Manoharam
- 75 min
- not spicy
- Serves 4
Manoharam, a sweet snack of fried rice flour and urad dal murukku in jaggery syrup with dry ginger and cardamom. Serves 4, about 75 minutes plus cooling.
Good for: Deepavali, Karthigai Deepam
Ingredients
Urad Dal (split)25 grams
Rice Flour250 grams
Salt½ tsp
Asafoetida0.3 grams
Butter, Melted1 tbsp
Water, For Kneading180 ml
Oil500 ml
Jaggery250 grams
Dry Ginger Powder½ tsp
Cardamom Powder½ tsp
Contains: milk, wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 685kcal | 2740kcal |
| Protein | 5.7g | 23g |
| Carbohydrate | 115g | 461g |
| Fat | 23g | 91g |
| Fibre | 2.7g | 11g |
| Sugar | 53g | 213g |
Method
Dry-roast the urad dal in a kadai on low flame for 5 to 6 minutes until pale golden. Cool it fully and grind it to a fine powder. Mix it with the rice flour, salt, asafoetida and melted butter in a bowl.
Add water little by little and knead for 4 to 5 minutes until the dough is soft and firm. It should not be sticky or dry. Add another teaspoon of water only if needed.
Heat the oil for deep frying in a deep kadai on medium flame for 5 to 7 minutes. Drop in a small piece of dough. The oil is ready when the dough rises slowly with steady bubbles without turning dark at once.
Fill a murukku press with the dough and press short strips into the hot oil in batches. Fry each batch on medium flame for 3 to 4 minutes, turning once, until crisp and light golden. Drain on a plate and finish all the batches in about 16 to 20 minutes.
Add the jaggery and water to a kadai and cook on medium flame for 6 to 8 minutes until the jaggery melts. Strain it into a clean kadai if it has impurities. Add the dry ginger powder and cardamom powder and boil for another 4 to 5 minutes until a drop of syrup in cold water forms a soft ball.
Add the fried murukku pieces to the hot jaggery syrup. Mix gently for 2 to 3 minutes until every piece is coated. Spread them on a plate lightly greased with the frying oil and separate the pieces while warm.
Cool the manoharam completely for 20 minutes until the coating sets and the pieces become crisp. Store it in a dry, airtight container.
Before you start
- How long does Manoharam take?
- 1 hour 15 minutes from start to finish. That is 25 minutes of preparation and 50 minutes of cooking.
- How many people does Manoharam serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Manoharam vegetarian?
- Yes. No meat, no fish and no egg.
- Is Manoharam spicy?
- No, it is not spicy.
- What do I need to make Manoharam?
- 25 grams Urad Dal (split), 250 grams Rice Flour, 0.3 grams Asafoetida, 250 grams Jaggery, 500 ml Oil, 1 tbsp Butter, and a few more listed on this page.
- Do I need a pressure cooker for Manoharam?
- No, it is cooked in an open pot.
- How many calories are in Manoharam?
- About 685 a serving. The full nutrition table is on this page, per serving and for the whole batch.
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