Deepawali marundu

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 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