Manoharam

Step 1: Mix 7 oz rice flour, 1 ¾ oz roasted moong dal, ground fine and 1 pinch salt, rub in 1 tbsp hot sunflower oil, then add ¾ cup water gradually and knead to a soft, smooth dough that does not crack.

Step 2: Fit a murukku press with the ribbon or thick star plate and fill with dough.

Step 3: Heat 3 ¼ cups sunflower or groundnut oil in a heavy kadai, no more than a third full, over medium to 350°F. A bit of dough should rise at once with lively bubbles. Watch the pan the whole time.

Step 4: Press the dough directly into the oil in long strands, fry for 3–4 minutes until the bubbling nearly stops and the strands are crisp and pale golden, then drain. Repeat with the rest.

Step 5: Break the fried strands into 3–4 cm sticks into a large bowl greased with 1 tsp sunflower oil.

Step 6: Melt 7 oz grated jaggery in ¼ cup water, strain and boil over medium for 8–10 minutes until a drop in cold water sets into a hard ball that clicks against the bowl.

Step 7: Stir 4 green cardamom into the syrup, pour over the sticks with 2 tbsp dry coconut slivers and toss quickly with a greased spoon until every stick is coated.

Step 8: With lightly oiled hands, shape into small balls or a cone while warm, or spread on a greased tray. Cool until set and crunchy, then store airtight.