Vella Seedai /Sweet Seedai - Krishna Jayanthi/ Gokulashtami/ Janmashtami Recipe

Vella seedai one of the special sweet made for Krishna Jayanthi. In South India Krishna Jayanthi/ Gokulashtami is not completed without Vella seedai and Uppu Seedai .Vella seedai  is made of rice flour and jaggery and uppu seedai is just with salt and little chilli powder. Follow the tips below to avoid bursting which is one of the common fear in making seedai. Lets go to the recipe,

Ingredients:

Rice flour- 1 1/2 cups
Urad dal flour - 1 1/2 tsp
Jaggery- 3/4 to 1 cup (my jaggery is less sugary so I added 1 cup)
Shredded coconut - 2 tbsp
White sesame seeds- 2 tsp (fry till it turn light brown without oil)
Butter -2 tbsp
Oil to fry

Method:

Fry the rice flour in medium flame till it turn light brown and the aroma arises.

In the mean time prepare the jaggery sauce.

Jaggery sauce:
Take jaggery in a pan and add water till it cover the jaggery.
Boil it in medium flame.
Once it reach the thick sauce consistency switch off the stove and remove from the heat.

Make sure it doesn't reach the one string consultancy.

Take the rice flour in a wide bowl, urad dal flour (check here for how to prepare urad dal flour)add fried sesame seeds, shredded coconut, butter, and mix well.

Now slowly start adding jaggery sauce. Add the required jaggery sauce, if its start sticking stop adding.

Sprinkle required water, repeat the process till you get a soft dough.

Once the dough is ready, start making small gooseberry size seedai balls (little bigger than uppu seedai).

Follow the Uppu Seedai method to make the balls by applying ghee in both hands.
Place it in the news paper or clean cloth for at least 15 min before frying it.
Heat the oil in a pan. Make sure the heat is medium to low. High heat turn the seedai dark outside without getting cooked inside.
First check with one seedai if its bursting. Remove it from oil and add the first batch.Stay one step away from stove for safety.

Flip them slowly and carefully once in a while to make sure it cook evenly all the sides.
Once it turn brown colour, remove from oil and place it in a paper towel.

Repeat the process to the rest of the seedais.
Do it in batches.
Let them cool down completely. Store it in a air tight container.
Finish it off in one week as we are adding coconut to it.

Tips:
You can fry the rice flour  and urad dal flour the day before preparing the seedai and store it in a air tight container. It will save time.
Make sure the flour is not burnt while frying.
To avoid bursting, place the seedais in news paper before frying. (making them moisture free)
You will see cracks after frying it which is common in vella seedai.
If the seedai balls start separating after placing it oil, it may be because the ratio of jaggery is more, so fry some rice flour and add it to the dough.
It may be also the heat is high. Bring it to medium to low heat and start the batch.
Bring the butter to room temperature and slightly melt it before adding to the flour mix.