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October 25, 2011

Vella Cheedai-Vella Seedai-Krishna Jayanthi (Gokulashtami) Recipes


Vella Cheedai | Diwali Sweets Recipe

This is my last Diwali Sweet recipe for this year because sadly that's all there is time for. I had never heard of vella cheedai before June this year. Mom in law made the thenkuzhal and vella cheedai on the same day. It's very easy to make and a popular festival snack. I love any sweet with jaggery in it and generally anything with rice flour as a base so this is a clear winner.

Vella Cheedai / Seedai Recipe

Source: MIL
Makes about 50-60 cheedai

Ingredients:
1 cup of rice flour
2 tsp of urad dal flour
1 heaped cup of jaggery, grated
3 tbsp of grated coconut
1/2 tsp of cardamom powder
A pinch of salt

How It's Made:

1. Place the grated jaggery in a pan and add enough water to just cover it.

Vella Cheedai | Diwali Sweets Recipe

2. Bring to boil and mix well until all the pieces have melted in

Vella Cheedai | Diwali Sweets Recipe

3. Strain and set aside.

Vella Cheedai | Diwali Sweets Recipe

4. Add the grated coconut, cardamom, and salt to the rice flour. Mix well until they are well combined.

Vella Cheedai | Diwali Sweets Recipe

5. Add the warm jaggery to this mixture in three additions.

Vella Cheedai | Diwali Sweets Recipe

6. Mix well to combine after each addition. The dough should be soft yet not watery. If you press with your fingertips, the shape should be defined on the dough.

Vella Cheedai | Diwali Sweets Recipe

7. Make into small balls, not too smooth, otherwise they will explode in the hot oil. Just rough balls will do.

Vella Cheedai | Diwali Sweets Recipe

Vella Cheedai | Diwali Sweets Recipe

8. Heat oil to just below smoking point and add a few balls at a time. Fry until golden brown. Drain on kitchen towels and store in air tight containers once cool.

Vella Cheedai | Diwali Sweets Recipe

Here's wishing everyone a wonderful, happy, and safe Diwali / Deepavali 2011 :)