Festival recipe Sweet recipes

Deepavali Legiyam(Legiyum)

Deepavali legiyam is the most important item of the Deepavali festival recipes. In fact it is the first item taken in the morning of Deepavali just after having the customary head oil bath before plunging into variety of sweets. The important reason for this practice is improving digestion, avoiding stomach troubles due to intake of too many sweets and khara items and also for resistance against catching cold after oil bath.


Sukku                                   —  15 g

Ghanta thipili                       —  15 g

Black Pepper                        —  15 g

Jeera (Cumin seeds)             —  15 g

Dhaniya (coriander seeds)    —  15 g

Chitharathai                          —  15 g

Arisi thipili                            —  15 g

Cardamom                           —  10 g

Omam                                  —   50 g

Jaggery                                —  200 g

Honey                                  —  1 tbsp

Ghee                                    —  2 tbsp

Preparation time    : 25 minutes

Cooking time          : 15 minutes

Makes                      :  250 g approx.


Some of the not so familiar names associated with preparation of legiyam is presented below for familiarization.


In addition to the above other items like Jeera (Cumin seeds) and Dhaniya (Coriander seeds) though not shown are used. For details refer to the ingredients list.


The following video gives detailed procedure for making the legiyam


Step 1

Mild roast the items ( indicated above) in a pan. Some of the hard items like Sukku, Chitharathai, Ghantathipili,Arisithipili have to be crushed first and then roasted. Grind all the roasted items together.

Step 2

Sieve the ground mixture. The segregated coarse items is mixed with little water and ground in a mixie grinder to form a paste.

Step 3

Take jaggery 200g in a pan and add 1/4 cup water.Heat in low flame and allow the jaggery to dissolve. Filter and remove the sediments. Heat the filtered jaggery water and allow it to boil. In order to check the consistency of jaggery syrup, add a  drop of Jaggery syrup on a plate with little water. If jaggery syrup dissolves then the consistency is not alright. Continue to boil for further period of 2-3 minutes. Check for consistency again. It should be soft ball like which is an indication of right consistency ( In Tamil it is called “Thakali padam”).


Step 4

Add the ground powder mixture and paste to the jaggery syrup and stir well to mix well. Add 2 tbsp of ghee and mix. Switch off the stove and keep it aside for 15 minutes.


Step 5

Take a small amount of legiyam from the pan in hand and rotate to form a round ball. It should not stick to your hand. Then legiyam is ready. Add 1 tbsp of honey and mix. Then transfer to a bowl for serving or storage. In case you find it sticky the heat for 2-3 more minutes and repeat Step 5.


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