Munthiri Kothu

முந்திரி கொத்து (Munthiri Kothu)

Munthiri Kothu is a unique festival sweet from Kanyakumari District, Tamil Nadu, South India. I prepare this for every deepavali. This recipe takes time to prepare but with the instructions and tips give here, you can make it easily at home.

Ingredients for Munthiri Kothu

Inner layer (Pooranam)

Pasipayaru – 1 cup
Jaggery – 1 cup (grated)
Shredded coconut – 1/2 cup
Sesame seeds – 2 tbs
Ghee for greasing

Outer layer

Rice flour – 1 cup
All purpose flour – 2 tbs
Salt – pinch
Turmeric – pinch (optional, if you want for color)
Oil for frying

Directions

Process 1

Dry roast the pasipayaru in low medium flame until the color changes.
Transfer the dal into blender and allow it to cool.
Dry roast the sesame seeds in low medium flame for 2 to 3 minutes.
Take out the sesame seeds and then dry roast the shredded coconut until the moisture leaves.
Grind the roasted dal and transfer to a mixing bowl.
Take the shredded coconut in blender and blend a second.
Add the coconut and whole roasted sesame seeds to the mixing bowl.
Take the grated jaggery in a pan and add a tablespoon of water and boil until jaggery dissolve.
No need to bring for one string consistency.
Filter the dissolved jaggery into the dry ingredients bowl little by little.
Knead the dough well and make small balls (pooranam).

Process 2

Take another mixing bowl and add rice flour, all purpose flour and salt.
Pour water little by little and make the batter as same as bajji batter.
It need almost 1 cup of water.

Process 3

Heat oil in a frying pan, set the flame as full.
When the oil is ready, dip the pooranam in the batter and fry in the oil.
Add three of the balls at a same time and wait until it won’t stick with new set.
Then add another three balls and wait for the same time and add another three.
Don’t add more than 9 in a batch.
Don’t combine more than three balls in a same time.
Turn sides when it turns golden brown and take out when it is ready.
Munthiri Kothu ready.