Tuesday, November 12, 2013

MANOHARAM RECIPE|KARTHIGAI DEEPAM RECIPES

Manoharam is a  traditional recipe in every brahmin family, especially during weddings , we make it as a paruppu thengai, with manoharam. It is basically making thenkuzhal and putting it in jaggery syrup and make balls out of it. It tastes awesome and my co-sister is a great fan of this. Many of us make this manoharam for Kathigai deepam too along with Karthigai Pori urundai and Verkdalai urundai. A must try recipe , though it may sound elaborate , i can say worth trying this manoharam for karthigai deepam.

manoharam

The jaggery i used was bit rich in colour and so the in  picture the manoharam looks bit darker too

PREPARATION TIME:10 MINUTES .COOKING TIME: 45 MINUTES .MAKES: 8-9 BALLS

INGREDIENTS:

RICE FLOUR 1 CUP+ 1 TSP
URAD DAL FLOUR 1 TBLSP
SALT 1/4 TSP
OIL FOR DEEP FRY
JAGGERY 3/4 CUP
WATER 1/2 CUP
GHEE TO GREASE THEHANDS
CARDAMOM POWDER A PINCH
DRY GINGER POWDER A PINCH(OPTONAL)
MELTED BUTTER 1 TSP

Manoharam 2

METHOD:

  • Mix the rice flour and urad dal along with salt and add melted butter to this.
  • Make this into a soft dough by adding little water to this.
  • Using this thenkuzhal press make murukku in hot oil.
murukku murukku
  • Drain  the excess oil. Melt jaggery in a pan. Filter the impurities and boil the jaggery.
  • Take a little water in a small bowl. This is to check the consistency of the jaggery.
  • Just add a few drops of nicely boiling jaggery into the water.
  • Add the dry ginger powder and elachi powder at this stage.
  • If you could able to make it a hard ball,then switch off the gas.
  • Otherwise allow it to boil till u reach the consistency.
IMG_4489_thumb IMG_4490_thumb
  • Break the murukku into pieces and keep it in a wide bowl.
  • Pour this jaggery mixture to the murukku.
manoharam manoharam
  • Grease you hands with ghee and rice flour. When it is warm make balls out of it.

manoharam

  • Even if get cools down in the last, don’t worry just keep the plate on the flame for few seconds and the jaggery will melt and u can make the balls.
  • This can be stored in air tight containers and keep it in room temperature.

  karthigai-manoharam        

Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...

8 comments:

  1. Sweet + savoury combo is classic ,,, never mind of darkness... its all about taste.. lovely recipe

    ReplyDelete
  2. super, I wish I can take one and taste. Thanks for the virtual treat :) Looks delectable

    ReplyDelete
  3. Looks great. loved its dark color :) Never tried this way..New recipe to me.

    ReplyDelete
  4. Love manoharam.....nice presentation....

    ReplyDelete
  5. tis s an awesome authentic one.. i love it so much

    ReplyDelete
  6. Very authentic.. I love this any time and my favourite

    ReplyDelete
  7. Always made at our place for parappu thengai...a favorite at home..my grand mom made this when she was here, but I could not take pictures..I love the way you have presented them in the shape of balls..lovely..

    ReplyDelete

Thank you all for visiting my blog