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Miraculous Diwali Legiyam – with the goodness of tradition

Miraculous Diwali Legiyam – with the goodness of tradition

Introduction to Diwali

Celebrate Diwali – the festival of lights. It is not just celebrated in India but also in Fiji, Guyana, India, Malaysia, Mauritius, Myanmar, Nepal, Pakistan, Singapore, Sri Lanka, Suriname, and Trinidad and Tobago. Though it is popular across the world, each culture celebrates it in a very different manner.

Maxima’s style Diwali

This Diwali let us make sure to keep our health as first priority and our aids digestion system. Many forums, YouTube channels, blogs concentrate on Diwali sweets and desserts. We at Maxima take an extra leap to keep your family healthy and safe by sharing this recipe this time. The benefits of this Legiyam are limitless and it is a wonderful recipe from southern part of the country (India). There are many people who may eat or may not be trying any sweets this festive season, but I strongly recommend this Diwali Legiyam as its health benefits shook my world.

A small story

There is folklore on this legiyam too. Once there was a King who could not stand his queen in pain, hence announced a hefty bag of gold to anyone who could bring relief to his queen. An expert traditional medicine maker came from nowhere and made the queen eat this legiyam. The very instant moment the queen ate it, and her pain disappeared and there was great joy in the kingdom.

Beyond Diwali, this legiyam can be made monthly once and can be consumed weekly twice too. Due to its heavy traditional herbs and spices, sensitive people may not be able to take it such as pregnant woman and sick people may have to avoid.

The actual celebration

Most of us can consume without any fear and relish the rich traditional health benefit. It is consumed as a course for around 20 days, just before and after Diwali in the early morning in empty stomach. On the day of Diwali, people wake early in the morning, elders in the family would feed the small ball of this legiyam to all members of the family. After eating this legiyam, people apply gingely oil from a brass container. Every elder in the family will be present and make sure every member of the family gets their legiyam and gingely oil. After a good gingely oil massage from hair to toe and hot water bath, the fireworks time starts symbolising the actual start of the Diwali.

 

Here are few health benefits of Diwali Legium

  1. Traditional medicine aids digestion of the rich dose of sweets and savouries consumed during this festive season.
  2. Protects digestive system.
  3. Remove the toxics settlement in the body.
  4. It is consumed as a course for around 20 days, just before and after Diwali to make sure all excessive food consumed is getting digested well.
  5. It is consumed during winter season to emit heat in the body.
  6. Traditionally, offered to guest who visits for a heavy meal.
  7. Diwali legiyam helps with all kinds of stomach problems like indigestion, stomach upset, acidity and burning sensation.
  8. The presence of traditional ingredients can fight strongly against all seasonal fevers, viral fevers etc.
  9. It is also considered to control cholesterol and diabetes.
  10. Some people add honey, which is rich in iron and other essential vitamins and minerals.

Not just the above mentioned benefits, there are still many left to be known. Now let me take you to the recipe straight.

Ingredients:

Ghee – 300 gm

Jaggery – 3/4 kg

Ajwain– 25 gm

Raisins – 50 gm

Dry dates – 100 gm

China root – 10 gm

Dried ginger – 25 gm

Kariyat flower – 10 gm

Liquorice root – 10 gm

Dried long pepper – 20 gm

Dried Black pepper – 4 tbsp

Thai ginger’ or finger root – 10 gm

Dried root of long pepper plant – 20 gm

Vayu vidanga (False black pepper) – 20 gm

Valmilagu (cubebs or tailed pepper) – 10 gm

 

Method:

  1. Crush all ingredients randomly into small pieces excluding dry dates and raisins.
  2. Now in a mixer Jar, add the ingredients and make it a fine powder.
  3. Sieve it once, and remove the big tough pieces. Grind it again to get a fine powder.
  4. In hot water, soak dry dates and raisins for minimum 3 hours.
  5. After 3 hours, grind it to a fine paste. Make sure to maintain the consistency to avoid big pieces in between the chew.
  6. In a triply Kadai, add the powdered ingredients, dates and raisins paste and cook for about 5 minutes in low flame.
  7. Then add grated Jaggery to it and saute it well.
  8. Wait till the boil starts and slowly add ghee to the mixture.
  9. Once the ghee is added in regular intervals, it will turn into a fine halwa consistency.
  10. Adjust ghee or Jaggery according to your taste.
  11. The legiyam should be in soft Halwa consistency, when you turn off the flame.
  12. Allow it to cool down to room temperature.
  13. Now make small balls and store it in an air tight container.

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