Name: Manoharam Murukku recipe by Usha Ramachandran at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 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

Ingredients Serving: 8

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

Instructions

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

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