Manoharam recipe | karthigai deepam recipes

Manoharam- Karthigai deepam recipe, is a popular one made in our homes for Karthigai deepam. Fried murukku balls in jaggery syrup. Manoharam recipe in Tamil with full video and step by step pictorial instructions.

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. Many of us make this manoharam for Kathigai deepam 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.

Check out other Karthigai deepam recipes

• Pori Urundai
• Nel pori urundai
• Karthigai vella adai
• Instant nei appam
• Millet nei appam

Manoharam recipe

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Manoharam recipe

Sweet murukku balls made using jaggery

Course Diwali recipes, Karthigai deepam recipes

Cuisine Indian

Keyword Diwali recipes, Festival recipes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 Manoharam

Author Jeyashri suresh

Ingredients

• 1 cup rice flour
• 1 tbsp urad dal flour
• 1 tbsp melted butter
• ¼ tsp Salt
• ¾ cup jaggery
• ¼ tsp sukku | dry ginger powder
• ¼ tsp cardamom powder
• 1 tsp ghee
• Oil to deep fry

Instructions

• In a bowl add 1 cup rice flour and urad dal.
• Add salt and melted butter.
• Mix well and add water. Knead into a smooth soft dough.
• Use thenkuzhal achu.
• Squeeze big murukku in hot oil.
• Fry in medium flame and flip on both sides.
• Once oil sound subsides take it out.
• Drain in a kitchen towel
• Add ¾ up jaggery in a saucepan and ¼ cup of water.
• Once it melts filter the impurities.
• Mine did not have any impurities.
• After filtering add it back to the pan.
• Add dry ginger powder and cardamom powder.
• Let the jaggery boil.
• Take few drops and mix with water
• It will gather into a mass and form a hard ball consistency.
• That is the right stage.
• Switch off the flame.
• Add murukku in a wide bowl and break the murukku into pieces.
• Add the jaggery syrup to this.
• Mix well with a spoon.
• Once it is warm, grease hands with ghee
• Take a big lemon sized portion
• Make into round balls.
• Sometimes in the last it will stick to the bottom of the bowl
• At that time, just show the pan on the heat for few seconds it will loosen up.
• You can make urundais.
• Manoharams are ready.

Video

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Notes

1.Hardball consistency is a must, else manoharams will not hold the shape.

2. You can replace urad dal flour with besan flour or use mullu murukku maavu too.

3. Manoharams stay good for 2 weeks in an airtight container.

• In a bowl add 1 cup rice flour and urad dal.
• Add salt and melted butter.
• Mix well and add water. Knead into a smooth soft dough.

• Use thenkuzhal achu.
• Squeeze big murukku in hot oil.
• Fry in medium flame and flip on both sides.

• Once oil sound subsides take it out.
• Drain in kitchen towel

• Add ¾ up jaggery in a saucepan and ¼ cup of water.
• Once it melts filter the impurities.
• Mine did not have any impurities.
• After filtering add it back to the pan.
• Add dry ginger powder and cardamom powder.
• Let the jaggery boil.

• Take a few drops and mix with water
• It will gather into a mass and form a hard ball consistency.
• When you put that in a steel plate sound should come.
• That is the right stage.
• Switch off the flame.

• Add murukku in a wide bowl and break the murukku into pieces.

• Add the jaggery syrup to this.
• Mix well with a spoon.

• Once it is warm, grease hands with ghee
• Take a big lemon sized portion
• Make into round balls.

• Sometimes in the last, it will stick to the bottom of the bowl
• At that time, just show the pan on the heat for a few seconds it will loosen up.
• You can make urundais.

• Manoharams are ready.