manoharam sweet murukku /manovellam recipe

This manoharam sweet murukku is one of the best legitimate sweets that can be addictive and can be made for any accassion. Its a great snack to have but its hard to stop eating just one. I made it for the first time but was very much impressed to see the results and it tasted just divine. Usually for one cup of riceflour one cup of jaggery is itself enough but have added quarter cup extra but it was quiet neutral in taste not at all overpowering. Generally here in TamilNadu rice flour is

used as a major ingredient for making this manoharam. Other states like kerala and Andra they make little different like adding bengal gram flour including rice flour. This method that Iam making is an easy way but usually they soak rice grind and then make thenkuzhal which will be sure tasty. You may think that its a complicated recipe but its not only the correct sugar stage is very important for the success of this wonderful manoharam sweet murukku. When we pour the jaggery syrup into the murukku by that time the thenkuzhal should be cool to get perfect texture. Do try this sweet delight for sure.

Some more sweet delights here:

kavuni arisi sweet /chettinad black rice sweet

vella pidi kozhukattai recipe /sweet pidi kozhukattai

how to make kala jamun sweet /marudhuskitchen

chettinad kandarappam /sweet appam recipe

manoharam sweet murukku /manovellam recipe

INGREDIENTS:

For the dough:

Arisi maavu/rice flour – 1 cup
Roasted urad dal flour – 1 tbsp
Butter/ghee – 1 tbsp
Pinch of salt

For the syrup:

Jaggery/vellam – 1-11/4 cup
Sukku/dry ginger powder – 1 tbsp
Cardamom/elakai powder – 1 tbsp

METHOD:

1.First roast the urad dal till golden and make a powder.
2.In a mixing bowl take rice flour and urad dal powder sieve and mix well.
3.Add a pinch of salt with butter or ghee and mix every thing like bread crumbly texture.

4.Now add water little at a time and make a dough.
5.Keep a kadai with oil and heat up.
6.Fill the murukku press with dough and press directly into the oil by adjusting the flame.
7.When shh sound subsides take out in a tissue do the same with the rest of the dough.
8.Let the murukku cool.
9.Put it in a broad vessel to cool.

10.In-between take a kadai with jaggery pour water just to immerse.
11.Let it dissolve filter and again bring to boil.
12.At one stage the syrup will form a hard ball stage that is when you drop it in water you will be able to form a hard ball and another way is if you drop it on a plate you will hear the dung sound.
13.Immediately add the syrup to the cool murrukku mixture and mix thoroughly.

14.Grease you hands with ghee and make balls.

5 from 1 vote

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Total Time 45 minutes mins

Course Dessert

Cuisine Indian

Ingredients

  

For the dough:

• Arisi maavu/rice flour - 1 cup
• Roasted urad dal flour - 1 tbsp
• Butter/ghee - 1 tbsp

For the syrup:

• Jaggery/vellam - 1-11/4 cup
• Sukku/dry ginger powder - 1 tbsp
• Cardamom/elakai powder - 1 tbsp

Instructions

 

• mFirst roast the urad dal till golden and make a powder.

  2.In a mixing bowl take rice flour and urad dal powder sieve and mix well.

  3.Add a pinch of salt with butter or ghee and mix every thing like bread crumbly texture.

  4.Now add water little at a time and make a dough.

  5.Keep a kadai with oil and heat up.

  6.Fill the murukku press with dough and press directly into the oil by adjusting the flame.

  7.When shh sound subsides take out in a tissue do the same with the rest of the dough.

  8.Let the murukku cool.

  9.Put it in a broad vessel to cool.

  10.In-between take a kadai with jaggery pour water just to immerse.

  11.Let it dissolve filter and again bring to boil.

  12.At one stage the syrup will form a hard ball stage that is when you drop it in water you will be able to form a hard ball and another way is if you drop it on a plate you will hear the dung sound.

  13.Immediately add the syrup to the cool murrukku mixture and mix thoroughly.

  14.Grease you hands with ghee and make balls.
  

Notes

Hard ball stage is the correct stage for the manoharam recipe.
The murukku should be cool when we pour the hot syrup over it.
I have taken 11/4 cups of jaggery but you can use even one cup if enough.
When making murukku adjust the flame accordingly to correctly cook the murukku.
Correct syrup stage is very crucial to make this manoharam.

Keyword chettinad, dessert,sweet, snacks