Traditional Manoharam Recipe: A Classic South Indian Sweet Delight

Ingredients

  • 1 cup of Moong Dal (Green Gram Dal)
  • 2 cups of Sugar
  • 1 cup of Water
  • 1/4 cup of Ghee (Clarified Butter)
  • 1/4 teaspoon of Cardamom Powder
  • 1 cup of Jaggery (Indian unrefined sugar), grated
  • Oil for deep frying

Steps and instructions

  1. Wash the Moong Dal thoroughly and soak it in water for about 2 hours.
  2. Drain the water from the soaked Moong Dal and grind it into a fine paste without adding any water. If necessary, add very little water.
  3. Put the ground paste in a cloth and squeeze out the excess water. Transfer the paste to a plate and let it dry for a few minutes.
  4. Heat oil in a pan for deep frying. Make small balls from the paste and drop them into the hot oil. Fry until they turn golden brown. Remove them from oil and place them on a paper towel to absorb excess oil.
  5. In a separate pan, add water and sugar to make sugar syrup. Bring it to a boil until you reach a one-string consistency.
  6. Add the fried balls to the sugar syrup. Stir well so that all the balls are coated with the syrup. Let it cool for a few minutes.
  7. In another pan, heat ghee. Add the grated jaggery to it and stir until it melts.
  8. Add the sugar-coated balls to the melted jaggery. Mix well and sprinkle the cardamom powder. Stir continuously until everything combines well and forms a lumpy mass.
  9. Transfer this mixture to a greased plate. Let it cool for a while. Once cooled, break into pieces and serve.

Tools for making

  • Mixing Bowl - A bowl for soaking and grinding the Moong Dal.
  • Cloth - A cloth to squeeze out excess water from the ground Moong Dal paste.
  • Pan - A pan for deep frying the Manoharam balls.
  • Paper Towel - To absorb excess oil from the fried balls.
  • Separate Pan - A pan to make sugar syrup.
  • Plate - A plate to transfer and cool the Manoharam mixture.
  • Grater - To grate the jaggery.
  • Stirring Spoon - A spoon to stir the jaggery and mix the ingredients.

Recipe variations

  • Adding roasted nuts like cashews or almonds to the Manoharam mixture for added crunch and flavor.
  • Using brown sugar or jaggery powder instead of white sugar for a healthier alternative.
  • Replacing Moong Dal with Chana Dal (Bengal Gram) or Urad Dal (Black Gram) for a different taste and texture.
  • Adding a pinch of saffron strands to the sugar syrup for a fragrant and vibrant color.
  • Using whole wheat flour or a combination of whole wheat flour and all-purpose flour instead of Moong Dal for a different texture.
  • Adding a teaspoon of sesame seeds to the Manoharam mixture for a nutty flavor.
  • Adding a teaspoon of powdered fennel seeds to the Manoharam mixture for a subtle, aromatic taste.
  • Dipping the fried Manoharam in melted chocolate for a decadent twist.
  • Replacing the ghee with coconut oil or vegetable oil for a vegan version.

Recipe overview

Manoharam is a traditional South Indian sweet dish that is often prepared for festivals and special occasions. This delicious dessert is made from moong dal (green gram dal), sugar, jaggery, and ghee. The process of making Manoharam involves soaking and grinding the moong dal, frying it into small balls, and then coating them with a sweet syrup made from sugar and jolly. The sweet is then finally mixed with melted jaggery to give it a unique texture and flavor. The addition of cardamom powder adds a subtle aromatic touch that enhances the overall taste of the sweet. This recipe walks you through the step-by-step process of making Manoharam, ensuring that you can easily recreate this traditional delight at home. Enjoy the cooking process and the delicious taste of Manoharam!

Common questions

  1. Can I use any other lentils instead of Moong Dal? No, Manoharam is traditionally made using Moong Dal (Green Gram Dal) for its unique taste and texture.
  2. Can I use white sugar instead of jaggery? Jaggery adds a distinct flavor to Manoharam, but if you don't have jaggery, you can use white sugar as a substitute.
  3. How do I know if the sugar syrup is of one-string consistency? To check the consistency, take a small amount of syrup between your thumb and index finger, then gently pull apart. If you see a single string forming, it has reached one-string consistency.
  4. Can I store Manoharam for later consumption? Yes, you can store Manoharam in an airtight container for up to 1-2 weeks. Make sure it is stored in a cool and dry place.
  5. Can I skip frying and directly add the ground paste to the syrup? Frying the paste is essential as it gives Manoharam its unique texture and taste. Skipping this step may alter the final outcome of the recipe.

Serving dishes and utensils

Origin stories

Manoharam is a traditional South Indian dessert that is particularly popular in the state of Tamil Nadu. This delicacy is often prepared during special occasions and festivals. The name 'Manoharam' translates to 'pleasing to the mind', a testament to the delightful taste of this sweet. The ingredient Moong Dal, which forms the base of this dessert, is considered auspicious in Indian culture. This, combined with the sweet components of jaggery and sugar, makes Manoharam not just a treat for the taste buds, but also a symbol of joy and prosperity. It is often gifted to friends and family during festive seasons, wrapped in colourful boxes and tied with a bow, spreading sweetness and warmth.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.