Manoharam murukku is also known as “Paruppu Thengai” is a
traditional festive sweet. This is
frequently prepared in Southern part of India for most of the festivals and
especially South Indian Weddings, is a must.
A Wonderful sweet that you will enjoy any time of the day. My mother in law prepares this very often as it is my son's favourite. When she used to prepare, I always
used to help her out. Since she is no
more, the sweet was forgotten as I never
ventured to prepare this alone, though I used to tell everyone that my son
reminds me of my mother in law for preparing the “Vella dosa”, Appalam Kuzhambu
& Manoharam.
I never wrote the recipe in
my book but faintly remembered that she prepared the same with Besan
i.e. kadala mavu or chick pea flour. But
when I searched in the net, everyone has adopted the thenkuzhal recipe which I
was not willing to follow and was in search of the original recipe of my mother
in law.
Recently, my sister in law called up and the topic of Manoharam was
discussed. Then I checked with her and
also with my mami and a friend of mine and the recipe of the three was
similar. Hence, I decided to try my hand
on it and was successful in the first attempt.
But my son was very particular about it and he told me that the glaze
and colour was not matching with “Thattima’s “ (Grandma) Manoharam. Unfortunately, the jaggery which I had was tasting bit salty. Since I was trying it for the first time
without my MOM in laws help, I prepared with a small quantity and was thrilled
that it tasted awesome.
Coming back to the
recipe now and let us look at it:
Total time taken: 1 hour
Yield: 1 bowlful.
Ingredients:
1 cup besan
water
Oil for frying
A pinch of salt
Other ingredients:
1 tbsp sugar powder
Jaggery syrup:
½ cup jaggery
1 tbsp coconut diced
into small bits (you can use kopra also)
¼ tsp dry ginger powder
( if you prefer the flavor, can add bit more)
½ tsp cardamom powder
Water enough to immerse
the jaggery.
Method:
Sieve the besan and
put it in a wide bowl.
Add salt and enough
water to make a batter like the omapodi batter.
Heat oil, put the batter
in the Chakli Press with three holes in the plate.
Make small chaklis out
of it and deep fry them till brown and crispy.
Transfer to paper napkin
to remove the excess oil. Complete the
process with the remaining batter.
Break them into one inch
pieces and keep aside.
Preparation of Jaggery sysrup:
Put the jaggery in the
kadai, add water and melt it.
Remove the impurities if
any. Put the jaggery back into the kadai, the coconut and boil till you reach
two to three thread consistency. Add the ginger powder, cardamom powder and mix
well.To check the “Pagu” put little syrup in water. When you roll it, it should form a ball. That
is the right consistency. Switch off gas. Remove the kadai from gas.
Pour the syrup little by
little in the murukku and mix well till it is quoted evenly. Sprinkle the powdered sugar to get the muruku separated from each other.
Note: If you are going to make Paruppu Thengai, do not use the sugar
powder.
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