Sweet Seedai brings back memories of bustling Indian kitchens during festival seasons. These little round treats pack a punch of flavor in each bite. Made with simple ingredients like rice flour and urad dal, they’re transformed into crispy, sweet delights that are hard to resist. The dark jaggery adds a rich sweetness, while cardamom brings a subtle aromatic touch.
About the Recipe
This traditional Indian snack is both simple and satisfying. The combination of rice flour and roasted urad dal creates a unique texture, while jaggery adds natural sweetness. It’s perfect for beginners looking to try their hand at Indian snacks. The recipe uses basic ingredients but yields impressive results that will have everyone asking for more.
Why You’ll Love This Recipe
You’ll love making Sweet Seedai because it’s straightforward and rewarding. The process of rolling tiny balls might seem tedious at first, but it’s actually quite fun and meditative. The best part? These snacks have a long shelf life and stay crispy for weeks when stored properly. Plus, they’re made with natural sweeteners and no artificial ingredients.
Sweet Seedai
Cooking Tips
– Make sure the urad dal is roasted evenly for the best flavor
– Keep the dough covered while making balls to prevent drying
– Maintain medium heat while frying for even cooking
– Test oil temperature with a small piece of dough – it should rise slowly
– Don’t overcrowd the pan while frying
Serving and Storing Suggestions
Makes about 50-60 pieces. Total prep time: 1 hour
Store in an airtight container for up to 3 weeks. Serve as a snack with tea or coffee. Perfect for gift-giving during festivals.
Similar Recipes
- 1. Sweet Murukku
- 2. Coconut Ladoo
- 3. Rice Flour Cookies
Nutrient Benefits
Rice flour provides energy and is easily digestible. Urad dal adds protein and fiber. Jaggery is rich in iron and natural minerals. Coconut extract contains healthy fats and adds flavor. This snack is more nutritious than store-bought options.
Sweet Seedai
Ingredients
- 2 1/2 cups Rice flour
- 1/2 cups Urad flour (dry roasted and powdered)
- 1 cup Dark Jaggery, Pagu Vellam (grated)
- Cardamom powder (little)
- Thick Coconut extract (just enough to mix)
- Oil to deep fry
Instructions
- Dry roast urad dal in hot kadai till it turns golden red in colour.
- Powder it in a mixie and pass it through a fine sieve.
- Mix rice flour, urad flour, a pinch of salt, cardamom powder in a broad bowl.
- Pour thick coconut extract to finely grated jaggery and keep aside for few minutes.
- Mix well till jaggery melts. Strain if it contains mud through a fine sieve or muslin cloth
- Mix this jaggery with sieved flour mixture till it forms a thick dough.
- Add more coconut extract if necessary to knead the dough.
- Prepare small balls from the dough little bigger than the size of green peas. If dough breaks while preparing balls, sprinkle little more extract to the dough and knead thoroughly.
- Prepare balls and keep in a plate to which little oil is applied. Close with a wet cloth.
- Deep fry the first batch and prepare second batch of balls in the mean time.
- Allow to cool thoroughly and then put it in a dry, air tight container.
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Frequently Asked Questions
Can I use white sugar instead of jaggery?
While possible, jaggery is preferred as it adds depth of flavor and nutrients. If using sugar, reduce the quantity by 1/4 cup and add a tablespoon of water to help bind the dough.
Why did my Seedai break while frying?
This usually happens when the dough is too dry or the oil is too hot. Make sure your dough is well-kneaded and moist enough to hold shape. Keep the oil at medium heat.
How long does it take to master rolling perfect Seedai balls?
Like any skill, it takes practice. Start slow and be patient. Most people get comfortable after making 2-3 batches. Focus on keeping the size consistent.
