Sweet Seedai

🔥 Prep

• Measure 200 g rice flour, 1 tbsp urad dal flour, 120 g jaggery, 2 tbsp grated coconut, 1 tsp sesame seeds, 1 tbsp butter, 300 ml oil, and 100 ml water.
• Break the jaggery into small pieces and combine with 100 ml water in a saucepan.
• Grate the coconut if not pre-grated, and set aside.

🔥 Cook

• 1. In a saucepan, melt the jaggery-water mixture over medium heat, stirring until completely dissolved, about 3 minutes.
• 2. Add the 1 tbsp butter to the jaggery syrup and melt it, then remove from heat.
• 3. In a large mixing bowl, combine the 200 g rice flour, 1 tbsp urad dal flour, 2 tbsp grated coconut, and 1 tsp sesame seeds.
• 4. Pour the warm jaggery-butter syrup into the dry mixture and stir until a soft, pliable dough forms; if needed, add a splash of water (about 1-2 tbsp) to achieve the right consistency.
• 5. Pinch small portions of dough and roll them between your palms into smooth balls of roughly 1 cm diameter.
• 6. Heat the 300 ml oil in a deep frying pan over medium-high heat until it reaches 180 °C (or a small piece of dough sizzles and rises to the surface), about 4‑5 minutes.
• 7. Carefully slide the seedai balls into the hot oil, ensuring not to overcrowd the pan; fry in batches.
• 8. Fry the balls for 2‑3 minutes, turning occasionally, until they turn golden‑brown and crisp.
• 9. Using a slotted spoon, remove the fried seedai and drain on paper towels; let cool for 2 minutes before serving.

🔥 Serve

• Transfer the sweet seedai to a serving plate and sprinkle a pinch of extra grated coconut or sesame seeds for garnish, if desired.
• Enjoy warm as a snack or dessert alongside a cup of hot filter coffee or masala chai.