Manoharam Murukku Recipe-South Indian Diwali Special Paruppu Thengai)

Name: Manoharam Murukku Recipe-South Indian Diwali Special Paruppu Thengai)
Prep time: 45 min
Cuisine: Tamil Nadu
Ingredients: Ingredients for Manoharam; 3 cups Rice flour; 1/2 cup Urad Dal Flour; 3 tablespoon Butter (Salted); 3/4 cup Water; ice cold(more if required); 1 teaspoon Oil; Ingredients for the jaggery syrup; 1 cup Jaggery; (for approximately 2 cups of murruku); 1/4 cup Fresh coconut; diced into small bits; 1-1/2 teaspoons Dry ginger powder; 2 cups Water

By Admin

Prep Time Total in 45 M

Course Snack

Cuisine Tamil Nadu

Diet Vegetarian

Manoharam Murukku is a South Indian Diwali sweet also known as Paruppu Thengai. Most frequently prepared in the Southern parts of India for festivals, especially Diwali, as well as during weddings, this is easy to prepare and store. The recipe is fairly simply - a quick route to a satisfying and wonderful traditional recipe, so try it for yourself!

Ingredients

Ingredients for Manoharam
3 cups Rice flour
1/2 cup Urad Dal Flour
3 tablespoon Butter (Salted)
3/4 cup Water
ice cold(more if required)
1 teaspoon Oil
Ingredients for the jaggery syrup
1 cup Jaggery
(for approximately 2 cups of murruku)
1/4 cup Fresh coconut
diced into small bits
1-1/2 teaspoons Dry ginger powder
2 cups Water

Instructions

Step 1

To prepare the manoharam murukku, mix together rice flour, urad dal flour and salt into a large bowl

Step 2

Add in the butter and ice cold water and knead everything together well to make soft and smooth dough

Step 3

The consistency of the dough should be malleable

Step 4

Place this dough in a murukku press to churn out the murukku into the hot oil below

Step 5

Next, preheat the cooking oil in a medium sized frying pan or kadai

Step 6

Once the oil is medium hot, squeeze out the dough through the press to form small murukkus which should be deep fried

Step 7

Once they turn golden colour, remove them from the oil

Step 8

Drain the excess oil by placing these murukkus on a paper towel and allow them to cool

Step 9

Finally, transfer them to a large serving bowl

Step 10

To prepare the jaggery syrup, combine the jaggery and water in a heavy bottomed saucepan

Step 11

Heat them on medium flame, doing this until all the jaggery dissolves completely in water

Step 12

Strain the thick syrup using a fine strainer, to remove any suspended particles

Step 13

Now, taking the same pan, add in the drained syrup and the tiny coconut bits and continue to stir this on low heat

Step 14

It will take about 15 minutes to cook the mixture

Step 15

In the meanwhile, prepare a cup of water to test whether the syrup is done

Step 16

An important part of the recipe, is the testing of the jaggery syrup, to know when it is done

Step 17

For this, you first need to take a spoonful of the syrup, and drop it into the water

Step 18

See whether it comes together to form a round blob

Step 19

Then, stir in the dry ginger powder to the water and mix together all the ingredients well

Step 20

The jaggery syrup is ready to be combined with the murukku

Step 21

Finally, pour the hot jaggery syrup little by little into the murukku, until it gets coated evenly

Step 22

The Manoharam Murukku (Paruppu Thengai) should be served piping hot, or even cool them down thoroughly before transferring to an airtight container to be eaten later

Step 23

Serve the Manoharam Murukku Recipe (South Indian Diwali Special Paruppu Thengai) as a Evening Time Snack along with a cup of Kumbakonam Filter Coffee Recipe