The recipe chosen for this month challenge in Indian cooking challenge by Srivalli is Manoharam. This is one of my favourite snack and my grandmother is an expert in making this and she does it especially for me always ...she passed away on 6th of this month ...I miss her a lot . This is the first time I am trying to make this and it came out so well ...Thanks a lot Latha madam for sharing the recipe with us.
Ingredients Needed :
- Raw Rice - 2 cups
- Moong Dhal - 1 cup
- Jaggery - 1 1/2 cup
- Salt - little
- Ghee - 2 tbsp.
- Oil - for deep frying
You need Murukku press with 3 holes disc fitted in it .
Wash and Soak the rice for 15- 30 mins , then drain and spread it over a cloth for 30 mins. Grind the dhal and rice into fine powder seperately and seive it well ...In a bowl add both the flour and add salt + ghee and mix it well then add little water and mix it well to form as a dough . Heat oil for deep frying in a kadai and take this dough in a murukku press and press it directly in hot oil and cook it till done ...
Once the murukku is cool , break it into tiny bits and keep it ready...now powder the jaggery and take 1 1/2 cup cup of jaggery and in a kadai add this jaggery and add little water and allow it to dissolve well ...and cook it to make a paagu ...The paagu consistency can be checked by adding few drops of it in a small cup filled with water ...if u take it out , it should be able to roll like a ball in this stage mix the murukku with the jaggery syrup and when it is warmth , grease ur hand with ghee and take a small portion of this and press it tightly in a round shape ...and place it seperately in a plate inorder to avoid sticking each other ....
the previous step needs some assistance , the jaggery syrup coated murukku shouldn't get cooled ...if your making it alone make it in small portions ...if not even if it cooled don't worry the tiny bit of murukku coated in jaggery syrup will also taste the same for taste enhancement , you can also add little bit of elachi powder if preferred ...
Once again Thanks a lot Latha madam and Srivalli for sharing this recipe with us