Manoharam Murukku Recipe-South Indian Diwali Special Paruppu Thengai)
Manoharam Murukku Recipe is a sweet version of a murukku that is made rather differently. The soft spongy murukku is deep fried and dunked in jaggery syrup along with some coconut. Give it a shot in your kitchen during the festive season.
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!
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
You can also try other traditional Diwali snack recipes like :
*Note
Once the dough is prepared, cover it with a moist muslin cloth for a little while to retain moisture.Urad dal bought from the store must be sifted and lightly roasted before being used.Always strain the jaggery syrup before using it in the final preparation. This ensures you get a perfect syrup.
0 M
45 M
45 M
4 Servings
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
How to make Manoharam Murukku Recipe-South Indian Diwali Special Paruppu Thengai)
To prepare the manoharam murukku, mix together rice flour, urad dal flour and salt into a large bowl. Add in the butter and ice cold water and knead everything together well to make soft and smooth dough. The consistency of the dough should be malleable.
Place this dough in a murukku press to churn out the murukku into the hot oil below.
Next, preheat the cooking oil in a medium sized frying pan or kadai. Once the oil is medium hot, squeeze out the dough through the press to form small murukkus which should be deep fried. Once they turn golden colour, remove them from the oil.
Drain the excess oil by placing these murukkus on a paper towel and allow them to cool. Finally, transfer them to a large serving bowl.
To prepare the jaggery syrup, combine the jaggery and water in a heavy bottomed saucepan. Heat them on medium flame, doing this until all the jaggery dissolves completely in water. Strain the thick syrup using a fine strainer, to remove any suspended particles.
Now, taking the same pan, add in the drained syrup and the tiny coconut bits and continue to stir this on low heat. It will take about 15 minutes to cook the mixture. In the meanwhile, prepare a cup of water to test whether the syrup is done.
An important part of the recipe, is the testing of the jaggery syrup, to know when it is done. For this, you first need to take a spoonful of the syrup, and drop it into the water. See whether it comes together to form a round blob. Then, stir in the dry ginger powder to the water and mix together all the ingredients well. The jaggery syrup is ready to be combined with the murukku.
Finally, pour the hot jaggery syrup little by little into the murukku, until it gets coated evenly.
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.
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.
