Vellai Seedai Recipe – A Traditional Sweet for Krishna Janmashtami
Vellai Seedai, a cherished South Indian snack, is often prepared during Krishna Janmashtami, also known as Gokulashtami. This sweet, crispy rice marble is a favorite offering to Lord Krishna during the festival, symbolizing devotion and love. Along with Uppu Seedai (the salted variety), Vellai Seedai holds a special place in the hearts of devotees as a traditional treat to celebrate the birth of Lord Krishna. With its melt-in-the-mouth texture and natural sweetness, this recipe promises to bring the spirit of the festival into your home. Let’s walk through the steps to make this delightful Vellai Seedai, ensuring it’s crisp, sweet, and perfect for the occasion.
Ingredients for Vellai Seedai
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup (washed, soaked for 2 hours, dried completely with a dry cloth) |
| White Urad Dal (Whole) | 2 tablespoons |
| Roasted Gram Dal (Pottukadalai) | 2 tablespoons |
| Sesame seeds (Til seeds) | 2 tablespoons |
| Fresh coconut (grated) | 1/4 cup |
| Jaggery | 1/2 cup |
| Water | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Ghee | 2 tablespoons |
| Oil (for deep frying) | As needed |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 28g |
| Protein | 2g |
| Fat | 1.5g |
| Fiber | 2g |
| Sugar | 9g |
| Sodium | 5mg |
Preparation Time: 700 minutes (includes soaking, drying, and resting time)
Cooking Time: 20 minutes
Servings: 20-25 pieces
Instructions for Making Vellai Seedai
Step 1: Prepare the Rice Flour
Start by soaking the rice in water for about two hours. After the soaking period, drain out the excess water and spread the rice on a clean kitchen towel to dry overnight. This drying step ensures the rice is moisture-free, which is crucial for making a fine flour. Once completely dry, grind the rice into a fine powder using a blender or food processor. Keep the rice flour aside for later use.
Step 2: Roast the Dals and Sesame Seeds
In a heavy-bottomed pan, on medium heat, roast the white urad dal and roasted gram dal (pottukadalai) until they release a fragrant, roasted aroma. This step enhances the flavor of the dals, adding richness to the seedai. Once roasted, blend these dals into a fine powder and set them aside.
Next, in the same pan, toast the sesame seeds briefly for about 30 seconds. Then, add the freshly grated coconut and toast them together for another 30 seconds. This adds a delightful nutty flavor to the seedai. Turn off the heat and let this mixture cool.
Step 3: Prepare the Jaggery Syrup
Take a small saucepan and add the jaggery along with the water. Place it over low heat and stir continuously to dissolve the jaggery. Once the jaggery dissolves, bring the mixture to a brisk boil for a few seconds, then remove from the heat. Let it cool slightly.
Step 4: Make the Dough
In a large, wide mixing bowl, combine the rice flour, the ground urad dal and roasted gram dal powder, the toasted sesame seeds and coconut mixture, cardamom powder (elaichi), and ghee. Mix these ingredients thoroughly until they form a coarse crumb-like texture.
Now, pour in the warm jaggery syrup and knead it into a soft, pliable dough. It’s important to knead until the dough is smooth but not too sticky. If the dough feels dry, add a little more jaggery syrup or water, but be cautious not to make it too wet.
Step 5: Shape the Seedai
Once the dough is ready, grease your palms lightly with ghee and begin shaping small, marble-sized balls. These balls should be uniform in size to ensure they cook evenly during frying. Arrange them on a tray lined with parchment paper to prevent sticking.
Step 6: Fry the Vellai Seedai
Heat oil in a deep frying pan or wok over low-medium heat. The oil temperature should be just right—neither too hot nor too cold. Too high a heat will cause the seedai to brown quickly on the outside without cooking through, while too low a heat will make them soggy.
Carefully drop a few seedai balls into the hot oil, ensuring not to overcrowd the pan. Fry the balls, stirring gently with a slotted spoon, until they turn golden brown. It’s important to keep the heat low and to stir constantly so that the seedai cooks evenly. The cooling process will make them extra crispy, so don’t rush this step.
Step 7: Drain and Cool
Once the Vellai Seedai balls are golden and crisp, carefully remove them from the oil and place them on a paper towel to drain excess oil. Allow them to cool completely before storing them in an airtight container. As the seedai cools, it will become crispier and crunchier.
Step 8: Serve and Enjoy
Once cooled, your Vellai Seedai is ready to be enjoyed! These sweet, crispy rice balls are a perfect snack for festivals like Krishna Janmashtami or any special occasion. You can store them for up to a week in an airtight container, though they are best enjoyed fresh for maximum crunch.
Tips for Perfect Vellai Seedai:
- Dry Rice Properly: Ensure that the rice is completely dry before grinding it into flour. Any moisture left can cause the seedai to become soft and sticky.
- Fry on Low Heat: The most important tip for perfectly crispy Vellai Seedai is to fry on low heat. This ensures the balls cook evenly and become crisp on the outside while staying firm on the inside.
- Shape Evenly: Make sure the seedai balls are of equal size so they cook uniformly.
Vellai Seedai is not just a snack; it’s a symbol of devotion and tradition, passed down through generations. With its delicate sweetness and crisp texture, it makes the perfect offering for Lord Krishna during Janmashtami. Enjoy making this delightful treat and sharing it with your loved ones!
