Sweet murukku recipe – Sweet jaggery murukku is more known by the name Manoharam in Tamilnadu and Bellam kommulu in Andhra pradesh. This delicious and crunchy sweet snack is made by 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 or 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 crunchy & light sweet murukku which have a dominant flavor of jaggery. These keep good for about 10 days if prepared & stored properly in air tight container. I have made these with store bought besan & rice flour.
To make sweet murukku these, the main part is preparing the jaggery syrup to soft ball consistency. If you are a beginner do check the video to understand the right consistency. This recipe can be doubled or tripled easily. 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 prepared the jaggery syrup late in the evening as the recipe requires murukku at room temperature.
Manoharam is also made to balls, I have shown how to make the balls as well. Step by step photos will be updated shortly.
For more murukku recipes, you may check
Sev or Omapodi
Video of sweet murukku recipe
Sweet murukku recipe below
- 1 cup besan / chickpea flour / senaga pindi
- ½ cup rice flour
- 1 tbsp. butter softened or hot oil
- Generous pinch of salt
- Water as needed to make dough
- 1 ½ cups powdered or grated Jaggery (I used organic jaggery)
- Water as needed (I Used about ½ cup to make syrup)
- ½ tsp cardamom powder / elaichi powder
- Oil as needed for deep frying
- ¼ tsp dried ginger powder
- generous pinch of nutmeg or mace powder
- Heat oil in a kadai on a medium heat for deep frying. While the oil heats prepare the dough to make murukku.
- Mix together flours, salt and butter in a bowl. Add water little by little as needed and make a smooth non sticky dough.
- Grease the murukku maker and fix the round wholes plate. Fill the mould with the dough.
- Check if the oil is hot enough. Drop a small flat piece of dough to check if the oil is hot enough. If the dough rises steadily then the oil is hot enough. If the oil is not hot enough the dough will not rise instead sinks in the oil.
- Press the mould directly over the hot oil and fry on a medium heat. Do take care as the oil is very hot.
- Allow to fry until golden and crisp. When the murukku is done, you will see the bubbles will reduce.
- Drain them to a large plate and continue to make the next batch. With this recipe you can make about 2 to 3 very large murukku discs.
- Cool these completely. Break them to 2 inch pieces. Transfer them to a air tight jar and keep covered.
- Add jaggery and water to a large pot or bowl and heat it until all the jaggery dissolves.
- Filter it to a wide pan for boiling the syrup. Get a small bowl ready with some water in it to check the consistency.
- Boil the syrup on a medium heat until the syrup reaches a soft ball consistency.
- When the syrup turns dark and thick, you will need to keep checking for the right consistency.
- Drop about 1 tsp full of syrup in the cold water. Wait for 30 seconds. Try to make a ball with it. If you get a soft ball then the syrup is ready.
- Switch off the stove and take it away from the hot burner.
- Add cardamom powder and other flavoring ingredients you desire.
- Stir well. Add half of the cooled murukku to the pan. Coat the syrup well to the murukku. Be gentle while you do this as the murukku may tend to break.
- Drain off excess syrup and transfer them to a wide tray. If you prefer to make balls, then wait until the sweet murukku cools down a bit yet warm.
- Moisten your palms with little water, take small portions and roll them to balls. Allow these to cool down completely. It may take several hours to dry completely. It took about 3 hours for me to dry completely.
- Sweet murukku if prepared correctly will be dry and not sticky after drying.
- Store them in a air tight jar and finish within 10 days.