manoharam recipe – a tasty South Indian sweet recipe made with moong dal.
- rice flour – 2 cups
- moong dal flour – 1 cup
- cardamom powder – 1/2 teaspoon
- dry ginger powder – 1/2 teaspoon
- ghee – 1 and 1/2 tablespoons
- jaggery – 1 cup, powdered
- coconut bits – 1 cup,
- salt – 1/4 teaspoon
- water – as required
- oil – for deep frying
how to make manoharam recipe
1. Dry roast moong dal in a low-medium flame till it releases a nice aroma. Turn off the flame. Transfer it to another plate and allow it to cool. Once cool, grind it to a fine powder.
2. Add the prepared moong dal flour to a bowl. To this add rice flour, and salt, mix well.
3. Add water little by little and knead it to a soft dough just like a chapati dough. Apply half a teaspoon of ghee to it and knead once more.
4. Heat oil in a pan.
5. Meanwhile, take a ball of dough, and put it inside an idiyappam press.
6. When the oil is hot enough, reduce the flame to low and press it directly into the oil in circles. Fry it in a low flame till one side gets cooked well. Then flip it to the other side.
7. When the murukku gets fried well, remove it from oil using a slotted spoon and place them on a kitchen towel or an absorbent paper to drain excess oil.
8. Repeat the same steps with the rest of the dough. Break the murukku into pieces.
9. Heat powdered jaggery and 1 cup of water in a pan. Once the jaggery gets melted, strain it to remove the impurities. Clean the pan and add the jaggery syrup to the pan. Cook it in a medium flame. Take few drops of jaggery syrup and add it to a plate containing water. If you are able to make small balls, then it is the right consistency. Turn off the flame.
10. Immediately add the murukku pieces, coconut bits, dry ginger powder, cardamom powder and mix well. Mix well so that the all pieces get coated with jaggery.
11. manoharam is ready. Allow it to cool before serving.