This is a traditional South-Indian sweet dish mainly prepared by Brahmin's for their festivals. I happened to taste this sweet and was really attracted to the texture of it. It was not too sweet and was crunchy too. I always wanted to know how it was prepared and luckily recently i came across a web page called Subbus Kitchen. It has many traditional recipes and i could find this recipe too.
Within 1 week, i have made this twice, as it is very tasty and you cannot just eat one ;)
Recipe Source: subbuskitchen
2 cups Rice flour
1 cup Moong dal flour
1/4 tsp Salt
1 cup Jaggery (grated)
Water as required
Oil for frying
1 tbsp Ghee
- Dry roast moong dal and when a nice aroma comes out of it and when it turns the colour, take off from heat and keep aside to cool.
- When it is cooled completely, grind it into a fine powder.
- Transfer it into a bowl and add rice flour and salt to it.
- Add water little by little and kneed it into a soft dough (just like a chapati dough).
- Put little ghee on it and kneed again. Keep this aside.
- Heat oil in a pan and in the meantime take a handful of the dough and put it in the idiyappam maker.
- Press it directly into the oil in circle. Keep the flame on low.
- When one side changes its colour and is completely cooked, turn to the other side.
- When the murukku is completely fried and the bubbles in the oil stops, take off from the oil and transfer it on a kitchen towel or tissue paper.
- Do the same process for the rest of the dough.
- Break the murukku into small pieces and keep in a bowl.
- Heat grated jaggery and about 1 cup of water in a non stick pan. When the jaggery is melted, take off from heat and strain it so as to remove the dirt from it.
- Pour the strained jaggery again in the same non-stick pan and place it in a medium flame.
- Let it simmer for sometime.
- To check whether it has melted to the right consistency, take a small bowl of water and drop little melted jaggery in it. If it form small balls in the water, then it is ready to take off from heat. Or else let it simmer for some more time.
- When the jaggery is melted to the right consistency, take off from heat and pour it directly on to the murukku pieces which we had kept aside in a bowl.
- Mix well so that each and every pieces are nicely coated with the melted jaggery.
- Manoharam is ready to be served. But serve after it is completely cooled.
|Murukku is ready. If you don't want it sweet, enjoy this just like that.|
|Break into small pieces|
|Add melted jaggery and your sweet 'Manoharam' is ready|
Thanks for visiting
Sending this to "Guru's Cooking Give away - Kids special