Sweet murukku recipe | Manoharam sweet recipe | Bellam kommulu
Sweet murukku recipe – Sweet jaggery murukku is many identified by the name Manoharam in Tamilnadu and Bellam kommulu in Andhra Pradesh. This delicious and firm sweet snack is ready-made aside dunking crisp fried plain murukku in flavored jaggery syrup. This is one of the snacks that we enjoy during our every visit to India in my Mum's home. These are also called as Bellam poosa operating room poosa mithai in Telugu. It is commonly made with besan and rice flour kommulu. Manoharam is mostly well known in the Tamil Brahmin community and is made with Thenkuzhal murukku.
This recipe yields firm &A; ablaze gratifying murukku which have a dominant flavor of jaggery. These keep good for virtually 10 days if prepared & stored properly in air tight container. I have made these with store bought besan & rice flour.
To piddle sweet murukku these, the main part is preparing the jagghery syrup to light testicle consistency. If you are a beginner do check the video to understand the right consistency. This recipe behind be doubled or tripled well. You can also split the recipe and make murukku on one day and make the jaggery syrup the next day. I made the murukku in the morning and up the jaggery syrup deep in the evening as the recipe requires murukku at room temperature.
Manoharam is also made to balls, I give shown how to make the balls as well. Step by step photos will be updated shortly.
For more murukku recipes, you may check
Thattai
Butter murukku
Murukku
Ribbon pakoda
Chakli
Sev or Omapodi
Sweet murukku recipe infra
- 1 cup besan / chickpea flour / senaga pindi
- ½ transfuse rice flour
- 1 tbsp butter softened operating theater hot oil
- pinch salt
- Urine PR to make loot
For jaggery syrup
- 1 ½ cups Jaggery powdered or grated (I used organic jagghery)
- Water as needed (I Used near ½ loving cup to realise sirup)
- ½ tsp cardamum powder / elaichi powder
- Oil Eastern Samoa needed for profound sauteing
optional spice powders (use any one)
- 1/4 tsp dried ginger pulverize
- pinch nutmeg or mace powder
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Heat oil in a Kam-Tai on a medium heat for deep frying. While the oil heats prepare the lolly to wee murukku.
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Mix together flours, salt and butter in a bowl. Add water by inches as required and make a smooth non hard dough.
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Grease the murukku Jehovah and fix the round wholes plateful. Fill the mould with the pelf.
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Check if the oil is fresh enough. Drib a small flat piece of scratch to mark if the oil is hot enough. If the dough rises steadily then the vegetable oil is hot decent. If the oil is not sulfurous enough the gelt will non rise instead sinks in the oil.
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Printing press the mould straight off over the hot oil and fry happening a spiritualist heat. Do take fear as the anoint is very hot.
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Grant to fry until golden and crisp. When the murukku is done, you will see the bubbles will reduce.
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Drain them to a generous plate and continue to make the next batch. With this recipe you can make well-nig 2 to 3 very large murukku discs.
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Cool these completely. Break them to 2 edge pieces. Transfer them to a air hermetic shake up and keep covered.
Making jaggary syrup for manoharam sweet
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Sum jagghery and water to a gravid pot or bowl and heat it until all the jaggary dissolves.
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Filter it to a wide pan for simmering the syrup. Get a dwarfish pipe bowl intelligent with some water in IT to check the consistence.
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Boil the syrup happening a medium heat until the syrup reaches a velvet ball consistency.
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When the syrup turns dark and thick, you bequeath ask to dungeon checking for the exact consistency.
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Drop about 1 tsp full of syrup in the unenthusiastic water. Wait for 30 seconds. Try to make a chunk with it. If you get a soft ball then the syrup is set.
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Switch murder the stove and shoot it off from the hot burner.
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Contribute cardamom powder and else flavoring ingredients you want.
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Flurry fit. Add half of the cooled murukku to the pan. Coat the sirup well to the murukku. Be gentle spell you do this as the murukku may be given to break.
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Waste pipe cancelled excess syrup and transfer them to a wide tray. If you favour to make balls, and then expect until the sweet murukku cools down a bit eventually warm.
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Dampen your palms with little piss, take small portions and peal them to balls. Allow these to cool down pat totally. It may take individual hours to dry completely. It took about 3 hours for Maine to dry totally.
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Sugary murukku if prepared correctly will personify dry and not sticky after drying.
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Store them in a air out tight jar and finish within 10 days.
Alternative quantities provided in the recipe poster are for 1x only, original formula.
For best results follow my detailed step-by-maltreat photo operating instructions and tips above the recipe card.
Nutriment Facts
Sweet murukku formula | Manoharam sweet recipe | Bellam kommulu
Amount Per Serving
Calories 212 Calories from Fat 18
% Daily Prise*
Fat 2g 3%
Cholesterol 3mg 1%
Sodium 17mg 1%
K 107mg 3%
Carbohydrates 43g 14%
Fiber 1g 4%
Sugar 31g 34%
Protein 3g 6%
Vitamin A 35IU 1%
Calcium 16mg 2%
Iron 0.9mg 5%
* Percent Daily Values are supported a 2000 calorie diet.
© Swasthi's Recipes
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