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Munthiri Kothu Recipe | How to Prepare Christmas Special Munthiri Kothu | Mundiri Kothu
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5 from 2 votes

Munthiri Kothu Recipe | How to Prepare Christmas Special Munthiri Kothu | Mundiri Kothu

Munthiri Kothu is a special dish usually prepared during charismas or any function mostly in the Kanyakumari district of TamilNadu. It is also popular in some parts of Kerala and Srilanka.
Prep Time1 hr
Cook Time30 mins
Resting Time1 d
Total Time1 d 1 hr 30 mins
Course: Dessert
Cuisine: TamilNadu
Servings: 50 nos
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • Green Gram / Pachai Payir – 2 cup
  • Grated Coconut – 2 cup
  • Cardamom Pods – 6
  • Palm Jaggery – 1 ½ cup
  • Water – ½ cup
  • Raw Rice – 1 cup
  • Turmeric powder – ¼ tsp
  • Salt a pinch
  • Oil for deep frying


  • Dry Roast the green gram in a low flame until the colour slightly changes brown. Set it aside and cool down. In the same pan roast the grated coconut along with the cardamom pods until the coconut changes slightly golden. Pulse the green gram once and then slowly remove the skin. Repeat this process and remove the skin. You can also ignore this step if you don’t prefer.
  • Blend the green gram and cardamom pods to a fine powder. To this add in the roasted coconut and mic well and set aside. Meanwhile in a pan add in the Palm Jaggery and Water.
  • It will start to boil and slowly the Palm Jaggery will melt. Once the Palm Jaggery is completely melted switch off the flame.
  • Now filter the cooled Palm Jaggery and add it to the powdered green gram and coconut mixture. Mix well and till the Palm Jaggery is fully done.
  • Now shape the mixture into equal sized ladoos. If you are not able to shape the ladoos. You can melt and add in more Palm Jaggery. Allow it to rest for 24 hours.
  • Wash the raw rice and then allow it to dry for 2 hours and then powder it. Alternatively, you can also use Raw rice powder. To the raw rice powder add the turmeric powder and Salt .Add water and then bring it to a fine paste. Meanwhile heat oil for deep frying.
  • Now dip the shaped ladoos in the rice paste and deep fry in a medium flame until its well-cooked. Drain the excess oil and store in air tight containers.



  • Shape the ladoos to a smaller size.
  • Usually some 8 to 10 ladoos are deep fried together and after frying it comes together in bunches.
  • You can also use Jaggery instead of Palm Jaggery.
  • The resting time of the shaped ladoos are very important for the Firm mundiri kothu. Else it might break while frying in oil ,so don’t skip this step.
  • Usually Sesame seeds are also added before shaping the munthiri kothu.
  • The no .of munthiri kothu depends on the size you shape them.
Keyword Chirstmas spl sweet, Mundirikothu
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