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Manoharam recipe | karthigai deepam recipes

by Jeyashri suresh
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MANOHARAM RECIPE

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 FLOUR1 CUP+ 1 TSP
URAD DAL FLOUR1 TBLSP
SALT1/4 TSP
OILFOR DEEP FRY
JAGGERY3/4 CUP
WATER1/2 CUP
GHEETO GREASE THEHANDS
CARDAMOM POWDERA PINCH
DRY GINGER POWDERA PINCH(OPTONAL)
MELTED BUTTER1 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.
murukkumurukku
  • 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_thumbIMG_4490_thumb
  • Break the murukku into pieces and keep it in a wide bowl.
  • Pour this jaggery mixture to the murukku.
manoharammanoharam
  • 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

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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

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Raks anand November 12, 2013 - 1:16 pm

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

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Chitra Ganapathy November 12, 2013 - 4:53 pm

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

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Gayathri Ramanan November 12, 2013 - 6:08 pm

Love manoharam…..nice presentation….

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Kalpana Sareesh November 13, 2013 - 3:05 am

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

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Thava November 13, 2013 - 4:24 am

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

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Shama Nagarajan November 13, 2013 - 5:46 am

yummy yummy

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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..

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Radhika Thyagarajan October 22, 2017 - 4:02 am

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

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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.

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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.

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Jeyashri suresh February 15, 2020 - 8:30 pm

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

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Jeyashri suresh February 15, 2020 - 8:30 pm

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

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Annapoorna Mahalingam December 11, 2019 - 9:09 am

Looks yummy ?

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