Saturday, October 24, 2020



 1/2 cup Moong dal

 1/4 cup Raw rice

 1/2 cup sliced coconut

 1/2 cup  jaggery 

 1/4 cup Water

 1/2tsp Cardamom powder 

 1/2tsp dried ginger powder

 1/4 cup Sugar

Wash the lentils and rice well and soak them in water for 3 hours. Gind it into a smooth paste without adding water. Add a little water if required.

Now heat the oil in a kadai and pour the batter into the oil through a perforated spoon

Fry on low heat till golden brown. Remove from the heat and fry till all the batter is done.

Fry the coconut in the same oil until light brown.

In another pan, add jaggery powder, cardamom powder, dried ginger  powder and water and bring to a boil.  If there is dirt in the jaggery, it should be filtered.

When it becomes a one thread consistency, add the roasted bunthi and coconut and mix well.

Turn off the heat and remove from the heat and stir well.  After 10 minutes, sprinkle a little sugar and mix again.

Delicious manoharam is ready

When cooled, it can be stored in an airtight container and stored for up to a month

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