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Karthigai Deepam Naivedyams

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Dec 3, 2014.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karthigai is nearing and want to bring this thread up for our friends :)
     
  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    manogharam.jpg manogharam.jpg Manogaram

    some people used to do this in the time of Kaarththigai Deepam.

    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.

    Note: 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.
     
    Last edited: Nov 17, 2018
  3. periamma

    periamma IL Hall of Fame

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    @krishnaamma I make pooranam with cooked and mashed kadalaiparuppu for sugiyan
     
  4. periamma

    periamma IL Hall of Fame

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  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Thank you so much.... :)...how are you? :)
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    ya, you can make poornam with kadalai paruppu or payaththam paruppu also.... all depends on our taste :)
     
  7. periamma

    periamma IL Hall of Fame

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    @krishnaamma i am fine.How are you?How is your Health?Take care
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Now I am fine ...thank you for your enquiries. :)
     

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