Manoharam, is a traditional South-Indian Brahmin sweet dish especially made for festivals as well as seer. Generally Manoharam paruppu thengai is always the first in selection in every family when they decide for any paruppu thengai for any functions.
|Preparation Time||5 mins|
|Cooking Time||30 mins|
|Rice flour||2 Cups|
|Moong dal flour||1 Cup|
|Grated Jaggery||1 Cup|
- Heat a pan and dry roast the moong dal. Cool it off and grind it in a mixer to a nice powder
- Mix the rice flour and moong dal flour nicely along with the salt
- Add water little by little and mix the flours and knead it to a thick chapati dough. Add ghee and rub and knead the dough and keep it ready
- Heat oil in pan. Meanwhile, take the press and thenkuzhal mould. Take 1 handfull of the dough and put into the press and close it with a mould
- Press the mould in the hot oil, and make circles. Keep the flame in low and allow the thenkuzhal to fry completely
- Gently turn the other side and fry the murukku
- Once the murukku is fried completely and becomes crispy and the bubble in the oil stops, then remove the murukku from oil and place it in a paper towel to drain excess oil. Repeat the process for rest of the murukku dough
- Break the murukku and keep it ready. Measure the broken muruku, if it is around 600ml / 5 cups, then we need to use 1 cup of grated jaggery
- Place another pan, add grated jaggery and add 1 ladle of water. When the jaggery dissolves, strain it and remove the dust
- Again pour the strained jaggery in pan and allow it to boil. Take a bowl of water, pour a drop of jaggery syrup and check if you can roll it to a bowl. If not let the jaggery syrup boil for some more time. If the drop of jaggery juice forms like a ball in water then, remove the jaggery juice from flame. We can also add slited coconut pieces in the jaggery syrup and mix well
- Add the jaggery juice immediately and slowly after removing from the flame and add it to the broken murukku and mix well using a spoon or spatula
- The yummy manoharam is ready to serve after cooling off.
Method for making paruppu thengai using a cone:
- If you have a cane, then the process is straight forward.
- Grease the inside of cone with ghee and keep it ready
- After the step 11, When the hot jaggery syrup is poured in the broken murukku and mixed well, immediately transfer it to the cone, press nicely so that it is nicely dumped in the cone.
- Pour the remaining jaggery syrup into the cone and again press the murukku
- Keep the cone aside and allow to cool off for couple of hours. We can decorate the cone with a gift wrapper and place it in the seer plate
Method for making paruppu thengai using paper sheets:
- If you don’t have a Cone, no need to panic, still we can do it. Take 5-6 sheets of newspaper and fold into half and make thick cone. Cover the edges nicely with a cellotape and even staple it nicely so that the cone is strong
- As we need to put the manoharam with hot jaggery syrup, we need to make sure the cone is strong. If you have a cone like hat, then we can use that hat along with newspaper to have a perfect shape.
- Take a plastic sheet and make it as a cone and place it inside the paper cone and staple it
- Grease the plastic sheet with ghee and keep the paper cone inside a rice drum or take a big vessel, add 5-6 kgs of rice and insert the cone so that cone is held tightly inside the drum and when we try to press the murukku inside the paper cone, it will not collapse
- After step 11, transfer the hot murukku mixed with jaggery syrup immediately into the paper cone and gently press it hard so that the murukku is dumped nicely inside the cone
- Seal the cone and keep it aside for atleast couple of hours. After that, we can decorate the paper cone with a gift wrapper. If you dont want the paper to visible, gently tap the paper so that the formed paruppu thengai will come out of the paper cone. Decorate the plastic sheet of cone with a gift wrapper and place it the plate
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