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Manoharam recipe | karthigai deepam recipes

by Jeyashri suresh
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Manoharam

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

Manoharam recipe

Manoharam

Manoharam recipe

Jeyashri suresh
Sweet murukku balls made using jaggery
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Diwali recipes, Karthigai deepam recipes
Cuisine Indian
Servings 10 Manoharam

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

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.
Keyword Diwali recipes, Festival recipes
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  • 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.
manoharam
  • Add the jaggery syrup to this.
  • Mix well with a spoon.
karthigai deepam recipe
  • 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.
manoharam recipe
  • Manoharams are ready.

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14 comments

AparnaRajeshkumar November 12, 2013 - 8:36 am

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

Reply
Raks anand November 12, 2013 - 1:16 pm

super, I wish I can take one and taste. Thanks for the virtual treat 🙂 Looks delectable

Reply
Chitra Ganapathy November 12, 2013 - 4:53 pm

Looks great. loved its dark color 🙂 Never tried this way..New recipe to me.

Reply
Gayathri Ramanan November 12, 2013 - 6:08 pm

Love manoharam…..nice presentation….

Reply
Kalpana Sareesh November 13, 2013 - 3:05 am

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

Reply
Thava November 13, 2013 - 4:24 am

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

Reply
Shama Nagarajan November 13, 2013 - 5:46 am

yummy yummy

Reply
Sowmya Madhavan November 14, 2013 - 2:51 am

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..

Reply
Radhika Thyagarajan October 22, 2017 - 4:02 am

Can we use the readymade thenkuzhal for prepraring manoharam? Kindly advise.
Thanks

Reply
jeyashri suresh October 23, 2017 - 2:20 am

No we can't make with readymade thenkuzhal as it has cumin seeds/sesame seeds in it. Also for this we add less salt but thenkuzhal will have adequate salt for that.

Reply
Sujatha Ramanan February 14, 2020 - 10:34 pm

Yours look so delicious. I too tried came out well but gud is white so it was light in colour but I like yours , the darker the better. Took a pic but don’t know how to attach here. Thanks a lot.

Reply
Jeyashri suresh February 15, 2020 - 8:30 pm

Yes the jaggery matters, Good paagu vellam gives a nice color

Reply
Jeyashri suresh February 15, 2020 - 8:30 pm

Yes the jaggery matters, Good paagu vellam gives a nice color. Thanks for trying out

Reply
Annapoorna Mahalingam December 11, 2019 - 9:09 am

Looks yummy ?

Reply

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