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.
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.