Manoharam Murukku | How to make Manoharam Murukku

By Usha Ramachandran  |  18th Dec 2016  |  
5 from 2 reviews Rate It!
  • Manoharam Murukku, How to make Manoharam Murukku
Manoharam Murukkuby Usha Ramachandran
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About Manoharam Murukku Recipe

This is a traditional South Indian sweet. Perfect for an evening snack with tea.

Manoharam Murukku is an authentic dish which is perfect to serve on all occasions. The Manoharam Murukku is delicious and has an amazing aroma. Manoharam Murukku by Usha Ramachandran will help you to prepare the perfect Manoharam Murukku in your kitchen at home. Manoharam Murukku needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Manoharam Murukku. This makes it easy to learn how to make the delicious Manoharam Murukku. In case you have any questions on how to make the Manoharam Murukku you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Usha Ramachandran. Manoharam Murukku will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Manoharam Murukku

Ingredients to make Manoharam Murukku

  • besan flour - 2 cups
  • salt - a Pinch
  • Dried ginger powder - 1 tsp
  • cardamom powder - 1 tsp
  • water - 1/2 cup
  • Cooking oil - for deep frying
  • ghee - 2 tbsp
  • Rice flour - 1 cup
  • jaggery - 2 1/2 cups

How to make Manoharam Murukku

  1. Take a bowl and mix besan flour, rice flour and a pinch of salt together.
  2. Add water and knead it into a soft dough.
  3. Roll the dough into equal sized balls.
  4. Grease the thenkuzhal press with some ghee.
  5. Fill the press with dough and use a single hole or three holed mould.
  6. Heat the oil for deep frying and simmer the flame when it is ready.
  7. Squeeze the dough into the oil.
  8. Cook both sides till bubbles cease.
  9. Do not fry in high flame as the murukku will turn dark.
  10. When the murukku is ready, place it in a tissue paper to dry out the excess oil.
  11. Take a kadai and mix the jaggery and water together. Turn on the stove and melt it.
  12. Bring the syrup to a boil until it becomes a soft ball consistency.
  13. Add the dry ginger powder when the syrup is ready.
  14. Break the murukku into smaller pieces and add them into the jaggery syrup. Make sure that the syrup coats all the murukku pieces.
  15. Serve once it has cooled down.

My Tip:

Store in an airtight container so that it will retain its crispness.

Reviews for Manoharam Murukku (2)

Shiva Pande2 years ago

Lovely recipe share, stunning picture

Muthulakshmi Madhavakrishnan2 years ago

Looks beautiful. Thanks for the recipe.

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