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- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Zero
The correct ratio of rice to split black gram in this recipe is 8:1. If you are making a small quantity, make sure to change the amount of black gram used accordingly. The proportion of butter to rice should be 1 spoon for every cup of rice. The quantity of water added should be 3 to 4 times the amount of jaggery used. This helps in making a syrup that holds together the Manoharam well and prevents it from falling apart.
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Manoharam is an authentic Malayali Brahmin recipe that is especially prepared during weddings. It is essentially like making thenkuzhal, then putting it in jaggery syrup and making small balls out of it.
- Bengal gram flour (1 cup)
- Oil (for deep-frying )
- Jaggery (gud), grated (¾ cup)
- Rice flour (1 tbsp)
- Water (¼ cup)
- Green cardamom (hari elaichi) powder (a pinch)
- Cooking soda (a pinch)
- Cashew nuts (kaju), chopped and fried (1 tbsp)
- Salt (to taste)
- Mix together the bengal gram flour, rice flour, a pinch of salt and a pinch of cooking soda. Add in enough water to prepare a batter.
- Pour oil into a kadhai. Through a ladle placed on top of the oil, pour another ladle-full of the batter. Deep-fry the boondis till they are crisp.
- Once the boondis are ready, allow them to cool thoroughly.
- In a kadhai, heat the grated jaggery along with some water and keep stirring till it has dissolved completely.
- Strain it through a fine sieve to remove any dirt.
- Pour the jaggery syrup back into the kadhai and let it boil without being stirred till it reaches a soft ball consistency.
- Switch off the flame. Add in the cardamom powder, fried cashews, fried boondis and quickly mix it all with the syrup.
- Grease a broad basin with ghee and transfer the Manoharam into it.
- Allow the mix to cool and then break it into big pieces for serving.