2½ cups plain rice flour
½ cup roasted urad flour (black gram flour)
½ tsp cardamom powder
2-3 tsp fresh white butter
1½ cups grated jaggery
Thick coconut milk (enough to mix the dough)
Oil and ghee mix (for deep frying)
Prepare the dough:
In a mixing bowl, combine the rice flour, roasted urad flour, cardamom powder, and fresh white butter. Mix well until the butter is evenly distributed through the flour.
Dissolve jaggery:
In a separate bowl, dissolve the grated jaggery in thick coconut milk. Stir until the jaggery is completely dissolved and the mixture is smooth.
Knead the dough:
Gradually pour the jaggery-coconut milk mixture into the flour mixture. Knead to form a thick dough. Ensure the dough is firm enough to shape into small balls.
Shape the seedai:
Make small balls from the dough, slightly larger than a cherry. Place the balls on a cloth and let them rest for about 30 minutes.
Deep fry:
Heat oil and ghee in a deep frying pan on medium heat.
Fry the seedai balls in small batches. Since jaggery is used, the seedai will turn golden but won't be crispy immediately.
Fry until golden brown, then remove and drain on a paper towel.
Cool to crisp:
Let the sweet seedai cool completely, as they will turn crispy upon cooling. If they remain soft after cooling, you can refry them briefly to achieve the desired crispiness.
These sweet and delicious Seedai make for a perfect festive treat, with a delightful balance of coconut and jaggery!
