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!
Servings: 10 people
Calories: 183kcal
Equipment
- Thenkuzhal Press and Mould
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
Ingredients for Thenkuzhal
- 1 cup Rice Flour 1 Cup - 250ml
- 1 tablespoon Urad Dal Flour
- ½ teaspoon Salt
- 2 teaspoon Butter
- 2 Cups Oil For Deep Frying
For Jaggery Syrup
- 1 cup Grated Jaggery
- ½ cup Water
- ½ teaspoon Dry Ginger Powder (Sukku Powder)
- ¼ teaspoon Cardamom Powder
Other Ingredients
- 2 tablespoon Rice 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
Nutrition
Serving: 1Ball | Calories: 183kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Sugar: 10g