Vella Seedai | Sweet Seedai | Gokulashtami Recipes
Discover the sweet magic of Vella Seedai, a cherished treat for Krishna Jayanthi and Thirukarthigai festivals. Crispy on the outside, melt-in-the-mouth inside – explore the secrets to perfecting this divine sweet delight. Learn tips for flawless Vella Seedai preparation and relish its unique flavor and texture
Servings: 1 Cup
Calories: 400kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 1 Cup Homemade Rice Flour
- 1 tablespoon Urad Dal Flour
- 1 tablespoon Butter at Room Temperature
- ½ Cup Grated Jaggery
- 1 teaspoon Sesame Seeds
- 1 tablespoon Grated Coconut
- ¼ teaspoon Cardamom Powder
- 2 Cups Oil For Deep Frying
Instructions
Prepare the Flours
- Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour.
Prepare Sesame & Coconut
- Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.
Making Jaggery Syrup
- Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities
- Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don’t need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle warm water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.
Deep Frying Process
- Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture.
- When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color.
- Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
- Yummy and crispy vella seedai is now ready for neivedhyam or for serving.
Video
Notes
- If the seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
- If the dough is already very soft, then sprinkle rice flour little by little and mix well.
- If the seedai is bursting, then it may be due to the very coarse rice flour or uriddal flour.
Nutrition
Serving: 1Cup | Calories: 400kcal | Carbohydrates: 62g | Protein: 7g | Fat: 28g