Sweets

Manoharam

Manoharam, also known as Manohara Urundai, is a beloved South Indian sweet that’s often prepared during special occasions, weddings, and festivals like Diwali. This crispy, jaggery-coated snack is known for its unique texture and nostalgic taste. Made with crunchy gram flour sticks (murukku) tossed in a sticky, golden-brown jaggery syrup, Manoharam offers a balanced blend of earthy sweetness and satisfying crunch that keeps it a staple in traditional South Indian households.

What Makes Manoharam Special?

Manoharam is celebrated for its simplicity, using just a few basic ingredients: gram flour, jaggery, and a touch of ghee. The jaggery, when melted and combined with the fried gram flour sticks, forms a sweet, glossy coating that gives Manoharam its characteristic flavor. Jaggery also adds a depth of caramel-like richness, differentiating it from sugar-coated sweets while also providing iron and minerals.

Key Ingredients in Manoharam

  • Gram Flour: The main ingredient for the crispy sticks, which are kneaded, shaped, and fried until golden.
  • Jaggery Syrup: Prepared with jaggery, water, and sometimes a hint of ghee, the syrup gives Manoharam its rich, signature sweetness.
  • Optional Flavors: Cardamom powder or roasted coconut bits can be added to the jaggery mixture for extra flavour.

Manoharam Recipe Variations

Traditionally, Manoharam is served as loose sticks, but it can also be rolled into bite-sized balls, known as Manohara Urundai, making it easier to enjoy as a grab-and-go treat. Some families add sesame seeds or grated coconut to the mixture for added flavor and texture, creating a unique twist on the classic recipe.

Why Manoharam is a Must-Have Festive Sweet

With its golden, glossy coating and satisfying crunch, Manoharam is more than just a sweet; it’s a treat that brings a taste of South Indian tradition into every bite. Its long shelf life also makes it perfect for gifting and sharing during festivals. Ideal as a tea-time snack or a festive dessert, Manoharam will add a touch of sweetness and nostalgia to your celebrations.

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Manoharam

Niranjana Sankaranarayanan
Manoharam, also known as Manohara Urundai, is a beloved South Indian sweet that’s often prepared during special occasions, weddings, and festivals like Diwali. This crispy, jaggery-coated snack is known for its unique texture and nostalgic taste. Made with crunchy rice flour / gram flour sticks (murukku) tossed in a sticky, golden-brown jaggery syrup, Manoharam offers a balanced blend of earthy sweetness and satisfying crunch that keeps it a staple in traditional South Indian households.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Sweet
Cuisine South Indian, Tamilnadu

Equipment

  • 1 Frying pan
  • 1 Murukku/ Chakli press

Ingredients
  

  • 1 Cup Rice flour
  • 2 tsp Urad dal flour
  • 2 tsp Salted butter
  • As req Water
  • 1 Cup Jaggery
  • To dissove Water
  • 1/2 tsp Cardamom powder
  • 1/2 tsp Dry ginger powder
  • 1 tsp Sugar
  • 1 tsp Ghee

Instructions
 

Making Murukku for Manoharam

  • Dry roast the urad dal over medium heat until it starts to change colour slightly. Once roasted, grind it into a fine powder, then sieve and set it aside.
  • In a large bowl, combine rice flour, the prepared urad dal flour, asafoetida, salt, butter, and cumin seeds. Mix everything well.
  • Gradually add water, little by little, and knead the mixture into a soft, non-sticky, and pliable dough.
  • In a heavy-bottomed pan, heat oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into it—if it rises to the surface immediately, the oil is ready for frying.
  • Fill the murukku maker with the dough. The murukku press comes with plates of different shapes—I used the one with a round hole. Press the dough to form the murukku shapes directly into the hot oil.
  • You’ll notice bubbles forming around the murukku and a sizzling sound. Fry the murukku on both sides until they turn golden brown.
  • The best time to take the murukku out of the oil is when the bubbles disappear and the sizzling sound reduces.
  • Place the fried murukku on a plate lined with tissue paper to absorb any excess oil.
  • Later break it into pieces to coat it with Jaggery syrup.

Making Jaggery Syrup

  • In another pan, combine jaggery and water to prepare the syrup.
  • The ideal consistency for the jaggery syrup is hard ball consistency, but if you prefer a softer bite like I do, you can stop at soft ball consistency. This makes shaping the balls easier and results in a ladoo that’s softer to eat.
  • To check the consistency add a tsp of jaggery syrup in a small bowl of water. Try to make ball with the jaggery syrup. It should not dissolve. That is the right consistency.

Final Step

  • Add the Jaggery syrup into the murukku pieces.
  • Mix it well with a Spatula and coat the murukku pieces with jaggery syrup.
  • Allow it to cool and then store it in an air tight container.

Notes

  • Make sure the consistency of the jaggery syrup is Hard ball consistency.
  • If you want to make balls the keep the syrup to soft ball consistency.
Keyword Coconut sweet, Manogaram, Manoharam, Sweet recipes, Traditional sweet

INSTRUCTIONS

Making Murukku for Manoharam

  • Dry roast the urad dal over medium heat until it starts to change colour slightly. Once roasted, grind it into a fine powder, then sieve and set it aside.
  • In a large bowl, combine rice flour, the prepared urad dal flour, asafoetida, salt, butter, and cumin seeds. Mix everything well.
  • Gradually add water, little by little, and knead the mixture into a soft, non-sticky, and pliable dough.

  • In a heavy-bottomed pan, heat oil over medium heat. To check if the oil is hot enough, drop a small piece of dough into it—if it rises to the surface immediately, the oil is ready for frying.
  • Fill the murukku maker with the dough. The murukku press comes with plates of different shapes—I used the one with a round hole. Press the dough to form the murukku shapes directly into the hot oil.

  •  You’ll notice bubbles forming around the murukku and a sizzling sound. Fry the murukku on both sides until they turn golden brown.

  • The best time to take the murukku out of the oil is when the bubbles disappear and the sizzling sound reduces.

  • Place the fried murukku on a plate lined with tissue paper to absorb any excess oil.

  • Later break it into pieces to coat it with Jaggery syrup.

Making Jaggery Syrup

  • In another pan, combine jaggery and water to prepare the syrup.

  • The ideal consistency for the jaggery syrup is hard ball consistency, but if you prefer a softer bite like I do, you can stop at soft ball consistency. This makes shaping the balls easier and results in a ladoo that’s softer to eat.
  • To check the consistency add a tsp of jaggery syrup in a small bowl of water. Try to make ball with the jaggery syrup. It should not dissolve. That is the right consistency.

Final Step

  • Add the Jaggery syrup into the murukku pieces.

  • Mix it well with a Spatula and coat the murukku pieces with jaggery syrup.

  • Allow it to cool and then store it in an air tight container.

Notes

  • Make sure the consistency of the jaggery syrup is Hard ball consistency.
  • If you want to make balls the keep the syrup to soft ball consistency.
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