DIWALI MARUNDU

THIS  MEASUREMENT  IS FOLLOWED FROM MEENAKSI AMMAL COOK BOOK.

NEEDED:

pepper- 2 tsp
Jeera - 2 tsp
Dhaniya - 2 tsp
Ajwain/omam- 25 gms
kandanthipilli/  desavaram - 10 -12 sticks
Dry ginger( very small piece) - break before grinding
Elachi - 2
Ghee - 50 gms
Jaggery - 90 gms- grated

METHOD

• soak the above said medicinal items in water for 1/2  hr.
• (Can use this water as required while grinding. )
• Then grind this to a smooth paste.( kulumbu consistency)
• Take a thick bottom pan and add this paste.
• Keep stirring , so that it doesnt stick to the bottom.
• Cook till there is no water and its thick.
• Add grated jaggery and keep stirring. 
• Then add ghee  little by little.  
• Cook till the ghee separates and leaved the sides.
•  

NOTE
its better,  if u filter the medicinal paste before preparing.
Let jaggery and medicinal paste be in equal quantity .