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.
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
|RICE FLOUR||1 CUP+ 1 TSP|
|URAD DAL FLOUR||1 TBLSP|
|OIL||FOR DEEP FRY|
|GHEE||TO GREASE THEHANDS|
|CARDAMOM POWDER||A PINCH|
|DRY GINGER POWDER||A PINCH(OPTONAL)|
|MELTED BUTTER||1 TSP|
- 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.
- 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.
- Break the murukku into pieces and keep it in a wide bowl.
- Pour this jaggery mixture to the murukku.
- Grease you hands with ghee and rice flour. When it is warm make balls out of it.
- 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.