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Discover the Secrets to Perfect Vellai Seedhai—Follow These Steps!

Ingredients

• Rice Flour: 1 cup
• Jaggery: ½ cup, grated (or use powdered jaggery)
• Coconut: ½ cup, freshly grated
• Black Sesame Seeds: 1 tbsp
• Cumin Seeds: ½ tsp
• Cardamom Powder: ¼ tsp
• Salt: a pinch
• Water: as needed
• Oil: for deep frying

Instructions

Prepare the Jaggery Syrup:

• Heat a small pan over medium heat and add the grated jaggery.
• Add a few tablespoons of water to help it melt.
• Stir occasionally until the jaggery melts completely and forms a thick syrup. You want it to be slightly sticky but not too thick. Set aside to cool slightly.

Make the Dough:

• In a large mixing bowl, combine the rice flour, grated coconut, black sesame seeds, cumin seeds, cardamom powder, and a pinch of salt.
• Gradually add the slightly cooled jaggery syrup to the dry ingredients, mixing it in until the mixture resembles a crumbly dough.
• If the dough is too dry, add a little water, a teaspoon at a time, until it holds together when pressed.

Shape the Seedhai:

• Pinch small portions of the dough and roll them into small balls, about the size of a marble. You can also shape them into small oval or cylindrical shapes if you prefer.
• Ensure that the seedhai are not too big as they need to cook evenly.

Fry the Seedhai:

• Heat oil in a deep frying pan over medium heat.
• Once the oil is hot, gently drop the shaped seedhai into the oil. Don’t overcrowd the pan; fry in batches if necessary.
• Fry them until they turn golden brown and crisp, which should take a few minutes. Stir occasionally to ensure even frying.
• Remove the fried seedhai with a slotted spoon and drain on paper towels.

Cool and Serve:

• Allow the seedhai to cool completely. They will become crunchier as they cool.
• Store them in an airtight container.

Enjoy this delectable recipe and make your festival even sweeter. Have a wonderful Krishna Jayanti!