Krishna Jayanthi / Gokulashtami /Janmashtami is right here. I love this festival because there will be lot of savory items like thattai, murukku, seedai and sweets too 🙂 . Drawing those tiny Krishna feet with maakolam (rice flour), helping (???) amma with making these bakshanams(snacks) and distributing the same with neighbors, wow sweet memories.
Here is the recipe for the sweet seedai or the jaggery seedai. (Vellam in Tamil, means Jaggery)
- Dry roast 1 cup of urad dhal till they turn golden brown and let it cool. Then dry grind them into a fine powder. This roasted urad dhal powder is required for muruku, thattai and also for seedai.
- Dry roast the rice flour for couple of minutes, this helps the seedai mixture to blend well , removes the raw smell of the store bought rice flour and also prevents the seedai from bursting.
- Rice Flour : 1 cup (Stored bought, dry roast it )
- Urad dhal flour (Prepared as mentioned above) : 1 tbsp
- White sesame seeds – 1 tsp
- Salt – a pinch
- Butter – 2 tbsps (At room temperature)
- Jaggery – 3/4 cup (1/2 cup is enough, but my kiddo and hubby has a very sweet tooth, so adding a little extra)
- Elaichi/Cardamom – 2
- Water – 1/2 cup
- coconut – 2 tbsps
- Oil for frying
Step 1: Making Pahu or the Jaggery water solution
- Heat the 1/2 cup of water, as it starts to boil add the jaggery and crushed elaichi.
- Let it dissolve well and bring to one boil and remove it from heat.
- Let it cool down.
- Mix the rice flour, urad dhal flour, white sesame seeds, pinch of salt, coconut and butter together without any lumps.
- Sprinkle the jaggery water or pahu on needed basis and knead the dough.
- It should not stick to the vessel and knead the dough like a big ball.
- Make small gooseberry size balls out of the dough and keep it aside. Leave it for up 10-15 minutes.
- Now heat the oil, and fry about 4-5 per batch. (Make sure the oil is not too hot and keep flipping them)
- Its take about 3-4 minutes for the seedai to get cooked . Fry till the oil bubble sound stops. (In Tamil we say, ennai osai adangum varai)
- Let it cool down and thats it jaggery seedai is ready.
Cross posted here