Manoharam is a typical South Indian snack usually prepared for weddings as seer, Bakshanam which means a certain no of each variety of sweets and savories are to be gifted to the bridegrooms family at the time of the wedding and this is a typical preferred snack as a light crunchy jaggery coated spiral.
Just like the Thenkuzhal, this is also deep fried and then broken into small pieces and dipped in thick jaggery syrup to be rolled into small crunchy balls.
2 cups Rice flour
1 cup Moong dal flour
1/4 tsp Salt
1 1/2 tbsp butter
1 cup Jaggery (grated)
Oil for frying
Dry roast the moong dal til it becomes golden and aromatic.Take a bowl, add all the flours, salt,butter and before adding the water, mix the flours well and rub the butter in the flours and they will resemble coarse grains.with very little water at a time, prepare the dough for Manoharam.
Deep fry the smooth coils in oil, turning well on both the sides.
Drain well in a colander.
The cooled coils will be broken to bits.
To prepare thhe jagery g syrup, heat the powdered jaggery in about 1 cup of water in a heavy bottomed pan. When the jaggery is completely melted, strain to remove the impurities.
Thicken th strained syrup to a sticky consistency, which means they will form a ball when dropped in water to test.
To check the right consistency, take a small bowl of water and drop a bit of the jaggery syrup, you should be able to make small ball in the water , it if it remains in shape, it means your syrup is of correct consistency.
Let it simmer for some more time if it keeps dissolving in the water.
When the jaggery is melted to the right consistency, mix all the broken pieces of thenkuzhal in the syrup to coat well.
Manoharam is ready to be served. But serve after it is completely cooled.
The thenkuzhal will then be mixed in thick jaggery syrup, when cooled and can be rolled into balls.
A tasty , mildly sweet murruka is ready. Usually served rolled into small balls.
in the pic below i used a lighter jaggery so the colour is mild