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. Many of us make this manoharam for Kathigai deepam 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. Check out other Karthigai deepam recipes
Pori UrundaiNel pori urundaiKarthigai vella adaiInstant nei appamMillet nei appam
Manoharam recipe
In a bowl add 1 cup rice flour and urad dal.Add salt and melted butter.Mix well and add water. Knead into a smooth soft dough.
Use thenkuzhal achu.Squeeze big murukku in hot oil.Fry in medium flame and flip on both sides.
Once oil sound subsides take it out.Drain in kitchen towel
Add ¾ up jaggery in a saucepan and ¼ cup of water.Once it melts filter the impurities.Mine did not have any impurities.After filtering add it back to the pan.Add dry ginger powder and cardamom powder.Let the jaggery boil.
Take a few drops and mix with waterIt will gather into a mass and form a hard ball consistency.When you put that in a steel plate sound should come.That is the right stage.Switch off the flame.
Add murukku in a wide bowl and break the murukku into pieces.
Add the jaggery syrup to this.Mix well with a spoon.
Once it is warm, grease hands with gheeTake a big lemon sized portionMake into round balls.
Sometimes in the last, it will stick to the bottom of the bowlAt that time, just show the pan on the heat for a few seconds it will loosen up.You can make urundais.
Manoharams are ready.
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