Manogaram

Ingredients:

• 2 cups rice
• 1 cup Yellow moong dal
• pinch of salt
• 2 tbsp hot ghee
• 1/2 tsp cardamon powder
• 2 - 2 1/2 cups powdered jaggery
• Oil for frying

Method:

• Grind rice and dal in a flour mill and sieve.
• In a bowl put the flour and add salt.
• Add hot ghee and mix.
• Now add water and make a soft dough.
• Heat oil in a kadai.
• Using the thenguzhal disc, put a handful of dough in the achu.
• Press the dough into a circle as large as the oil will hold.
• Fry till it becomes golden brown.
• Put the prepared thenguzhals in a bowl, break them into small pieces and set aside.
• Like this do all the dough.
• In another deep vessel put crushed jaggery and pour some water.
• Let it melt. Now filter it and again pour in the vessel.
• Bring it to a boil and allow the syrup to boil a while.
• Make kamarket pagu.
• Add cardamom powder and mix.
• Pour this on the thenguzhal pieces in the bowl and mix.
• So that all the pieces get coated with jaggery syrup.
• While still warm, you can make laddus or serve them as it is.
• To make laddus easily keep rice flour in a plate. so that you can apply rice flour in your hand and then try to make laddu. It will be easy.
• Your Yummy Manogaram is ready to serve.

Notes:

• kamarket pagu means: Take one spoon full of the syrup and pour it in a cup of water and try to roll it. if you are able to do that, then through it on a vessel. It will make toung (one good sound) sound. Then you can understand the syrup is ready.