera ---- 3tablespoons
2 Omam ---- 3 table spoons
3 Dry coriander seeds ---- 6 to 7 table spoons
4 Ginger ---- 100 grams
5 Jaggery ---- 1/2 cup
6 Ghee ---- 1 to 2 table spoons
Preparation method
1. Heat a pan and dry roast coriander seeds , jeera , omam one by one and allow this to cool.
2 . Take all the fried ingredients to the mixer and grind it to a fine powder.
3. Sieve the grounded powder to get smooth and nice powder. Wash the ginger and peel it and chop the ginger to small pieces. Then add the chopped ginger pieces to the mixer.
4 . Add little water and grind the ginger to a fine paste. Add grated jaggery in a vessel and add 1 table spoon of water.
5 . Heat a pan and filter the jaggery juice to get rid of any impurities or sand ..to the pan filter the ginger juice.
6. Keep in low flame and stir continuously till the mixture gets thickened.
7. When the jaggery and ginger juice got thickend add the ground and sieved spice powder. Stir well and add ghee .
8. When the mixture starts to separate from ghee and leaves the sides of pan with out sticking then switch off the flame.
You can roll this as balls and store it in container.
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