MANOHARAM RECIPE|KARTHIGAI DEEPAM RECIPES

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.

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 FLOUR	1 CUP+ 1 TSP
URAD DAL FLOUR	1 TBLSP
SALT	1/4 TSP
OIL	FOR DEEP FRY
JAGGERY	3/4 CUP
WATER	1/2 CUP
GHEE	TO GREASE THEHANDS
CARDAMOM POWDER	A PINCH
DRY GINGER POWDER	A PINCH(OPTONAL)
MELTED BUTTER	1 TSP

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.

• 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.

• Break the murukku into pieces and keep it in a wide bowl.
• Pour this jaggery mixture to the murukku.

• Grease you hands with ghee and rice flour. When it is warm make balls out of it.

• 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.

          

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