Recipe Contest

Jayalakshmi’s Deepavali lehyam


Deepavali marundhu powder - 50 gm
Jaggery - 150 gm
Water - 2 tumblers
Gingelly oil - 1 table spoon
Ghee - 1 table spoon
Honey - 1 spoon


Mix the powder in water, which should look like batter. Pour two tumblers of water in a pan and place it on the stove. While heating it put jaggery and, after it dissolves, filter the water.

Add the marundhu powder to it and keep stirring. Keep adding ghee and oil till it does not stick to the pan.

DO not keep it for long on fire as it will become hard like rock.

Add honey in the end to enhance taste.

Deepavali lehyam should be taken at dawn on Deepavali day

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