Sweets

Manoharam / Tirukkanamadai

Also called Manoharam; Manohara-padi; Tirukkanamadai; Akkali/Akkali-mandai.

Historical

A philologically complex historical prasadam term; publish with interpretation notes rather than one fixed recipe.

What goes into it

Pulse/flour component
jaggery or sugar
ghee

Interpretation varies by period.

How it is made

A historical sweet category reconstructed in scholarship; exact identity may shift by inscription and period.

Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.

Where it is offered

This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Tirumala historical corpus.

History and evidence

It appears in the historical and inscriptional record under the name Tirukkanamadai; Akkali-mandai; Manohara-padi.

Earliest documentation: Medieval/Vijayanagara.

This entry is historical. It is attested in the record but is not presented here as a current temple offering. Where an inscriptional term is a ritual service category rather than a single dish, the inscriptional terms list says so.

Dietary note

Recorded as Yes in the tradition described.

This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.

Source

Primary reference for this entry · Historical interpretation; recipe equivalence not fully fixed · confidence Medium
https://www.academia.edu/120514244/Inscriptional_study_on_Pras%C4%81dam_at_the_Tirumala_Tirupati_Tem

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