Festival doesn't end with out sweets and Krishna Jayanthi is not exception to it and mainly fried and dairy recipes will be in the list for Krishna jayanthi festival. This year I made it much more healthier with fried dishes, thus vella seedai and uppu seedai was cooked in oven and to my surprise it is delicious and oil free..Check out the recipe for vella seedai and check it here for uppu seedai.. Happy Krishna Jayanthi to you all..
Total time: 2 hours 50 minutes
Resting time: 2 hours ~ overnight
Preparation time: 20 minutes
Cooking time: 30 ~ 40 minutes
Serves: 30 balls for above size
1 cup raw rice
3/4 ~ 1 cup jaggery
2 tbsp sesame seeds
2 tbsp shredded coconut
1 tsp ghee
3/4 ~ 1 cup water
1/2 tsp cardamom powder
- Wash and soak rice for 1/2 hour. Drain and spread it on a cloth to dry.for 15 ~ 20 minutes.
- Rice should be moist but not wet after drying.
- Grind it in a mixer grinder into fine powder. Sieve the flour & discard the coarse particle.
- Fry the flour in a dry pan till nice aroma comes.
- Fry urad dal in a dry pan till golden brown color.
- Powder it in a mixer grinder into fine. Sieve it and discard the coarse particle.
- Soak jaggery in 1 cup of water. When it dissolve fully strain it through strainer.
- Heat jaggery water in heavy bottom pan, Allow it to boil for 2 minutes and turn off the heat.
- Add rice flour and urad dhal powder together to the syrup. Mix well.
- Add cardamom powder, sesame seeds, shredded coconut and 1 tsp of ghee. Mix well and allow it to cool completely or leave it over night.
- Preheat the oven for 160 C/320F. Line a baking pan with parchment paper or with foil.
- Knead the dough once again, roll it gently to a marble size ball.
- Place it in a baking tray. Back it for 25 ~ 40 minutes at 350F.
- Cool it completely before store it in airtight container..
Note: You can follow this ingredient and deep fry seedais. Water is taken according to 1:1 ratio of jaggery.