Munthiri kothu is a traditional sweet from southern part of Tamil Nadu, especially Kanyakumari. Mundhiri means Cashews and kothu means bunch in Tamil. Initially I thought it is sweet made with Cashews but there is no relationship between Cashews and this recipe.
I saw this recipe in sutralam suvaikalam programme in TV and liked it a lot. My husband who was watching the program along with me, asked if we have green gram at home. Because this recipe is made by preparing a sweet stuffing with green gram, coating with rice flour mixture and deep fried.
I tried it immediately at home and we liked it a lot. The outer layer is crispy and inner filling is mildly sweet and delicious.
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I have uploaded the video recipe of munthiri kothu sweet below. Subscribe to my youtube channel for more video recipes.
Total time required : 35 minutes
No. Of serving : 3-4
Recipe source : sharmispassions.com
- Green gram dal – 1/2 cup
- Jaggery – 1/3 cup
- Water – 1/3 cup
- Coconut grated – 1/2 cup
- Cardamom powder – 1 tsp
- Oil – for frying
FOR OUTER COATING:
- Corn flour – 3 tbsp
- Rice flour – 2 tbsp
- Turmeric powder – 1/4 tsp
- Salt – as required
- Water – as required
1. Dry roast green gram in medium flame until it changes golden brown. Allow it to cool and transfer into mixer.
2. Grind into coarse powder. Keep aside. Dry roast coconut until it changes color. I have used dessicated coconut.
3. Now add jaggery to a pan and add water. Stir and boil until jaggery dissolves. Add cardamom powder and mix.
4. No need of any consistency, once the jaggery syrup starts boiling, add powdered green gram and roasted coconut.
5. Mix everything together until combined. Once it is warm enough to touch, take small portion and roll into balls. Keep aside.
6. Heat oil in a pan. Meanwhile, take corn flour, rice flour, turmeric powder and salt in a bowl.
7. Add water little by little and mix without lumps into a smooth batter. The consistency has to be slightly thinner than dosa batter.
8. Dip the balls into batter and roll so that it gets well coated by batter on all sides.
9. Drop the coated balls one by one into oil and fry in medium flame turning often until it turns golden on all sides.
10. Remove from oil and drain excess oil in kitchen tissues.
11. Serve warm and enjoy. It stays good for about a week at room temperature.