Sweet Cheedai/Vella Cheedai.

The Sweet Cheedai is a variant of the salted one, only using jaggery. The trick is to maintain the consistency of the dough to be moist and non sticky at the same time to render it pliable.By using  this method, I find that the balls come out smooth and do not crack up when they are fried. This is guaranteed to give you perfect results everytime. I have not tried this using “Cane Sugar/Brown Sugar” instead of jaggery.  I always grate the jaggery in to little shavings as this gives a more perfect measurement instead of little blocks.

INGREDIENTS:

1 cup Roasted Rice Flour.

1 1/2 Tbsp Urad Flour.

3/4 cup grated Jaggery.(Please adjust as per sweetness)

3/4 cup water.( Proportion of jaggery to water is 1:1)

Elaichi Powder.

Finely chopped coconut pieces.

PREPARATION:

• In a vessel mix the butter, rice flour, urad flour elaichi and coconut pieces.
• In a kadai, add the water and the jaggery, slightly mix with a ladle and place on the stove.
• Add a spoon of ghee to the jaggery water mixture.
• As soon as all the jaggery melts, switch off the flame and remove from the stove.
• Add the melted jaggery to the flour mix and knead them gently together little by little.
• Do not add all the water in one go, add little by little and knead until you get a smooth non sticky soft dough ball.

Vella Seedai made in a homogenous ball.

• Now roll smaller 1 inch balls and transfer to a plate.
• Keep the flame on medium low just as you would do for gulab jamuns, and fry the balls until they are a deep brown on all sides.
• Offer to Lord Sri Krishna as neivedhyam and then partake of your offering.

Sending a little serving of Vella Cheedai to Festive Food Event – Janmashtami & Krishna Jayanthi at Purvi`s Dawat.