Manoharam is a traditional South Indian sweet dish kept in marriages, Seemandham and naming ceremony as seer bakshanam. It is popularly known as Paruppu thengai among Tamil Brahmins. Paruppu thengai koodu is very well decorated and kept for display in most of the occasions.Paruppu thengai koodu is basically a pair of conical shaped containers filled with a variety of nuts like ground nuts, cashew nuts or fried gram dal/ pottukadalai rolled in jaggery syrup or its filled with this Manoharam sweet. I still remember my MIL made this paruppu thengai with pottukadalai for my valaikaapu function.
Manoharam is made with fried murukku/thenkuzhal rolled in thick jaggery syrup (Vella paagu) flavored with cardamom powder or Dry ginger powder (Sukku podi). Many people make it as manoharam balls during Karthigai deepam festival. In Tirunelveli, apart from Iruttukadai Halwa, Manoharam is also a very popular sweet dish. We call it as “Manavalam” colloquially. Last year a reader asked me to share Tirunelveli manoharam recipe during Diwali. As I had completely forgotten its taste, I couldn’t try and post it.
Recently I told my Appa to get a pack of Manoharam from Tirunelveli. After tasting it, I got an idea about it and tried at home by watching the Youtube video by Ponna mami. It came out very well with a nice flavor of dry ginger powder. Its an addictive snack. I can much it all through the day !! I found varieties like Kerala Manoharam and Chettinad Manoharam recipes which are different in ingredients and procedure as well. Soon I must try them too. Today lets see how to make Tirunelveli Manoharam recipe with step by step photos !
Check out my other Tirunelveli special recipes
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Tirunelveli Manoharam recipe
How to make Tirunelveli Manoharam recipe - a most popular snack !
Cuisine: Indian
Category: Sweet
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
- Besan flour - 1 cup
- Rice flour - 1/2 cup
- Hot oil - 1 tbsp
- Ghee or soft butter - 2 tsp
- Water & Salt - as needed
- Cooking oil - to deep fry
For sugar syrup
- Grated jaggery - 1 cup
- Sugar - 2 tsp
- Water - 1/2 cup
- Dry ginger powder/sukku podi - 1 tsp
- Cardamom powder - If needed
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METHOD
- First lets prepare the murukku.For this, sieve besan and rice flour in a wide bowl.
- Add salt, hot oil and ghee to the flour. Mix well. Then add water little by little and make a dough. I made the dough very sticky as shown in the original recipe. So it was very easy to squeeze.
- Take the murukku press and use a single hole or three holed mould. Grease the press with oil. Fill the dough and set aside.
- Now heat oil to deep fry and drop a pinch of dough.If it rises to the top immediately, oil is hot. Now simmer the flame and squeeze the murukku either in a circular manner or as a straight line. Don’t worry about the shape because we are going to break them into pieces. Cook both the sides till bubbles cease. Do not fry in high flame, murukku will turn dark. So fry it patiently. Remove in a paper towel. Deep fry all the batches. Let it cool down completely.
- Take the powdered jaggery, sugar and water in a kadai. Mix & melt it. Strain the syrup if needed. Let the syrup roll boil and reaches soft ball consistency. To check this, take some syrup and pour it in a plate with water. Gather the syrup and try to make a soft ball. It is called soft ball consistency. Switch off the flame. Add dry ginger powder and mix well.
- Now break the cooled murukku into pieces ( make small pieces if you are making balls,else break them roughly) and add them to the jaggery syrup. Mix well. Make sure all murukku pieces are coated with the syrup. Make balls when it becomes warm enough Or Remove in a plate and let it cool. They look cluttered, remove them carefully and keep it in a plate. Serve & enjoy !
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Note
- The consistency of jaggery syrup is more important.It should be in soft ball consistency or even slight hard ball is fine else the syrup won’t coat well.
- Dry ginger powder adds a nice flavor. It aids digestion too. So don’t skip it.
- You can use soft butter instead of ghee.
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Try this yummy, addictive Manoharam snack at home and enjoy !
6 comments :
Hi chitra nice manoharam. My mom 's favourite. Other than nellai this is made by using the thenguzhal. But traditionally karamani is powdered to make this manoharam. They separately have a slightly big whole achu to make this. Have to try this for my mom.
Chitra I am eagerly waiting for the milk burfi recipe.
Actually I tried with khoya. It came out well. Do u get khoya in your place ?
Oh with karamani new to me :)
hi chitra i ll once again go and check for khoya.
I tried it with milk powder after reading your comments. Iam waiting for the burfi to set. If it comes out well, i will post it fo sure :) If you get khoya in your place, check this khoya burfi post which i shared last year :) http://www.chitrasfoodbook.com/2014/10/chocolate-khoya-burfi-recipe-diwali.html
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