Sunday, August 9, 2020

Vella Seedai | Sweet Seedai | Seedai Recipe

Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery. Though we don't have the custom of celebrating krishna jeyanthi at home, i had prepared a wide variety of snacks and sweets for last year krishna jeyanthi festival. 

This sweet seedai is one among them and that was the first time that i had tried my hands on vella seedai and really loved the flavor, mild sweet and crunchiness of the seedai. Although i make seedai/uppu seedai at home often, making vella seedai  is a very rare sight at my kitchen for various reasons !! But every time when i make this sweet seedai, i enjoy it to the core.

Now coming back to the recipe, it's so easy to make with the basic ingredients in a few minutes. So if you're looking for some easy sweet recipe for coming gokulashtami, do give this vella seedai a try.  

Here are few other famous krishna jeyanthi special recipes, if interested check it out.

And for whole collections of festive recipe, check out hereNow let's check out on how to make this sweet seedai.

Vella Seedai | Sweet Seedai

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Snacks | Recipe Cuisine: Indian
Vella seedai, Sweet Seedai, Tamilnadu Sweet, Gokulashtami recipe Vella Seedai/Sweet Seedai, a delicious and crunchy deep fried snack made from rice flour and jaggery.
Rice flour - 1 cup
Urad dal flour - 1 tbsp
Grated Coconut - 2 tbsp
Sesame seed - 1 tsp
Butter - 2 tsp
Jaggery - 1/4 cup
Water - 1/4 cup
Oil - to fry

Take rice flour, urad dal flour, sesame seed, coconut in a bowl. In a pan, add the jaggery and water and let it melt completely.
In the mean time, mix the dry ingredients in the bowl well and add the melted butter into it and mix it thoroughly with the flour. Once the jaggery melts completely, strain it and add into the flour.
Mix it well, then add the needed water and make a smooth and non sticky dough.
Take a small pinch of dough and roll into balls. Heat the oil for frying. 
Once the oil is heated, add the rolled seedai in batch and cook in low flame until it becomes brown on top evenly.Remove from the oil and put it on tissue paper.
Tasty and crunchy Seedai are ready. Once it's completely cooled, store it in airtight box. 

  • No need to check for sugar syrup consistency. Once it all melted, it's good to use.
  • Crush the jaggery using hand motor & pestle / mixie before making jaggery syrup, it helps to melt easily.
  • The oil temperature should be low throughout the cooking process.
  • Add a pinch of dough into the oil, it should raise up slowly , that 's right temperature to fry this seedai.
  • If the oil is too hot,the outside would be browned easily and left with inside uncooked.
  • While frying the seedai, always stand at the safe distance from the hot oil. 
  • While rolling seedai, don't put too much pressure and don't roll too tight, it might lead to bursting of seedai while frying.
  • I have used white sesame seed here, but you can use black sesame seed also.

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