Manoharam, a traditional sweet made for marriages and other auspicious occasions and events. Thenkuzhal murukku is first made and then its mixed with jaggery syrup which is then rolled to either like ladoos or shaped like a cone. A very delicious sweet!
Manoharam, a sweet version of Thenkuzhal. This is one of the traditional and conventional sweet made in most of the Tamil Brahmin houses. For most auspicious occasions like marriage, seemandham etc, its a tradition to make Manoharam as a seer bakshanam.
For festivals and other auspicious occasions, North Arcot and Tanjore tamil brahmins have a custom of making Paruppu thengai as seer bakshanam. Paruppu Thengaai is a cone shaped sweet made out of any recipe. We can make different variety of Paruppu thengai like Coconut burfi, Manoharam, Mysorepak, Pottukadalai / Verkadalai urundai, Boondi Ladoo etc.
There are decorative cones available in Indian Cooking Utensils Shop. First we have to make any of the above said sweets, and once the sweet is ready, we need to pour that sweet inside the ghee applied cone and using a spatula we have to pat it so it gets properly filled in the cone. Leave the cone aisde for sometime for setting and the paruppu thengai will be ready!
Manoharam is one of the yummiest and easiest Sweet we can make for Diwali. Most of us make Thenkuzhal regularly. We can easily prepare using rice flour, urad dal flour, salt, butter and then we need to deep fry the thenkuzhal till they are crispy and then we have to break the fried thenkuzhal it roughly. Then once we prepare the jaggery syrup in a right consistency, we have to add it to the broken thenkuzhal and then mix well and then make lemon sized balls out of the mixture and the Manoharam will be ready!
Recipe Card for Manoharam Recipe | Sweet Murukku Recipe:
Manoharam, a traditional sweet made for marriages and other auspicious occasions and events. Thenkuzhal murukku is first made and then its mixed with jaggery syrup which is then rolled to either like ladoos or shaped like a cone. A very delicious sweet!
2tbspRice Flour for dusting hands and making balls
Instructions
Preparing Thenkuzhal Dough
In a bowl, add rice flour, urad dal flour (Dry roast urad dal and grind it to smooth powder), salt and butter and mix everything well. Then add water little by little and knead it to a smooth dough. Now the thenkuzhal dough is ready!
Deep Frying Process
Heat oil in a pan. Take the achu (Press & Mould) and put in a 3 hole mould plate and then put 2 handfull of dough into the press and mould and then squeeze it in oil to make thenkuzhal. Keep in low flame and deep fry Thenkuzhal till crispy. Take out the crispy thenkuzhal and keep on paper towel to drain excess oil. Repeat this step till the dough is finished. Once the murukku is ready, break the murukku roughly and set it aside
Preparing Jaggery Syrup
Heat water in a sauce pan and add grated jaggery and melt it completely. Strain the jaggery juice to get rid of dirt. Heat the strained jaggery juice and bring it to boil. Add ginger powder and cardamom powder and mix well.
Keep boiling till we get soft ball consistency. If you add drop of jaggery juice in a bowl of water, you should be able to make a soft ball out of the drop. Once the soft ball consistency is reached, switch off the flame and remove the jaggery syrup from flame.
Making Manoharam
Pour the jaggery syrup in the broken thenkuzhal and give a good mix. Allow the jaggery coated thenkuzhal to cool off for 3-4 mins and then dust your palms and fingers with rice flour and make lemon sized balls out of the manoharam mixture. First make rough balls and then try to shape them perfectly. Because before the manhoram gets cooled off fully we need to make the balls or else we can't make it. If we are using a cone to make paruppu thengai, then pour the manoharam once it is ready inside the ghee greased cone and pat it gently so that the cone is filled evenly and smoothly. Then allow it to set completely
Serving Time
Serve the delicious Manoharam and enjoy the tasty sweet
Video
Nutritional Info
Nutrition Facts
Manoharam Recipe | Sweet Murukku Recipe
Amount Per Serving (1 Ball)
Calories 183Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 22g7%
Sugar 10g11%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARING THENKUZHAL DOUGH
In a bowl, add rice flour, urad dal flour (Dry roast urad dal and grind it to smooth powder), salt and butter and mix everything well.
Then add water little by little and knead it to a smooth dough. Now the thenkuzhal dough is ready!
DEEP FRYING PROCESS
Heat oil in a pan. Take the achu (Press & Mould) and put in a 3 hole mould plate and then put 2 handfull of dough into the press and mould
Then squeeze it in oil to make thenkuzhal. Keep in low flame and deep fry Thenkuzhal till crispy.
Take out the crispy thenkuzhal and keep on paper towel to drain excess oil. Repeat this step till the dough is finished. Once the murukku is ready, break the murukku roughly and set it aside
PREPARING JAGGERY SYRUP
Heat water in a sauce pan and add grated jaggery and melt it completely.
Strain the jaggery juice to get rid of dirt. Heat the strained jaggery juice and bring it to boil.
Add ginger powder and cardamom powder and mix well.
Keep boiling till we get soft ball consistency. If you add drop of jaggery juice in a bowl of water, you should be able to make a soft ball out of the drop.
Once the soft ball consistency is reached, switch off the flame and remove the jaggery syrup from flame.
MAKING MANOHARAM
Pour the jaggery syrup in the broken thenkuzhal and give a good mix.
Allow the jaggery coated thenkuzhal to cool off for 3-4 mins
Dust your palms and fingers with rice flour and make lemon sized balls out of the manoharam mixture.
First make rough balls and then try to shape them perfectly. Because before the manhoram gets cooled off fully we need to make the balls or else we can’t make it. If we are using a cone to make paruppu thengai, then pour the manoharam once it is ready inside the ghee greased cone and pat it gently so that the cone is filled evenly and smoothly. Then allow it to set completely
SERVING TIME
Serve the delicious Manoharam and enjoy the tasty sweet
Awesome recipe. What is the workaround if vella pagu becomes powdery. If I boil for long it turns brownish and when I pour it settles as powder. Where am I missing or how to correct this?
Thank you Nithya. I guess you are cooking the jaggery juice for so long that the paagu becomes crispy and becomes powdery. We need to cook the jaggery till it doesn’t dissolve and you are able to take it in hand and roll it. But the rolled drop should be soft not hard. once the consistency is reached, remove the pan from the heat. Immediately pour the jaggery syrup on the broken thenkuzhal. Give a try one more time with this tip and let me know. Thank you.
Awesome recipe. What is the workaround if vella pagu becomes powdery. If I boil for long it turns brownish and when I pour it settles as powder. Where am I missing or how to correct this?
Thank you Nithya. I guess you are cooking the jaggery juice for so long that the paagu becomes crispy and becomes powdery. We need to cook the jaggery till it doesn’t dissolve and you are able to take it in hand and roll it. But the rolled drop should be soft not hard. once the consistency is reached, remove the pan from the heat. Immediately pour the jaggery syrup on the broken thenkuzhal. Give a try one more time with this tip and let me know. Thank you.
I made Manoharam today for Kaarthigai and it came out excellent. Thanks so much for the recipe
So glad to know Suja. Thank you so much