Manoharam, Manakolam, Manaholam, Sweet Murukku is a popular chettinad snacks like Seepu Seedai, Thenkuzhal, Kandharappam,Karupatti Paniyaram,Vellai Paniyaram. This originated from Chettinad as the name suggest "Manakolam" is a crunchy snack plays a key role in all chettinad marriages, it is given as one of ‘Seervarusai palagaram’.As it is coated with Jaggery it gives smoothness and the way it melts own through your throat. Outer Portion tastes like honey inside it will be crunchy. Kids Love this healthy delight. Manakolam is a traditional chettinad snack.It is a light crispy murkku which elders people can also taste it.It can be stored in airtight container for 1 month.
Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Sweet Murukku recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Thenkuzhal Murukku, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation
Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Sweet Murukku recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Thenkuzhal Murukku, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Vellai Paniyaram,Masala Seeyam, Raw rice flour preparation
Manoharam | Manakolam Recipe Cuisine: Chettinad | Recipe Category: Starter/Snacks Prep Time: 10 minutes | Cook time: 30 minutes | Yield : 1/2 KG RAW RICE FLOUR – 1/4 CUP ROASTED BESAN FLOUR – ¼ CUP JAGGERY – 2 CUP CARDOMOM POWDER – ¼ TSP SALT – 2 PINCH OIL – ¼ LT |
METHOD OF PREPARATION
1. Use dry roasted flour, if roasted flour is not available dry roast the dal, rice flour preparation and grind it as a fine powder and use it
3. Divide it as two portions, drop one portion of the dove to the thenkuzhal kattai and close it
4. Heat oil in a pan once the oil is heated check the temperature of oil with pinch of dove once it rises then in oil then it is in correct temperature now squeeze it ( puliya vendum) directly into the oil, (be careful while dropping it there are chance that oil drops on your hand). Once you drop it in oil bubbles will be higher once it started cooking it float in oil then turn it to the other side
5. Cook both the sides in golden yellow colour.
1. Use dry roasted flour, if roasted flour is not available dry roast the dal, rice flour preparation and grind it as a fine powder and use it
2.Take a bowl mix the all the flour, salt add water and make a dove finally add 1 tblspn oil and make it as a dove and divide a portion
3. Divide it as two portions, drop one portion of the dove to the thenkuzhal kattai and close it
4. Heat oil in a pan once the oil is heated check the temperature of oil with pinch of dove once it rises then in oil then it is in correct temperature now squeeze it ( puliya vendum) directly into the oil, (be careful while dropping it there are chance that oil drops on your hand). Once you drop it in oil bubbles will be higher once it started cooking it float in oil then turn it to the other side
5. Cook both the sides in golden yellow colour.
6. Take pan add 1 cup of water, add palm sugar to it and melt it and filter to remove the impurities
7.Take another pan add sugar syrup to it cook it, stir it continuously allow it to boil, while boiling continue stirring it. Once the palm jaggery sryup started cooking it will bubble outwards. When it reaches to the String stage you can see bubbles inwards.When the mixture starts becoming syrupy, take a little bit of the syrup in a spoon and drop it in a bowl of water.
8.Try gathering the mixture to form a ball. You should be able to form a nice firm ball . Once you reach this stage, remove the jaggery mixture from heat. Immediately add the jaggery mixture to the Murukku. Mix well with a two spatula see to that mrukku is well coated with syrup.
9. Now the traditional Manakolam, mahoram is ready to taste.
Finally i would like to add my other sweet recipe collection for Diwali celebration along with this recipe, Carrot Halwa, Rasamalai, Mysorepak, Rava Kesari, Gasa gasa Payasam,Gulab Jamun
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