Manoharam Sweet Murukku

INGREDIENTS

For the dough:

1 cup Arisi maavu/rice flour

1 tbsp roasted urad dal flour

1 tbsp. butter/ghee

For the syrup:

1-11/4 cup jaggery/vellam

1 tbsp Sukku/dry ginger powder

1 tbsp cardamom/elakai powder

INSTRUCTIONS

1. To begin, roast the urad dal until golden and grind it into a powder.
2. Combine rice flour and urad dal powder sieve in a mixing bowl.
3. Mix in a pinch of salt with the butter or ghee to get a bread-like crumbly texture.
4. Now, add a little water at a time to produce a dough.
5. Keep a kadai with oil on the stove and heat it up.
6. Fill the murukku press with dough and press it straight into the oil, adjusting the flame as needed.
7. When the shh sound stops, remove the dough and place it in a tissue. Repeat with the remaining dough.
8. Allow the murukku to cool.
9. Place it in a large vessel to chill.
10. In between, take a Kadai and fill it halfway with water, just enough to cover the jaggery.
11. Let it dissolve the filter before bringing it back to a boil.
12. At one point, the syrup will form a hard ball when dropped in water, and another time, it will make a dung sound when dropped on a plate.
13. Add the syrup to the chilled murukku mixture right away and completely combine.
14. Grease your hands with ghee and roll them into balls.

NOTES

The manoharam recipe requires the hard ball step. When we pour the hot syrup over the murukku, it should be cool. I used 11/4 cup jaggery, but you can use as little as one cup if necessary. When creating murukku, adjust the flame to properly cook the murukku. The correct syrup stage is critical for making this manoharam.