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.
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