Manoharam recipe | Manovellam | Sweet Boondi | Green gram boondi is a simple and traditional recipe prepared during festive days and very special occasions like marriage.

Manoharam is made with green gram flour and is made either as a boondi or as a murukku. We use to make it as a boondi but many use to follow making it as a murukku and it is even made as a cone shaped and kept in marriages. This is then called as sweet murukku

It is good to have this during pregnancy.

Check out the Milk sweet recipes like Chocolate peda recipe | Peda recipe with Khoya, ladoo recipes like Peanut Sesame Ladoo – Ellu Urundai recipe, pasiparuppu urundai, rava ladoo, sathumaavu ladoo and some classic traditional recipes like murukku, kalakala, maida thattai, mysore pak, boondi ladoo. Poruvilangai urundai, Pomegranate Burfi

Video recipes of all these sweets in my channel – Jinoo’s Kitchen

Manoharam recipe | Manovellam video recipe:

Manoharam recipe:

Print Recipe

manoharam recipe

manoharam recipe

Cook Time45 mins

Total Time45 mins

Course: Dessert

Cuisine: Cuisine of tamilnadu

Servings: 4 cups

Author: Jinoo Jayakrishnan

Ingredients

• 1.5 cups gram flour
• 0.5 cups rice flour
• 1 pinch salt
• 1 pinch baking soda
• 1.5 cups jaggery
• 1/2 tsp dry ginger powder
• 1/2 tsp cardamom powder
• 1/4 cup coconut pieces

Instructions

• In a mixing bowl, add 1.5 cups green gram flour, 0.5 cups rice flour, salt and baking soda. Mix well. 
• Add water little by little to make a batter of running consistency more like a dosa batter.
• Now, heat oil and pour the batter onto the perforated ladle/boondi ladle little at a time and the boondi falls onto the hot oil.
• let the oil sizzle sound stops, strain and keep it aside. Continue the same process till the batter is complete
• Take 1.5 cups jaggery in a pan and sprinkle little water in it.
• Add grated dry ginger/dry ginger powder to it, Add cardamom powder to it. Let it boil and thicken. Put off.
• Strain the jaggery and add it to the fried boondis little at a time and toss it
• toss gently, do not mix it. Toss until the jaggery is well mixed.
• Now, heat ghee in a pan and fry the coconut pieces until reddish. add these coconut pieces to the Boondi jaggery mixture and toss again.

Manovellam | Sweet Boondi | Green gram boondi Pictorial directions:

1. In a mixing bowl, add 1.5 cups green gram flour, 0.5 cups rice flour, salt and baking soda.
2. Mix well.

   

   

   
   

   

   

   
   
3. Add water little by little to make a batter of running consistency more like a dosa batter.

   

   

   
   
4. Now, heat oil and pour the batter onto the perforated ladle/boondi ladle little at a time and the boondi falls onto the hot oil.

   

   

   
   

   

   

   
   
5. let the oil sizzle sound stops, strain and keep it aside. Continue the same process till the batter is complete

   

   

   
   

   

   

   
   
6. Take 1.5 cups jaggery in a pan and sprinkle little water in it.
7. Add grated dry ginger/dry ginger powder to it
8. Add cardamom powder to it
9. Let it boil and thicken.  Put off.

   

   

   
   

   

   

   
   

   

   
   
10. Strain the jaggery and add it to the fried boondis little at a time and toss it

    

    

    
    
11. toss gently, do not mix it. Toss until the jaggery is well mixed.
12. Now, heat ghee in a pan and fry the coconut pieces until reddish.

    

    

    
    
13. add these coconut pieces to the Boondi jaggery mixture and toss again.

    

    

    
    

Tips:

1. To get crispy manoharam boondi, add the batter only after the oil is hot. Check by putting in few drops of batter first. oil should sizzle as soon you put it in and the boondi should float on top.
2. To get the dark brown colour. red food colour is added to the batter, it is optional.
3. dry ginger and cardamom powder can be added either to the batter or to the jaggery.
4. we will not need the entire jaggery. This dish will be mildly sweet, so add little at a time and mix, taste it. adjust accordingly. We will not need entire quantity of jaggery mentioned in the measure.
5. if you add more jaggery, the crispiness of boondis will go off.
6. Do not store it in air tight container. Also cool it down completely before storing.

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