1 ½cupsJaggerypowdered or grated (I used organic jaggery)
Water as needed (I Used about ½ cup to make syrup)
½tspcardamom powder / elaichi powder
Oil as needed for deep frying
optional spice powders (use any one)
1/4tspdried ginger powder
pinchnutmeg or mace powder
How to make the recipe
Heat oil in a kadai on a medium heat for deep frying. While the oil heats prepare the dough to make murukku.
Mix together flours, salt and butter in a bowl. Add water little by little as needed and make a smooth non sticky dough.
Grease the murukku maker and fix the round wholes plate. Fill the mould with the dough.
Check if the oil is hot enough. Drop a small flat piece of dough to check if the oil is hot enough. If the dough rises steadily then the oil is hot enough. If the oil is not hot enough the dough will not rise instead sinks in the oil.
Press the mould directly over the hot oil and fry on a medium heat. Do take care as the oil is very hot.
Allow to fry until golden and crisp. When the murukku is done, you will see the bubbles will reduce.
Drain them to a large plate and continue to make the next batch. With this recipe you can make about 2 to 3 very large murukku discs.
Cool these completely. Break them to 2 inch pieces. Transfer them to a air tight jar and keep covered.
Making jaggery syrup for manoharam sweet
Add jaggery and water to a large pot or bowl and heat it until all the jaggery dissolves.
Filter it to a wide pan for boiling the syrup. Get a small bowl ready with some water in it to check the consistency.
Boil the syrup on a medium heat until the syrup reaches a soft ball consistency.
When the syrup turns dark and thick, you will need to keep checking for the right consistency.
Drop about 1 tsp full of syrup in the cold water. Wait for 30 seconds. Try to make a ball with it. If you get a soft ball then the syrup is ready.
Switch off the stove and take it away from the hot burner.
Add cardamom powder and other flavoring ingredients you desire.
Stir well. Add half of the cooled murukku to the pan. Coat the syrup well to the murukku. Be gentle while you do this as the murukku may tend to break.
Drain off excess syrup and transfer them to a wide tray. If you prefer to make balls, then wait until the sweet murukku cools down a bit yet warm.
Moisten your palms with little water, take small portions and roll them to balls. Allow these to cool down completely. It may take several hours to dry completely. It took about 3 hours for me to dry completely.
Sweet murukku if prepared correctly will be dry and not sticky after drying.
Store them in a air tight jar and finish within 10 days.