MANOHARAM -the crispy jaggery balls!
These crispy balls although a bit time consuming are worth trying out because they are sweet ,crispy and worth drooling.This blogpost of mine goes to the ICC.
- Wash and soak rice for 15 minutes.Drain and let the rice dry for 30-40 minutes.Powder the rice finely.
- Slightly heat and powder the moong dal into a fine powder.
- Measure 2 cups of rice flour with 1 cup of moong dal flour and mix in a bowl.Rub in the ghee so that it gets incorporated well.Add water and knead the flours to make a smooth dough.
- Heat oil in a kadai.
- Fill the idiyappam presser or potato ricer to press out the dough into the oil.In the idiyappam presser you can use the disc with 3 holes.
- Fry out the murukku and place them on absorbent tissues to soak out the excess oil.
- When cooled,break the murukkus into tiny bits.
- In a pan pour some water and add the powdered jaggery.Bring it to boil so that the jaggery has been dissolved.Pass the jaggery syrup through a strainer to seperate the scum.
- Bring this syrup again to boil till the syrurp thickens.Drop a few drops of the syrup into a cup of water and if the syrup can be easily rolled in to a ball,the consistency is correct.
- Remove syrup from fire and add the bits of murukku briskly stirring to coat the jaggery evenly on the murukku bits,
- When the heat is manageable grease your palms and roll the mix into small balls.
Manoharam is ready to be served!
A homemaker who fell head over heels in love with food -an award-winning cookbook author, food blogger, award-winning culinary demonstrator