Ingredients

• 2 tbsp - omam (thymol)
• 2 tbsp - coriander seeds
• 2 tbsp - black pepper
• 2 tbsp - cumin seeds
• 2 tbsp - dry or fresh ginger
• 2 - cardamom
• 4 tbsp - ghee
• Jaggery - as needed

How to Make Deepawali marundu

• Warm up all the ingredients - except ghee and jaggery - so that they can be ground into a fine powder. Roasting is not necessary.
• Powder all the ingredients as fine as possible. Add water and make it into a paste.
• Measure the paste, and take twice the quantity of palm jaggery or plain jaggery
• Cook the paste with jaggery till it becomes slushy, and add a little ghee.
• Cook until the soft ball stage and add the remaining ghee.
• Blend well and switch off flame.
• When cooled, store in a clean dry bottle.
• Recipe and image courtesy: Chitra Amma's Kitchen
• http://chitra-ammas-kitchen.blogspot.com