Go Back
+ servings
Print Recipe
No ratings yet

Manoharam recipe

Sweet murukku balls made using jaggery
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Diwali recipes, Karthigai deepam recipes
Cuisine: Indian
Keyword: Diwali recipes, Festival recipes
Servings: 10 Manoharam
Author: Jeyashri suresh


  • 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


  • 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.



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.