Munthiri Kothu, How to Make Mundhiri Kothu

Munthiri Kothu Recipe by GoSpicy.net Munthiri Kothu Recipe by GoSpicy.net

Munthiri Kothu - is a sweet usually prepared in southern part of Tamil Nadu. This is the healthy and guilt free sweet snack as it doesn't contains any refined sugar. It is prepared with green gram/pasi payaru/pachai payaru and jaggery and then it is coated with a thin layer of rice batter and deep fried. For extra taste and flavor, I am adding sesame seeds and roasted coconut in this recipe. This will enhance the flavor of munthiri kothu.

Munthiri Kothu Recipe by GoSpicy.net/

When I first heard this from my mom, I though this is a sweet made from munthiri(tamil word for cashew). Well, most people think the same. But later I know there is no connection between cashew and this sweet. May be it is being called because these munthiri kothu will be fried in cluster (kothu kotha). Since diwali is coming around, here I am posting this healthy sweet cum snack. It is insanely delicious too. You can prepare this week ahead of diwali and enjoy this throughout the week. Make this and enjoy the festivity!!

Munthiri Kothu

Cuisine: South Indian | Category: Sweets | Yields: 18

Prep Time: 30 min | Cook Time: 20 min

INGREDIENTS
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Green Gram - 1 cup
Jaggery - 3/4 cup, grated
Sesame Seeds - 2 tablespoon
Coconut - 1/2 cup, grated
Cardamom - 2
For the Batter
Rice Flour - 1/2 cup
Salt - a generous pinch
Turmeric Powder - 1/8 teaspoon
Water - As Required
INSTRUCTIONS
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1In a pan, add the green gram. Dry roast it over medium heat till it becomes light brown in color. Then transfer it to a plate. This could take around 8 minutes.

Munthiri Kothu cooking steps by GoSpicy.net

2In the same pan, add the sesame seeds. Dry roast it till it becomes golden brown. After that, transfer the plate. Let it cool down.

Munthiri Kothu cooking steps by GoSpicy.net

3Now, in the same pan, add the grated coconuts and dry roast over low flame. The coconut has to become golden brown in color and crispy. Stir it often while roasting to get the even color. Remove the pan from the heat and transfer the coconut in a separate plate. Keep this aside. Take the cooled down green gram, sesame seeds and cardamom in a mixer jar.

Munthiri Kothu cooking steps by GoSpicy.net

4Grind this into a little coarse powder (like rava consistency). Transfer this to a plate. Now, take the roasted coconut and grind it. It doesn't have to be smooth powder.

Munthiri Kothu cooking steps by GoSpicy.net

5Transfer this ground coconut powder to the plate with green gram powder and keep it aside. Now, heat a pan with grated jaggery and little water.

Munthiri Kothu cooking steps by GoSpicy.net

6Allow it to boil till the jaggery dissolves and it becomes glossy like honey. Do not boil further into any string stage. We are just trying to dissolve the jaggery. Now, strain the jaggery syrup through a metal strainer. Add the hot jaggery syrup to the ground green gram mixture.

Munthiri Kothu cooking steps by GoSpicy.net

7Mix everything well with a spoon till the jaggery syrup mixes with the powder. Once it becomes warm enough to handle with your hand, form small ball like laddu from the mixture. If you let cool the mixture, it will become hard. So it's important to shape ball still the mixture is warm. Let these laddus rest for 20 to 30 minutes to rest.

Munthiri Kothu cooking steps by GoSpicy.net

8After that, heat a pan with oil to deep fry. Meanwhile take rice flour along with turmeric powder and salt. Add water little by little and make the batter. The batter has to be little thick not too thick.

Munthiri Kothu cooking steps by GoSpicy.net

9Now, take one laddu and dip it in the batter either with your hand or with spoon. Drop it carefully in hot oil. You can also take three laddus together like a triangle shape and dip it in the batter. Then add it to the oil. This way you will have that cluster like in the main picture at the top.

Munthiri Kothu cooking steps by GoSpicy.net

10Since it is only a thin layer of rice flour outside, it will cook fast. After they are done, take them out and put it in a paper towel to drain excess oil. Delicious munthiri kothu is now ready!!

Munthiri Kothu cooking steps by GoSpicy.net
NOTES

The rice batter consistency should not be too thick or too runny. It has to be little thick just enough to coat the laddus.

Making laddus while it's hot is important. Form the laddus as soon as it comes to warm enough to handle. If you let it cool down completely, it will become hard and you won't be able to shape the laddus.

This munthiri kothu stays good for two to three weeks. Make sure to roast the coconut well or skip it if you are going to store this long.

Adding sesame seeds is optional. You can skip it if you don' want.

Do not boil the jaggery syrup till any string consistency. The jaggery just needs to be dissolved and the syrup has to be slightly thick like honey.

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