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Vella Seedai

Vella Seedai | Sweet Seedai is a popular festival snack (especially Krishna Jayanthi). Sathya loves any sweet with jaggery and coconut in it and that was the only reason to try it, I usually make Appam for Krishna Jayanthi which is my favorite. We see festivals as an occasion to invite people home, spend quality time and food is very important part.

And this sweet falls under that category of “easy to make” and “simple enough to make at last moment”. The ingredients are generally in the pantry (at my place!) to whip up this dish

 

 

Ingredients you’ll need:

1 Cup rice flour
1 tbsp Black gram flour
3/4 cup Jaggery (adjust to sweetness)
1/4 cup Coconut
1 tbsp Toasted Sesame seeds
1/8 tsp Cardamom powder
1 tsp Ghee | Clarified butter
Oil – to deep fry

Makes about 40-45 seedai

Preparation:

Rice Flour: You can either use store-bought rice flour like I did or soak rice in water for 2 hours. After 2 hours, Drain water completely from rice and spread in a single layer on a piece of cloth to absorb the excess water. Grind to a fine powder and sieve.

Black gram Flour: Dry Roast the lentil till it begins to change in color and is aromatic. Powder in a mixie and sieve.

Jaggery: I hammered a big chunk of jaggery wrapped in a thick bag to make it in a course powder

Transfer the jaggery in a bowl, pour hot water and let it dissolve completely. Strain the dissolved jaggery and set aside.

While the jaggery is dissolving, dry roast the rice flour for couple of minutes on medium heat, the flour tends to burn quickly so continuously stir.

In a mixing bowl, add roasted rice flour, black gram flour, toasted sesame seeds, grated coconut and cardamom.

Now gently knead the dough by adding few tbsp of jaggery water at a time.

Let the dough rest for 6 – 8 minutes, meanwhile heat the oil on medium flame.

To check if the oil is hot enough: Drop a small piece of dough in the oil, if it raises to the surface immediately, then the oil is hot enough to fry the seedai.

I used a rounded tsp to help me measure the dough to make even sized seedai. (If the seedai are too big, it will not get cooked inside).

Coat your palms with ghee and starting rolling pinched dough (a teaspoon amount of dough) to smooth balls.

Fry the little dough balls in oil, few at a time. Be sure to fry the seedai in medium heat, if the oil is too hot the seedai get fried from outside but will be raw inside.

When it becomes nice brown color remove from oil and drain in the kitchen towel to absorb excess oil.

Serve when the seedai cools completely.

Happy cooking

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