Topic started by sreeja (@ inetproxy.msxi.com) on Fri Aug 25 13:06:26 .
All times in EST +10:30 for IST.

Hi everyone,
I'm new to this forum. I suddenly have a craving for manoharam which is a sweet made with jaggery and murukku mixed together. great sweet.
does anyone know the procedure for making it??

thanks.

Responses:

• From: Sujata (@ 24.69.170.174.on.wave.home.com) on: Sun Aug 27 13:02:50 EDT 2000
  
  Hi Sreeja,
  
  Here's a manoharam recipe.
  
  http://www.indianrecipes.com/Sweets/SweetVarieties/Manoharam.html
  
  Sujata
  
  
• From: JayBee (@ 202.151.224.119) on: Wed Oct 4 04:14:31 EDT 2000
  
  This URL is not working.
  Can you please write out the recipe for Manoharam.
  In the Chettinaadu side this is known as 'ManahOLam'.
  
  
• From: Sujata (@ 24.69.170.174.on.wave.home.com) on: Tue Oct 10 17:47:30 EDT 2000
  
  JB,
  
  Here it is
  
  Manoharam
  
  
  Ingredients:
  
  
  Bengal gram flour - 1 cup
  0il - to deep fry
  Grated jaggery - 3/4 cup (Dark brown jaggery)
  Rice flour - 1 Tbl.sp.
  Water - 1/4 cup
  Cardamom powder - little
  Cooking soda - a pinch
  Chopped, fried cashewnuts - 1 Tbl.sp.
  
  Method:
  
  
  Mix bengal gram flour,rice flour a pinch of salt, a pinch of cooking soda together.
  Add just enough water to prepare a batter of pouring consistency.
  Heat oil in a broad kadai.
  Using a boondhi ladle on top of oil,pour a ladle full of batter.
  Deep fry boondis till crisp.
  After preparing all the boondhis allow it to cool thoroughly.
  Heat grated jaggery with water in a heavy kadai.
  Stir till is dissolved completely
  Take out from fire and strain it through a fine sieve or thin muslin to remove dirt.
  Wash the kadai,pour back jaggery syrup and boil without stirring till soft ball consistency is reached.
  Switch off the stove,add cardamom powder,fried cashews,fried boondhis and quickly mix with the syrup.
  Apply little ghee to a broad basin and transfer the prepared manoharam to that.
  Allow to cool,break into big pieces and keep in airtight tin.
  Note:
  
  Do not use white jaggery which contains salt. Dark brown jaggery only gives best results.
  
  
  
  
• From: Priya (@ nasdgw1.nasd.com) on: Wed Oct 11 10:40:16 EDT 2000
  
  Sujata
  This seems to be a laddu recipe. As far as I remember manoharam is something like a sweetened thenkuzhal. It has thenkuzhal like pieces dipped in jaggery syrup.
  
  
• From: suloo (@ evrtwa1-ar5-244-134.dsl.gtei.net) on: Wed Oct 11 13:50:26 EDT 2000
  
  Hi sujata i agree with you. It is laddu. not manoharam
  
  
• From: JayBee (@ bkj-cache81.jaring.my) on: Wed Oct 11 19:39:16 EDT 2000
  
  The manaholam from Chettinad, is made from something else.
  
  Thin sEvu-type of savory is made from paasippayaththu maavu.
  
  Coconut 'pallu's are cut. Pottukkadalai is mixed with it and 'vadhakkuRaan' with some 'ney' in the iruppuchchatti. Vellam is melted into paagu of the right consistancy and poured over the mixture of coconut chips, pottukkadalai and sEvu.
  
  It is left to coat the mixture and dry. Then it is loosened.
  
  It should be something like the 'seeni sEvu.
  
  I don't know the exact proportions.
  
  
• From: Sujata (@ 24.69.170.174.on.wave.home.com) on: Thu Oct 12 13:33:54 EDT 2000
  
  Hi Priya and Suloo! It is not my recipe, I picked it up at that site and posted it before I read it. Sorry. Yes the recipe sounds like something between Laddu and Kadala Mittai.
  
  
• From: v (@ deskgate.it.verio.net) on: Mon Oct 16 15:54:46 EDT 2000
  
  Manoharam is thengulal(add little salt when compared with thengulal) dipped in the vella pagu. adding sukku podi in the vella pagu makes it really good.
  
  hope this helps.
  
  
• From: Nirupama Babu (@ 202.75.128.12) on: Wed Dec 13 06:51:18 EST 2000
  
  this is the way we make manoharam.
  
  First you have to make thenkuzhal with lesser salt.
  
  For thenkuzhal - 2 cups of arusi mavu, 1/4 cup of ulutham mavu, a pinch of salt and little bit butter. Mix all these ingredients and make the thenkuzhal first. crush them into small pieces.
  
  Now you have to make the vella pagu (getti pagu - when you drop the jaggery syrup into the water you should be able to make it into a ball). pour it hot on the thenkuzhal and make them into rounds.
  
  
• From: Raji (@ sdsl-208-185-145-164.dsl.sjc.megapath.net) on: Tue Jan 16 00:09:28 EST 2001
  
  This is the way to make manoharam in Tirunelveli side for marriages.
  
  incrediants:
  4 cups : Besan (kadalai mavu)
  2 table spoon : rice flour
  1 pinch salt
  2cup Jaggary
  cardomam
  oil for deep fry
  
  Mix the flour,water and salt to make dough. make thenkuzhal in oil with the help of thenkuzhal achu. Then make pahu Strong (Uruttu pahu) ,put cardomam and remove from the fire and put the thenkuzhal and mix well.
  Good luck with your try.
  
  
  
  
• From: karthiga (@ ) on: Tue Jan 21 13:49:07
  
  pls tell me how to make mashmallows.
  thanks.
  
  

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